Leek box

Overview

I have always liked eating chive boxes, and my son also likes eating them. In order to be healthier, I rarely eat out, so I feel more at ease when I cook them myself. This leek box has simple ingredients and simple ingredients, and is very easy to operate.

Tags

Ingredients

Steps

  1. Knead the flour with warm water to form a dough. The noodles should be softer.

  2. Cover with a damp cloth and wake up for a while. During the resting time, you can prepare the filling. If you want to have porridge, cook the porridge.

  3. Wash, drain, and chop the leeks, beat the eggs, and set aside.

  4. Heat the oil in the pan and add the peppercorns.

  5. When the Sichuan peppercorns are fragrant, pour in the eggs, quickly break them up with chopsticks, then continue to smash the eggs with a shovel, turn off the heat and set aside.

  6. Let the eggs cool slightly, add the leeks, mix well, add salt and five-spice powder to taste, pour it into a basin, and the filling is ready.

  7. Knead the risen dough on the board for a while until the texture is fine and even.

  8. Slightly flatten and make a hole in the middle.

  9. Holding the dough ring, alternately knead the dough ring with both hands and pinch it into pieces, then knead it into long and even strips on the board.

  10. Cut the long strip into small sections, each section is about 50 grams, and roll it into a round shape. First roll it out like a dumpling wrapper, and then roll it up and down like a dough pancake.

  11. Place the filling on the middle side of the rolled dough, leaving a gap at the edge.

  12. Fold the dough in half and press the edges together.

  13. On low heat, put a spoonful of oil in the pot and put the raw box in it.

  14. Fry one side until golden brown, then flip over and add some oil to fry the other side.

  15. Brand both sides, stand it up and sear the sides.

  16. Packed into boxes. Repeat steps 13-16.

  17. Thin-skinned and generously stuffed leek boxes are served with cornmeal porridge. Enjoy hot!