Leek box
Overview
Chive boxes have always been a favorite in my house! Sometimes it's plain, and sometimes it's good to cut some oil residue into it. Every time I eat a leek box, there is always a childhood memory in my mind: when I come back from school and open the door, my grandma is baking the leek box around the big firewood pot. I always happily put down my schoolbag and light the fire for grandma...! Today, my leek box is exactly what my grandma made back then. It is simple but delicious. If I don’t have a big wood pot, I will use an electric baking pan!
Tags
Ingredients
Steps
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Add warm water to flour and stir until there is no dry powder left, as shown in the picture
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Make a dough that is softer than dumpling noodles, knead it smooth, cover it and let it rest for a while.
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Add oil to the pot, turn on low heat, beat in the eggs when it's a little warm, stir quickly with a spoon
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As shown in the picture, when cooked, turn off the heat and let cool for later use
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Chop the washed and well-watered leeks, put them into a basin, add an appropriate amount of vegetable oil and mix well
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Add the cooled crushed eggs and mix well.
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Then add an appropriate amount of salt and mix well, and the filling is ready
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Take a piece of dough, roll it into a long strip, cut it into pieces slightly larger than the dumpling dough, roll it into a round shape, and flatten it
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Roll out the dough
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Take an appropriate amount of filling and place it on half of the skin, then close it
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Use the outside of your thumbs to close the edge, not too wide
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Brush a little vegetable oil into the electric baking pan, preheat it, and put the leek box in. When the leek box is bulging and golden on both sides, it is ready to be taken out of the pan. (It is best to put it in a small basin and cover it with a lid, so that it will be very soft when you eat it)
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The baked leek box, cut one open and see if it is very appetizing
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Picture of the finished leek box!
