Super lazy version of Shaanxi Zijuan

Overview

The stress of modern life has given rise to a large number of super lazy people who don’t want to get up, go to work, or cook. However, my stomach still wants to make a revolution, so let’s simplify it! In terms of ingredients, I hope everyone can add or subtract them as appropriate, because I am too lazy, so if I make more, I can eat a few meals and save trouble.

Tags

• staple food
• home cooking
• shaanxi cuisine
• chives
• ginger
• light soy sauce
• msg
• peanut oil
• pork belly
• thirteen incense
• sesame oil

Ingredients

Steps

1. 1 A few handfuls of fresh and tender leeks, increase or decrease as appropriate, wash and dry

   

2. 2 The lady from the pork stall at the pork stall has washed and chopped it. Pay attention to the mince and mince the ginger

   

3. 3 Chives cut into cubes

   

4. 4 Put the leek meat together, pour in peanut oil, a little more, the stuffing is too dry, use a small amount of sesame oil, sprinkle with thirteen incense, you can put more, pour in light soy sauce, sprinkle with MSG ground into fine powder, not large particles, then start stirring vigorously with your hands, pinch, repeat, let the stuffing look strong and sticky

   

5. 5 Mixed filling

   

6. 6 Don’t cut the dough that the guy at the market stall has pressed before making noodles. It’s probably thicker than wonton wrappers and thinner than dumpling wrappers. I made it a little thicker this time. It’s the same as the dumpling wrappers, but the texture isn’t as good. It’s better to have a thinner one. Take it home and cut it again

   

7. 7 Cut it into the size shown in the picture, or it can be narrower. If the pot is small, the length and width will be reduced proportionally

   

8. 8 Roll it up, place the vegetables on the first rolled side, and leave space on the finishing side. Use a brush dipped in water to brush the edges. Roll up, leaving a little space on both sides. Roll it up thickly and cut off the burrs on both sides

   

9. 9 Rolled rolls

   

10. 10 Place on the steaming grate

    

11. 11 Steam in boiling water for more than 10 minutes. I steamed it for less than 20 minutes because the dough is thicker this time. If the dough is thicker than the wonton skin, steam it for 12 minutes

    

12. 12 Remove from the pan, let cool, cut into small pieces, be careful not to burn your hands

    

13. 13 Add some salt to the garlic, mash it into a paste and pour some oil

    

14. 14 Add some boiling water and light soy sauce to the balsamic vinegar and heat it up. After it cools down a bit, pour it into a garlic bowl. You can eat it as a dip