Shaanxi farm vegetable rolls

Overview

It’s easier to make than dumplings and you can make it if you have time.

Knead the flour into a dough, add warm water and let it rest for twenty minutes.
While the dough is rising, prepare the filling. Chop the leeks and add cooking oil to lock in the moisture. Fry the eggs and chop them finely. Chop the fungus and chop the tofu. My family doesn’t eat ginger, so I didn’t add the minced ginger.
Add seasoning, soy sauce, salt, and thirteen spices to the eggs and mix well, then add leeks, add sesame oil to flavor, and mix well.
Knead the risen noodles directly into strips without kneading and cut into evenly sized pieces.
Round the dough, flatten it, and set aside.
Try to roll it into a thin rectangular dough, the thinner the better.
Spread the filling evenly.
First fold the left and right sides a little, then roll it up from one end and roll it slightly tightly.
Finally, apply a little water on the closing area to make it stick tighter.
Rolled vegetable rolls.
Brush oil in the pot, add the vegetable rolls, steam for eight minutes after the water boils. I steamed for ten minutes this time, which was a bit too long. When the time is up, simmer for one minute and then take it out of the pot.
It is a very simple and delicious snack. The fillings can be added according to your preference, so that babies who don’t like to eat vegetables will not be picky eaters.