Leek box
Overview
Want to bake leek boxes with crispy dough? Follow me. A little trick to help you become a pasta master, what is it? Look down!
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Ingredients
Steps
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Prepare the dough: Knead the dough with boiling water. Kneading the dough with boiling water will gelatinize the flour. The amount of boiling water depends on the water absorption of the flour. There is no need to follow the recipe mechanically.
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After kneading into shape, add a spoonful of lard to increase the extensibility of the dough and make the pancake crispy and soft.
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Prepare filling ingredients.
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Beat the eggs.
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Put oil in the pot, fry eggs, let cool and set aside.
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Add chopped shrimp heads. This chopped shrimp head is made from leftover shrimp heads that I had eaten before and was crushed with oil. It is a great source of calcium. If you don’t have this, you can use fried dried shrimps instead.
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Add oyster sauce.
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Finely chop the leeks.
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Stir into the filling, add a little oil and mix well.
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Knead the risen dough evenly, cut into dough pieces, and roll into dough.
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Add the stuffing in the middle, beat as much stuffing as possible, and the leek box will be more delicious.
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Put your hands together, bring the dough together, and pinch the edges of the cake.
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Start making pleats from one side.
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Wrapped box.
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Put oil in the pan, add the raw leek box embryos, and sear over medium heat until the bottom surface turns yellow. During the searing process, keep turning the bottom of the pan to make it heat evenly.
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Flip and cook the other side. When both sides are golden, stand it up and cook the bottom to make the dough cooked.
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Remove and serve on a plate.
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Take a bite, the dough is soft and the filling is delicious.
