Leek and egg pie
Overview
When I saw the tender leeks in the ground, I couldn't help but cut some and made this leek and egg pie. When I was a kid, I ate dumplings, steamed buns, pies, etc. stuffed with chives. It’s such a classic filling.
Tags
Ingredients
Steps
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Ingredients: flour, eggs, leeks, and mushrooms.
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Add salt to the flour, add warm water, and knead into a soft dough, cover with plastic wrap, and rest for 20 minutes.
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Chop the leeks, beat the eggs, stir-fry them and chop them into small pieces with a spatula, chop the mushrooms and chop the shrimp skin.
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Add cooking oil, steamed bun seasoning powder, light soy sauce, dark soy sauce, and shiitake mushrooms to the leeks and stir evenly.
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Add dried shrimps, eggs, salt and sesame oil and stir evenly.
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Set aside the mixed stuffing.
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Move the risen dough to the board, knead it into a long shape, and cut it into 10 equal parts.
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Roll out the dough into a round dough piece that is thick in the middle and thin on the sides.
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Take an appropriate amount of leek and egg filling and put it into the dough sheet, pinch it and seal it.
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Turn over and flatten the pie with your hands.
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Apply a little oil to the pan, gently place the patties into the pan, and cook over medium heat.
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When the bottom is formed, turn the pie over and continue baking until golden brown, then take it out and eat.
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Finished product.
