Tender pumpkin and leek box
Overview
I happened to buy some very fresh leeks when I went to the market. Everyone knows that the first leeks in the spring are the most delicious. I didn't expect that you can buy such fresh leeks in the hot summer. So I made a leek box for dinner, which tasted extremely delicious. For people with weak stomachs, eating too many leeks at night may cause discomfort or even heartburn. Adding some tender pumpkin cubes can solve this problem. There was no deliberate posing, the photos were really shabby, so let’s just look at them.
Tags
Ingredients
Steps
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Make the filling first. 1. Fry three eggs and chop them into cubes with a shovel. 2. Grate the tender green pumpkin into shreds, sprinkle with salt and marinate for fifteen minutes, squeeze out the water and cut into cubes. 3. Dice the leeks. 4. Mix the three vegetables together. Add oil first, then salt and oyster sauce, and stir evenly in one direction.
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Divide the risen dough into pieces larger than the dumpling wrappers and roll them out thinly.
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Wrap in the filling and pinch tightly. It's easier to cook if you make it flat.
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Heat a pan, add a little oil, and add the leek box.
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Fry one side until browned, then flip over. Fry the other side until the dough turns brown, then add half a bowl of water. Immediately cover the pot, increase the heat to medium, and wait until the water evaporates before taking it out of the pot.
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The first pan fried it better, the photo shows it was slightly softer in the second pan. (If you want crispy skin, add less water; if you want softer skin, add more water)
