Leek and pork box
By AdellaKihn
Ingredients: chicken essence,salt,leek,pumpkin,pork,cooking wine,soy sauce,onion,Jiang,flour,soy sauce,peanut oil,sweet sauce
Recipe Recommendations
- pumpkin 200 grams
- flour 300 grams
- pork 200 grams
- leek 150 grams
- peanut oil 25 ml
- soy sauce 10 ml
- soy sauce 10 ml
- sweet sauce 25 grams
- salt 3 grams
- chicken essence 2 grams
- cooking wine 10 ml
- onion appropriate amount
- Jiang appropriate amount
Steps for Leek and pork box
1
Cut the pumpkin into small pieces and heat over microwave high heat for 6 minutes. Remove and make pumpkin puree.
2
Put the flour into a basin, add the pumpkin puree and make a slightly soft hot dough, and soak for 20 minutes.
3
Place the dough on the plate and knead it slightly.
4
Cut the pork into fine dices.
5
Wash the leeks.
6
Chop the leeks, chop the onions and ginger, and place them in the meat filling.
7
Add 25 ml of peanut oil, 25 g of sweet flour paste, 10 ml of light soy sauce, 10 ml of dark soy sauce, 3 g of salt and 10 ml of cooking wine, 2 g of chicken essence, onion and ginger and mix well.
8
Roll the dough into long strips.
9
Cut into 12-gram doses.
10
Roll it into a thin skin, add the stuffing and wrap it into a steamed bun.
11
Shape it into lace as you like.
12
Put a little oil in the pan, heat 50% and place it in the box.
13
Fry over low heat. After shaping, turn it over and fry the other side.
14
Fry until golden brown on both sides before removing.
15
Pour into a plate.