It's as delicious as dumplings. The freshest filling of dumplings is leek filling, and the most delicious way to eat it is fried. For a meal, you don't use anything but serve a plate of fried dumplings with leeks and vermicelli. It's a beautiful enjoyment.
It is not made for dough, so it is called dumplings.
Fried dumplings with leek and vermicelli
Recipe Recommendations
Steps for Fried dumplings with leek and vermicelli
1
Add water to the flour and knead it in the bread machine. It's hard to say the specific ratio. I add less water first, and then add the right amount of water when the bread maker is rotating. It's basically suitable to start forming a flock, but it just needs to be rolled into a dough. After taking it out, I have to knead it again, but it's hard. Good.
2
Take out the dough and continue to knead for a while to wake up.
3
Soak leeks in clear water for a few hours (for safety reasons), control the water and chop.
4
Pour the eggs into a bowl and fry them in the pan until thin.
5
Cool the egg skin slightly and then chop into the ground.
6
Make sure to soak the vermicelli in cold water to soften and cut into small pieces.
7
Mix leeks, eggs, and vermicelli, add peanut oil to mix, and make sure to add salt until making dumplings.
8
Rolling dumplings into bags is the same old thing, but you can search for dumplings that you don't understand. The dumpling skins are bigger than usual.
9
Add water to the flour to make a thin flour sauce.
10
Put the oil in a frying pan and heat to 30% heat to add the dumplings.
11
Fry until the bottom of the dumplings is yellow and drizzle with thin flour sauce. Turn one over and have a look.
12
Cover and fry over medium heat.
13
Drain the pan over low heat and cook for a while until ice flowers appear on the bottom.