The combination of leeks, eggs and vermicelli has always been a classic and is my family's favorite vegetarian stuffing. There are actually eggs in it, so let's call it vegetarian filling.
My family often uses this combination to make dumplings and spring rolls. My mother, husband, sister-in-law, and daughter all like it very much. My husband doesn't like to eat meat. If you beat him with meat buns, it's really going back. If you beat him with leek vermicelli buns or dumplings, he would be happy.
leek vermicelli bun
Recipe Recommendations
- flour 500 grams
- water 270 grams
- leek a
- fans a
- eggs 3-5 a
- yeast 4 grams
- dried red pepper of 3
- salad oil 2 tablespoons
- salt 1 tsp
- chicken essence a little
- salty and fresh
- steamed
- several hours
- ordinary
Steps for leek vermicelli bun
1
Dissolve the yeast in warm water and slowly pour into the flour.
2
Stir it into snowflakes.
3
Knead into dough (master the three-light principle of face light, basin light, and hand light).
4
Place in a warm place and ferment to 2-2.5 times the size.
5
Wash the leeks, drain the water, and chop them; soak the vermicelli in warm water to soften and chop them; stir well and pour the eggs into a frying pan, stir-fry them for later use.
6
Heat the oil in a frying pan, add the dry red peppers and saute until fragrant, pour the leeks, eggs and vermicelli into the pan, stir fry over low heat for 1 or 2 minutes, then turn off the heat, stir the stuffing evenly, season with salt and chicken essence, and serve. Remove and cool for later use.
7
Evacuate the fermented dough, knead it thoroughly, and cut it into small doses.
8
Roll out the dough into thin sheets on all sides and thick in the middle, and add the filling.
9
Tighten the folds and wrap them into steamed buns. (My skills in making steamed buns have never improved, please ignore it)
10
Brush the steamer with oil or apply wet gauze, add the steamed buns with raw embryos, cover the lid and waken for 20-30 minutes.
11
After awakening, the raw buns become significantly larger.
12
Pour cold water into the pan and steam, heat on high heat until the water boils, turn to medium high heat and steam for about 13 minutes, turn off the heat, and continue to simmer for 3 minutes without removing the cover.leek vermicelli bun Make Tips
Winter temperatures are low and fermentation is difficult. The method for ash ash is to take a large steamer, pour warm water into it, then place the basin in the steamer with water, use the temperature of the warm water to ferment the dough, and keep the temperature at 30-40℃. It will be ready in about an hour. It should be noted that the water should not be too hot, and the basin should not be in direct contact with the water. If the water is cool halfway, the water can be heated appropriately.