Leek Box

1

Mix dough: Appropriate amount of flour, add a spoonful of salt, mix well, use boiling water to revitalize the middle 2/3 of the flour, and use warm water to revitalize the remaining 1/3 of the flour, then knead the flour evenly, cover the basin and waken for 20 minutes.

2

Prepare the stuffing: Wash the leeks and chop them; chop the fried eggs; cut a small piece of fat pork into small dices, stir-fry in the pan until the oil comes out and the color is yellow; mix the chopped leeks, eggs, and meat oil, add a spoonful of oil and a proper amount of salt and mix well.

3

Wrap the box: Press one pleat at one end to the other, until the other end.

4

Brown the box: Appropriate amount of vegetable oil, put the wrapped box in a pan and brown it.

1. The method of wrapping the box is to apply my mother's method of making dumplings with flowers. Everyone knows that when leek boxes are fried, soup usually flows easily. If wrapped in this way, not only will it look good, but the key is that it will not flow.
2. Put some oil consumption in the leek eggs, so that you can replace the shrimp skin and have a seafood flavor, so that adding soy sauce will not accelerate the flow of the leek filling.
3. Leek eggs were originally vegetarian fillings, but I added some meat oil. If you don't believe me, it will be more delicious than if you try them.
4. Don't be impatient when branding. You need a small fire to get a golden color!!