Leek and egg pie

Overview

Pie is no stranger to northerners and is one of the common staple foods on the table. Our family basically eats pie or two every week. Pies can be divided into three types: leavened dough pies, hot dough pies and dead dough pies. Fermented pie requires fermenting the dough first, which is more time-consuming. The texture of dead dough pie will become dry and hard as it cools. So the most common thing our family makes is hot-dough pie. Not only is it easy to make, but the crust is soft and will not harden after cooling. There is a trick to kneading the dough. When kneading the dough, remember to put boiling water first and then cold water, so that the dough will be softer. The most classic home-cooked filling is leek and egg filling. Adding some shrimp skin will make it more delicious. The small shrimp skin is not only delicious but also rich in nutrients. It is a very good seasoning for freshness. Leeks are delicious when used as stuffing, but they are very easy to become watery and discolored. When preparing the filling, you can avoid this problem by paying attention to the following points: Be gentle when washing the leeks. After washing, drain the leeks first. Add sesame oil when preparing the filling to lock in the moisture and make the leeks less likely to become watery. Finally, add salt to season before filling to prevent moisture from being released. Next, let’s take a look at how to make this [leek and egg pie], right?

Tags

• staple food
• home cooking
• breakfast
• cake
• lunch
• dinner
• chives
• cold water
• egg
• flour
• peanut oil
• shopee
• boiling water
• salt
• sesame oil

Ingredients

Steps

1. 1 First, we need to prepare all the ingredients needed to make this [leek and egg pie]: 250g of flour, 200g of leeks, 3 eggs, and 30g of dried shrimps. First pick and wash the leeks, drain the water and set aside; then pour the flour into a basin, add hot water in batches and stir with chopsticks to form a dough. Add water slowly while stirring, do not pour all the water in at once. After it cools, knead it into a smooth dough with your hands, then cover the dough with plastic wrap and let it sit for about 20 minutes.

   

2. 2 Crack the eggs into a bowl, then beat with chopsticks until the egg white and egg liquid are completely combined, and there is a layer of fine foam on the surface of the egg liquid; clean the shrimp skin and set aside; heat a pan over medium heat until it is hot in the palm of your hand, pour in 15ml of peanut oil, when the oil is hot, pour the egg liquid into the pot, and then shake the pan to allow the egg liquid to expand quickly and solidify. Sprinkle in the previously washed shrimp skin and use chopsticks to quickly break up the egg chunks. The more crumbly the better, the better. Because the eggs scrambled in this way not only taste tenderer, but also don’t need to be chopped.

   

3. 3 Cut the drained leeks into fine pieces and put them into a cooking bowl. Add the fried eggs and shrimp skins that have been left to cool. Add 10ml of sesame oil, stir evenly with chopsticks and set aside. Add salt to season before preparing the filling, so that the filling will not become soupy easily.

   

4. 4 Sprinkle an appropriate amount of flour on the cutting board, take out the dough and knead it evenly. Divide the dough into moderately sized pieces, roll the dough into a round shape with your hands, and then use a rolling pin to roll it into a thin crust around the middle, so that the edges of the wrapped pie will be thin. Try to roll it out as thinly as possible, so that it will be delicious with a thin crust and large filling.

   

5. 5 At this time, you can add salt to the stuffing. After mixing well, put the prepared leek and egg stuffing into the center of the rolled dough. Put a little more stuffing. Then pinch the edge of the skin like a bun, wrap it like a bun, and finally pinch the edge tightly and place it face down, and gently press it with your hands to form a thin pie dough.

   

6. 6 Heat a pan over medium heat until it is hot in the palm of your hand. Brush a layer of oil with an oil brush. Place the pie shell seam side down into the pan and bake over low heat. Fry until the bottom is slightly golden, then flip over and continue to fry the other side.

   

7. 7 Fry both sides until golden brown and it's ready to serve. The fragrant leek and egg pie is freshly baked and tastes best when eaten hot.