A chive box you’ll never tire of eating
Overview
Spring is the season for eating leeks. I have loved eating the leek boxes made by my mother since I was a child. Now that we are far away, we have to do it ourselves! Following the steps taught by my mother, I can still make the taste of my childhood.
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Ingredients
Steps
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small bowls of flour, slowly add warm water, stir with chopsticks while adding, until there is no dry flour, knead with your hands (the dough is a little sticky when kneading, but it is just soft and hard at this time, you can rub some flour on your hands), knead into a smooth dough, cover with plastic wrap or the pot lid to let it rise.
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Next, prepare the chopped eggs. Crack the eggs into a bowl, add an appropriate amount of cooking wine and water, stir evenly, add the dried shrimps, and stir evenly.
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After the oil is slightly hot, add the egg liquid over low heat.
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Use chopsticks to quickly break it up and let cool until set aside.
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Chop the leeks, add an appropriate amount of cooking oil, and stir evenly to prevent the leeks from becoming watery. Then add crushed eggs, minced ginger, appropriate amount of salt and white pepper.
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Mix well.
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Knead the dough into long strips and cut into pieces slightly larger than the dumplings.
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Roll out into a round shape and thinly.
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Spread filling on half of dough.
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Fold the other half in half and press the edges together with your fingers.
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Heat an electric baking pan (or pan), grease it with thin oil, and put the leek box in it.
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Do not cover the electric baking pan, cover it with a suitable lid, which will not collapse the leek box and prevent juice from leaking out.
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When one side is browned, flip the other side. It will be ready when both sides are browned and the surface is puffed up.
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The aroma was so tempting that I couldn't help but eat one at night. It was soft, fragrant and delicious.
