Leek and egg pie
Overview
There used to be a Northeastern pie shop near my daughter's school, and I would eat it every now and then. Later, I learned how to make it and often made it at home. While the leeks are still fresh and tender, do it again.
Tags
Ingredients
Steps
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Mix whole wheat flour and high-gluten flour evenly, slowly add cold water to form a soft dough, knead until smooth, apply a little oil on the surface, cover with plastic wrap and let rest for more than 3 hours. (If you have time, you can wake up for more than 6 hours)
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Soak the shrimp skin for about 10 minutes and squeeze out the water.
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Soak the vermicelli in advance and cut into small pieces.
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Beat the eggs with a little salt, pour into the wok, stir quickly with chopsticks, and turn off the heat.
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Add dried shrimps and mix well. Add vermicelli, washed and cut into small pieces of leeks, season with salt and mix well. (I was so anxious to make the fillings that I forgot to take pictures)
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There is no need to knead the risen dough. Apply a little oil on your hands, grab an appropriate amount of dough, flatten it with your hands, and slowly pull it into thin slices by turning it in circles.
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Wrap in an appropriate amount of filling and seal like a bun.
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Pour oil into the pan, put the pie in, seal side down, and slowly flatten it with your hands to make it thin.
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Fry until both sides are golden brown.
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Then have a bowl of white fungus soup, porridge or soup, which is delicious and nutritious.
