Northeast Leek Box
Overview
Childhood favorite, all time favorite!
Tags
Ingredients
Steps
-
Pour the weighed 120g of water into 200g of flour several times (the flour water may vary slightly depending on the season, flour, etc.), stir evenly with chopsticks until it becomes flocculent, then knead it into a shiny dough with your hands, seal it with plastic wrap, and leave it to rise at room temperature for about 15 to 30 minutes.
-
Add an appropriate amount of salt, monosodium glutamate, and allspice to the eggs, beat them up, pour them into a preheated oil pan (a little oil is enough), and spread them into a pancake shape. After the egg pancakes are fried, put them on a plate and set aside.
-
Cut the egg pancake into small dices, wash the leeks after selecting them, and cut them into as small dices as possible. Then add an appropriate amount of salt, monosodium glutamate, and five-spice powder to the diced eggs and leeks, and stir evenly.
-
Roll the rested dough into a long strip, divide it into eight small doughs, press it into an oblate shape with the palm of your hand and use a rolling pin to roll it into a flat disc. Place the prepared filling in the center of the dough sheet, then fold the dough sheet in half, press the firm edges, and use the edge of the bowl to trim off the uneven edges.
-
Place the wrapped leek boxes in a preheated pot, add a small amount of oil, and slowly fry over low heat until lightly browned. The leek boxes are ready to be taken out of the pan!
