Chive rolls

Overview

I remember eating this kind of vegetable rolls a lot when I was in my hometown. After making it a few times recently, I wanted to eat it again within a few days. Today's crust and fillings are a little different than usual. Actually, I originally wanted to call it pink chive roll, but after steaming, the color was almost invisible.

Tags

• staple food
• home cooking
• old man
• lunch
• balsamic vinegar
• chili oil
• chives
• high gluten flour
• red amaranth juice
• shopee
• sichuan pepper powder
• steamed fish with soy sauce
• duck eggs
• salt

Ingredients

Steps

1. 1 Slowly add red amaranth juice to the flour to form a soft dough, knead evenly, cover with plastic wrap and let rest for about 1 hour. (You can knead the dough again during this period until smooth)

   

2. 2 Add salt to the duck eggs and break them up with a little Sichuan peppercorns. Heat the pot, pour an appropriate amount of oil, pour in the egg liquid, and quickly stir with chopsticks.

   

3. 3 Add dried shrimps and washed and chopped leeks.

   

4. 4 Add salt to taste and mix well.

   

5. 5 Divide the rested dough into 4 parts, take a piece of dough, roll it into a round shape, press it into a flat shape, and sprinkle an appropriate amount of dry flour to prevent sticking.

   

6. 6 Slowly roll into a rectangular shape.

   

7. 7 Spread an even layer of filling.

   

8. 8 Roll up slowly and pinch the sides tightly.

   

9. 9 Add water to the pot, put it in the steamer, cover it with wet cotton cloth, and put the vegetable rolls in it.

   

10. 10 Turn on medium heat and steam for about 15 minutes after the water boils.

    

11. 11 While steaming the vegetable rolls, you can make a dipping sauce.

    

12. 12 I made the remaining dough and fillings into vegetable boxes, and the color of the dough basically remained unchanged.

    

13. 13 Cut the steamed vegetable rolls into appropriate lengths, top with dipping sauce and enjoy.