Lace Chive Box

Overview

It’s been another busy week, and although the weekend is also packed with schedules, it seems like I can still take a breather, spend some time with my children, and have a chat. The leek box is something you can’t get tired of eating. It’s mainly filled with leeks. Some people like to add some shredded tofu, some like to add some shrimp, and some add mushrooms. Every family has its own taste of the box. My favorite combination is leeks + eggs + dried shrimps + salt. It’s simple, pure, and delicious. The skin of the leek box should not be hard and the dough should be soft. It would be best if you have a dough kneading tool at home. If not, it is normal for the dough to be a little sticky. Just put some thin dough on the chopping board to help. The soft semi-hot dough will not harden after being left for a while, and it tastes very good after it is cooked. Because the leek box loves to release soup, the shape of the box is more secure when it is kneaded into a lace shape, so that the filling and juice are not exposed. The following steps will introduce how to do it, so keep reading. I usually fry leek boxes in a frying pan, which is very fragrant but has a lot of oil. This time I tried Joyoung's air fryer to make the leek boxes. It uses very little oil and can be fried and wrapped at the same time without delay. In the words of Teacher Sun, there are modern kitchen assistants, so why not use them? You can get twice the result with half the effort.

Tags

• staple food
• pasta
• home cooking
• cake
• chives
• cold water
• egg
• flour
• oil
• shopee
• boiling water
• salt

Ingredients

Steps

1. 1 Weigh the dough.

   

2. 2 Pour in boiling water so that the flour is evenly dipped in some hot water.

   

3. 3 Add the cold water and stir quickly and lightly, but not too hard.

   

4. 4 Knead the dough into a ball, cover and let rest for about half an hour.

   

5. 5 Pick the leeks, wash them and drain them.

   

6. 6 Chop the leeks and put them in a container.

   

7. 7 Beat the eggs, put them into the hot oil pan, and quickly spread them. The oil used at this time should be twice as much as when spreading the eggs.

   

8. 8 After the eggs have cooled down, put them into a container, add enough shrimp skin, and set aside. Do not stir yet.

   

9. 9 Sprinkle flour on a chopping board, roll out the dough, divide it into small pieces (larger than dumpling dough), and roll out the dough.

   

10. 10 At this time, add appropriate amount of salt to the stuffing and mix well. Note that the shrimp skin is also very salty, so you don’t need to add too much salt. You can taste it.

    

11. 11 Spoon a large spoonful of filling into the dough.

    

12. 12 Pinch tightly all around.

    

13. 13 Starting from one side, pinch pleats one by one.

    

14. 14 Depending on the size of the cooking pot, just wrap enough for one pot, put it in the pot, and then move on to the next pot.

    

15. 15 Place into the fryer and brush the surface with oil. You can also use a frying pan, but a fryer is more fuel-efficient and more convenient.

    

16. 16 Preheat for 5 minutes, 190-200 degrees, 12-15 minutes. Once you smell the aroma, it's enough. You don't need to turn it over for a small amount because it is heated at 360 degrees. If the amount is large, it is recommended to turn it over halfway.