Leek box

Overview

Leek box is a common pasta in the north. Leeks are fragrant, shrimp skin is rich in calcium, and eggs are nutritious. The general method is to fry the eggs first and then mix them into the filling. I like to put raw eggs in the filling. I think this will make the leek box filling fresh and tender. But if you beat the eggs directly into the leeks, the filling will be too thin and difficult to wrap, so I mix the leeks and dried shrimps with oil and salt first. When wrapping, put them on the dough first, then use a spoon to pour the egg liquid on the leeks and wrap them up.

Tags

• staple food
• pasta
• home cooking
• steamed buns
• dumplings
• chives
• egg
• flour
• shopee
• white sugar
• salt
• vegetable oil
• water

Ingredients

Steps

1. 1 Mix 300 grams of flour and 180 grams of water to form a soft dough, cover it with plastic wrap and let it rise until ready to use

   

2. 2 Heat the wok, pour in appropriate amount of oil, wash the shrimp skin and stir-fry, let cool and set aside

   

3. 3 Wash the leeks, drain them, chop into small pieces, add appropriate amount of vegetable oil and mix well

   

4. 4 Add the fried shrimp skin, salt, and a pinch of white sugar (add a little sugar to enhance the freshness, a little is enough, not more) and mix well

   

5. 5 Beat the eggs and set aside

   

6. 6 Cut the dough into small pieces

   

7. 7 Roll it into a thin skin (thinner than dumpling skin)

   

8. 8 Scoop some leek and shrimp skin stuffing and put it on the dough (just cover half of the dough, not too much, otherwise it will be difficult to wrap), then use a spoon to scoop 2 pieces of egg liquid and pour it on the leek

   

9. 9 Fold the skin without filling up to cover the filling, overlap and pinch tightly with the skin below the filling. In this way, a leek box is wrapped

   

10. 10 Heat the pan and pour in appropriate amount of oil

    

11. 11 Put in the leek box and cook until cooked

    

12. 12 When both sides are golden brown, you are ready to serve