Hot Noodles and Chives Box
Overview
I have been playing around with flour for several years. I have made Western-style bread, cakes, and biscuits, as well as Chinese-style steamed buns, steamed buns, and flower rolls, but I haven’t tried the leek box yet. This time I finally made a leek box, using the hot noodle method. There are several ways to make leek boxes, including fermented noodles and hot noodles. I have also seen friends make them directly with batter. The scalding method, as the name suggests, means that the flour is scalded with boiling water. The dough produced this way is softer and a little elastic. My mother, who has bad teeth, can bite it easily and it is delicious. The crust is not as hard as cold noodles, nor as thick as yeast dough. It’s not difficult to do. It’s also my first time to do it. Apart from the ugly wrapping, there’s nothing else. I just need to practice more. It doesn’t matter if it’s ugly, as long as it’s delicious, it’s made by yourself!
Tags
Ingredients
Steps
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Let the freshly boiled water sit for a few minutes, then pour it into the flour and mix well with a spatula or chopsticks. Wait until it is no longer so hot, then knead it with your hands. If it's not easy to knead at first, you can use your fist to repeatedly fold and press the flour, and it will gradually form a ball. If the dough feels very dry and hard, you can dip your hands into a little cold water and knead the dough in small amounts and several times. Finally, knead it into a dough that is as soft and non-sticky as an earlobe. Then cover and wake up for half an hour.
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Crack 2 eggs into a bowl, add 1 gram of salt, 5 grams of water, and beat evenly. The eggs fried in this way are tender.
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Pour a small amount of oil into a non-stick pan, add oil over medium-low heat, pour in the egg liquid, and use chopsticks to make circular motions so that you can fry the broken egg pellets. If the fire is high, the egg liquid will solidify immediately and you will not be able to fry the egg particles, but you can chop it with a knife.
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Find a large bowl, put the egg cubes in, wash and dry the leeks, chop them into pieces and add water. Try not to use the leek heads, which are too hard. Add 2 grams of salt, 1 tablespoon of shrimp paste, 5 grams of corn oil, and mix well. If you don’t have shrimp paste, you can leave it out. I don't have dried shrimps at home, so I put a little sauce on it to make it more fragrant.
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The stuffing is mixed and the noodles are almost ready. Divide the dough into 6 equal portions, remember to cover them as well. Each time you take a small piece of dough, cover the rest.
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Sprinkle a thin layer of dry flour on the chopping board to prevent sticking, take a small piece of dough and flatten it, then use a rolling pin to roll it into a round shape, thick in the middle and thin on the edges like a dumpling wrapper. In fact, it doesn’t matter if it’s round or not.
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Put an appropriate amount of filling on the dough, only half way, leaving about a centimeter of margin around the edge.
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Cover the other half of the dough and pinch the edges tightly. If you see any scraps on the sides, it doesn't matter if the dough is round or not, just cut off the excess corners.
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The edges are pinched tightly, and then the pattern begins. After studying the methods of the masters several times, I started trying it. This was also my first time making a leek box.
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The edges must be pinched tightly, otherwise the back side will open when frying. I did it ugly, I need to practice more on this.
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Put a small amount of oil in a non-stick pan, heat it over medium-low heat, add the leek box and start frying.
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When one side of the leek box is fried slightly brown, turn it over until both sides are golden brown. There is no need to cover the pot, because everything except the leeks is cooked, and the leeks are easy to cook.
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After frying both sides of the leek box until golden brown, use chopsticks to hold it and fry the edges as well, which will make it more delicious.
