Leek and egg filling vegetable box
Super soft and delicious, Fried Chinese leek dumplings, thin skin and big stuffing, not hard when cold, fragrant.After cooking, put paper on the plate, put the Fried Chinese leek dumplings on the ground, and cover it with a lid to keep it soft.
Step 1 . Select a good leek, wash it, control the moisture content, chop it up, and set aside.
Step 2 . Knock the eggs into a bowl, add a little salt to break them up, heat the pot and add an appropriate amount of oil, pour in the egg mixture, mash with a shovel, remove from the pot and place in a bowl, set aside.
Step 3 . Warm water and make a slightly soft dough, wake up for 15 minutes.
Step 4 . Knead into a smooth dough.
Step 5 . Rub into long strips, divide them into even pieces, and roll them into a round cake shape.
Step 6 . Mix the chopped chives with oil first (to prevent water from flowing out of the chives), then add chopped eggs, add an appropriate amount of salt, a little soy sauce, and chicken essence, and stir well.
Step 7 . Add the leeks.
Step 8 . Fold the dough in half and seal it, pinch it well, as shown in the picture.
Step 9 . Pour a small amount of oil into the pot, put it into the vegetable box, and slowly simmer over low heat.
Step 10 . After the bottom is formed, flip it over, cover the pot lid, and (flip it over appropriately halfway) heat it until both sides are golden yellow.
Step 11 . Dish and serve immediately.
Step 12 . Cut in half for easy consumption.
Step 13 . The skin is thin and soft, and the filling is fragrant.
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