How to make leek box

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  1. Wash the leeks and dry them.

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  2.Soak the vermicelli in hot water until soft, then cool it down, cut it into one centimeter long sections, and set aside for later use.

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  3. Add water to the flour in small amounts and many times to form a dough of moderate hardness.Knead until smooth and wake up.After twenty minutes, you can adjust the filling while the dough is resting.

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  4. Mince the leeks and mince the green onions and ginger.

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  5.Put the leek foam and green onion ginger foam into a bowl, add cooking oil and stir evenly.Do not stir hard., turn it gently a few times, or bump it a few times.Just let the oil coat the leeks evenly.

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  6. Divide the risen dough into even pieces, as big as two dumpling wrappers..

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  7. Roll it out into a skin that is thin on the outside and thick in the middle.The method is similar to that of dumpling skin, but it is smaller than dumpling skin.Large and thicker than dumpling skin.

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  8. After rolling out the dough, mix the filling, add the vermicelli foam and shrimp skin into the leek bowl., add pepper powder and salt to taste.At this time, you can taste the saltiness of the taste, then add the eggs and mix well.

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  9.Put an appropriate amount of leek filling into the skin, pinch the middle tightly, and then pinch from the middle to both sides , pinch both sides tightly, do not hold the pleats, just pinch them flat.

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  10. Wrap all the skins in turn.

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  11. Heat the pan, put a little oil, and there should be no excess oil on the bottom of the pan.

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  12.Put them into the leek box one by one, being careful not to burn your hands.After placing it, you can shake the pan gently.

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  13.On medium-low heat, when the bottom of the leek box becomes slightly hard, pour it along the edge of the pot Add half a bowl of water.

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  14. Put the lid on the pot and for about three or four minutes, you can hear the pot pulling and pulling.When it starts to sound, you can open the lid and see if the water has dried up.Pour in a spoonful of cooking oil.

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  15. When fried until golden, turn over and continue to fry the other side over low heat.

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  16. Fry both sides until golden brown and it is ready to serve.

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  17.It’s more delicious when eaten hot!