1. Ingredients: leeks, eggs, flour, black fungus.
2. Add 0.5 g of salt to the flour, add warm water, and form a soft dough, cover with plastic wrap and wake up for 20 minutes.
3. Soak the black fungus with hot water.
4. Cut the leeks into fine pieces, put them in a plate, pour in edible oil and mix well for later use.
5. Beat the eggs, fry them and chop them for later use.
6. Chop the soaked black fungus into fine pieces and set aside.
7. The awake dough is divided into equal-sized noodles and rolled into round noodles with a thick middle and thin edges.
8. Mix leeks, eggs, black fungus, add steamed bun seasoning powder, Knorr seafood dipping dew, Knorr hot fried fresh dew, and 0.5 g of salt and mix well.
9. Add sesame oil and mix well.
10. Wrap the right amount of leek stuffing into the round noodles like a bun.
11. Pinch the seal tightly and squeeze it gently with the palm of your hand.
12. After the pot is heated, spread some cooking oil, put the pie in, and fry over medium heat.
13. Bake until golden brown on both sides and remove.
14. Finished product.
Tips:1. The water absorption of flour is different, warm water should be added gradually, and the dough should be soft.
2. The leeks are relatively tender. Pour the edible oil and mix well after cutting. This will reduce the amount of water when you mix the stuffing.
3. Roll out the round noodles in advance, and then mix the leek stuffing, which can also reduce the amount of water produced by the leek.
4. The seal of the pie must be squeezed tightly.
5. The leek stuffing is easier to mature. When the pie crust is bulging, it indicates that the pie is ripe.
6. After the dough is reconciled, be sure to wake up the noodles.
