Lazy Version Ultra-thin Leek Box

Name: Lazy Version Ultra-thin Leek Box
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some dumpling skin; Some Chives; Some egg; Some Dried shrimp; Some Mustard shreds; Some (rapeseed oil) Vegetable oil; Some salt; a little Cooking Wine

by A piece of cake

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

I once made a leek box for a baby who doesn't like green vegetables. Kneading the noodles, rolling the noodles, mixing stuffing, wrapping, and frying... After a process, Huali is removed for a long time. The key is to make the leek boxes on the spot and eat them while they are hot. If you leave it for a while and eat it after another meal, the taste will be poor.
I especially hope that the time can be compressed, otherwise, if you want to eat a leek box for breakfast, you have to get up very early. So, I, who wanted to be lazy, came up with a new way. "

Ingredients

Some Dumpling Skin
Some Chives
Some Egg
Some Dried Shrimp
Some Mustard Shreds
Some (rapeseed oil) Vegetable Oil
Some Salt
a little Cooking Wine

Lazy Version Ultra-thin Leek Box

1. Brush a little vegetable oil on each dumpling wrapper (I used rapeseed oil, stack one as shown in the picture. Use a rolling pin to press on the dumpling wrapper crosswise, then roll it into a circle and thin it out.

2. Put it on a plate, let the water in the pot boil, and steam for 3-5 minutes.

3. Tear when warm, thin and transparent.

4. Prepare the filling, choose to wash the leeks, chop finely, wash and drain the dried shrimp skins, clean the mustard shreds, and cut them into powdered mustard.

5. Mix, add a little salt and sesame oil to taste.

6. Knock the eggs open, add a little salt to the cooking wine and mix them evenly, and fry them until tender. Poke them with a spatula.

7. Stir the filling evenly.

8. Place the filling on the dough and fold it in any way you like.

9. Brush a little oil or no oil in the pan, and fry the leek box with the closing part down and fry until golden.

10. Turn it over and fry again until golden brown. Then you can eat it out of the pot. Is it particularly simple? It's beautiful and delicious, let's try it!

11. You can also prepare the filling first, and then make the dough. Of course, if you are fast enough, you can do it simultaneously, which can save a lot of time.

Tips:
Tips:

1. What kind of fillings you like can be matched, there is no fixed pattern.
2. When the dumpling skin is pressed, cross it, and then roll it out to make it easier.