Leek and Egg Stuffed Buns
by Confused De Lauren
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Soak the old noodles in hot water and let them cool naturally;
2. Add flour and mix well, knead until it becomes a dough; knead until three light (pot light, surface light, hand light), cover with a cloth or cover with a plastic bag, tie the bottom tightly on a book or towel and put it in a warm place.
3. Pick the leeks, wash and dry, cut into fine froth, pour in sesame oil, mix well and set aside;
4. Beat the eggs into a bowl and stir in one direction evenly;
5. Heat the oil in the pot, pour the stirred eggs into the pot, stir with chopsticks, turn off the heat when you see the eggs are solidified;
6. After the eggs have cooled naturally, pour them into the mixed leeks, add salt, chicken essence, and sesame oil in one direction and mix well.
7. When the noodles are all honeycomb-shaped, it means that they are ready; take a bowl and add a little alkali noodles and pour a little hot water into the noodles. Pour the alkali noodles into the noodles and knead them vigorously; take a small piece of dough and put it on On the chopping board, use a rolling pin to roll into a thin cake on the thick side in the middle;
8. Put the adjusted filling on the dough, after wrapping, grease the grate for later use, put the wrapped buns on the grate, make water in the pot, and steam it for 15 minutes after boiling.
