Leek Box

Leek Box

1. Add salt and water to the flour, mix into a flocculent shape, then knead into a smooth non-sticky dough, let it rest for 20 minutes

2. Clean the leeks, control the moisture, chop them into a container, add the oil and stir evenly to lock in the moisture.

3. Knead the loose dough smoothly again, divide it into 6 doses of even size, and knead it into a steamed bun shape

4. 2 pcs/group, roll into pancakes

5. Add salt to the leek stuffing and stir well. The salt should not be put in early, just put it as you use it.

6. Spread a layer of leek filling on the crepes

7. Cover with another pancake, press tightly on the edge

8. Fry in an electric baking pan until it is colored

Tips:

The leek oil is locked in the water first, and then salt is added when using it. Don't put other spices.
If someone eats leeks for heartburn, you can put a little sugar in it.