1. After weighing the flour, pour in boiling water of about 80 degrees (it's probably a little hot) and stir it into cotton wool with chopsticks.
2. Knead the noodles with your hands until the basin is clean, about 5 minutes, cover with plastic wrap, and let stand for 15-20 minutes
3. Cut the leeks into fine granules when the noodles are awake (the leeks must be washed and drained beforehand)
4. Fry the eggs and use chopsticks in a frying pan to quickly stir them into pieces
5. Pour a little cooking oil and a few drops of sesame oil into the pot. After the pot is hot, pour the leeks, sprinkle some salt, and quickly turn off the heat. This step takes less than a minute
6. Combine the leeks, minced eggs, add the shrimp skins and all-spice powder, mix and stir well
7. The leek stuffing is done, and the dough is almost ready for dough crust. Divide it into 2 portions
8. Use a rolling pin to roll it out until it is large and thin (not too thin, otherwise the filling will break, I would prefer to make it thicker), use a bowl to press out the round dough. My bowl is larger than the general rice bowl. You can use a soup bowl. , Of course not too big😂🤣
9. See picture
10. The leftovers are rolled into a circle with a rolling pin, there can be about 10
11. Take one dough and put the leek stuffing on top of the dough
12. Fold both sides in half and pinch tight
13. Fold up in the lower right corner, press the thumb over the index finger, and continue to fold it to the end, as shown in the figure, you can fold it any way, as long as it is delicious 🤔
14. See picture
15. Heat oil in a pan and fry on low heat. Fry until golden on both sides and then out of the pan
16. Out of the pot
17. See picture
Tips:1. There are many kinds of how to wrap, but it's still the same, it's delicious
2. I fry the leeks half-cooked, so no matter how they are fried again, they will definitely be cooked
3. Shrimp skins must be available. Whether the leek box is delicious or not plays a key role
