Leek Box

Leek Box

by Kunming Chen Chen

5.0 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

2

Learning that some friends make leek boxes are like making dumplings. I am thinking about a question. Since the leek boxes are fried, the dumpling skins are fried, and the leek boxes are bigger, will they taste bad and harder? Well, I still think it’s better to use a bun leather bag, on a whim, so I plan to give it a try. This time I start with the release. The leek box is the next thing to do. The main thing is to make the noodles. The buns can be used to make the steamed buns! "

Ingredients

Leek Box

1. Half a small bowl of sweet white wine.

Leek Box recipe

2. Pour into a stainless steel basin.

Leek Box recipe

3. A small cup of warm water may be used as a spare.

Leek Box recipe

4. Add warm water according to the amount of flour (pour warm water into sweet white wine and stir to disperse).

Leek Box recipe

5. Pour the flour.

Leek Box recipe

6. Knead the dough.

Leek Box recipe

7. Knead into dough, leave it for half an hour to ferment (you can leave it for a while in winter)

Leek Box recipe

8. Stir-fry eggs and chives for later use.

Leek Box recipe

9. The dried noodles are divided into buns as big as dumplings and wrapped into leek boxes like dumplings.

Leek Box recipe

10. Bake in a pan until the dough is golden brown.

Leek Box recipe

Tips:

1. The roasted leek box can be filled with oil or without oil. I made the one without oil. The dumpling skin is very fragrant and delicious;
2. Use warm water instead of cold water when making white wine;
3. Baijiu noodles can be used for steamed buns and steamed buns.

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