1. Wash the leeks and let them dry for later use.
2. Two hundred grams of 90° hot water, pour into 350 grams of flour and mix well. Knead it into a uniform dough with your hands and let it stand for 15 minutes.
3. Chop the leeks and set aside.
4. Put the bottom oil in the pan and beat the eggs. Heat the oil in the pan and quickly stir to pieces.
5. The eggs are completely set, turn off the heat and cool, and put the leeks in the pot.
6. Stir thoroughly and add salt and oyster sauce later. Add shrimp skins and stir well.
7. It becomes a delicious leek box filling!
8. The proofed dough is divided into six equal parts, if you prefer to be smaller, you can divide it into ten.
9. Round separately.
10. Roll into thin skin.
11. Pack the stuffing.
12. Fold the dough in half to seal tightly.
13. Lock the lace. It doesn't matter if you can't lock the lace. Just pinch the seal tightly.
14. Put a little oil in the pot. Slowly fry on low heat until golden on both sides.
15. Super delicious!
Tips:Whenever I eat a box of leeks, I feel the breath of spring. Although it can be eaten in all seasons, spring leeks are the best.
