Multigrain Leek Box

Multigrain Leek Box

1. Mix the oatmeal flour and extra-fine flour (you can choose what you like, but not too much). Slowly add about 270 grams of water to make it soft and hard to the extent of the dumpling dough. Knead it smoothly and wake up for 1 hour.

2. The ground is soft and soaked, scrubbed clean and squeezed out the water.

3. Add salt to the eggs and beat them, pour them into the pan and fry them quickly with chopsticks, turn off the heat.

4. Add the ground soft and mix well.

5. The vermicelli is soaked in warm water and cut into small pieces of about 1cm.

6. Choose clean leek, wash, dry water, and cut into small pieces the same as vermicelli.

7. Pour the vermicelli and leeks into the pot, stir well, add pepper powder, 2 tablespoons of oil to make the filling a little more moisturized, and mix well. You can add your favorite seasoning, but remember not to add salt.

8. Take the good miscellaneous grain dough, knead it, press it flat, and roll it into a round shape. The thickness is slightly thicker than that of dumplings.

9. Separate some fillings, add salt and mix well, and mix as much as you want.

10. Take a dough and wrap it with the right amount of filling.

11. After folding in half, squeeze the edges tightly. If you look better, you can squeeze a lace.

12. Put it in a saucepan and cook until golden on both sides.

Tips:

Don't add salt to the filling in advance. When you pack it, put it out separately and add salt.