No-knead Leek Box

Name: No-knead Leek Box
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Flour; 1 piece Chives; 3 pcs egg; 3 pieces Baby carrot; 1 bowl Sweet potato vermicelli; Some Cold water for flour; Some salt; Some oil

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Northerners are very good at making pasta, which is not brought by genes, mainly because they were imperceptibly influenced by their mothers when they were young, and they knew nothing about it. It is not an exaggeration to say that no matter how complex pasta is in the hands of northerners, it can be decent. Today I brought a pot of leek boxes, which are very common home-cooked pasta and staple food in the north.

There are two ways to call a leek box, one is "box", because it looks like a box, just like the plate I brought up today; the other is "zygote", which is called by a technique, mostly folded into a sheet of dough Half moon shape, or two dough pieces kneaded into a round cake shape. Either way, the dough is rolled out, which seems to be a logical matter.

For Kitchen Xiaobai or many southerners, the leek box is also their favorite snack. But because I don’t know how to knead or roll noodles, I can only buy it outside if I want to eat it. No matter how cheap the outside is, it will ultimately be profitable, and the choice of materials and cleaning may not be in place. Therefore, many friends asked me if I can think of a more trouble-free method so that the novices can learn it right away. How will it be?

Reminiscent of the method of making "spring rolls" during the holidays, I brought a kneading-free version of the leek box today. It's really a "box" worthy of its name. You can see from the picture that almost every box is a rectangle of the same size, with a thin and bright skin, and the colors of the fillings inside are really real. This kind of box can only be eaten in one pan.

The gospel of Kitchen Xiaobai is here! Let me make a long story short, hurry up and learn from me!

Ingredients

300g Flour
1 piece Chives
3 pcs Egg
3 pieces Baby Carrot
1 bowl Sweet Potato Vermicelli
Some Cold Water For Flour
Some Salt
Some Oil

No-knead Leek Box

1. Prepare ingredients: all-purpose flour, cold water for flour, eggs, leeks, carrots, sweet potato vermicelli soaked in cold water, salt, oil;

2. Let's adjust the batter first: pour cold water into the flour gradually, stir constantly with a spoon, scoop up a spoonful of the batter, it can flow down smoothly instead of dripping; if there are small bumps, you can sieve the batter, the more delicate the batter, and spread it out The smoother and more delicate the pie; put the batter aside for 15 minutes;

3. Use the time of the batter to process the filling: pour a proper amount of oil into the wok, pour the beaten egg liquid into the pot, stir constantly with chopsticks to make the eggs solidify and form even egg masses, and use after cooling ；

4. Wash the leeks, shake off the excess water between the leaves, and chop them;

5. Use a wire grater to wipe the carrots. If they are too long, you can cut them short with a knife;

6. Cut the soft soaked sweet potato vermicelli, about 2 cm in length;

7. Put the leeks, carrots, sweet potato vermicelli, chopped egg, and salt into a bowl, mix well; don't worry about the soup, because the sweet potato vermicelli is used to suck the soup;

8. Heat a non-stick pan, pour a spoonful of batter into the pan, use a small scraper to quickly spread the batter, the dough will quickly turn from white to transparent, turn it over and fry for 5 seconds; if there is no scraper, you can use a large spoon Spread the batter, round or long pasta; tips: do not put oil in the non-stick pan, pour the batter directly; the firepower should be low to prevent the batter from becoming cooked as soon as it enters the pan;

9. The spread noodles are placed on a large plate, and the surface is brushed with a thin layer of oil to prevent sticking after being put up;

10. All the dough has been spread out, now let’s wrap the "box": take a piece of dough and put an appropriate amount of stuffing in the middle;

11. Fold it up and down and apply the remaining batter to both ends of the dough with a brush for adhesion;

12. Then fold the remaining ends in half toward the middle, and turn it over to form a rectangular leek box;

13. Bake while wrapping: Pour an appropriate amount of oil in a non-stick pan, fry the folded dough side until golden, then turn it over and fry it. When the middle of the box bulges, it can be out of the pan.

Tips:
1. This is a non-kneading version of the stuffing box. This method is recommended for people who can't knead. The skin is thin, crisp, refreshing, soft and elastic;
2. The noodles can be spread larger according to the size of the pot, which can save more time, and the filling box will also increase, which is very enjoyable to eat;
3. The filling is vegetarian, easy to cook, and won’t catch fire when eaten; if it is replaced with meat filling, the frying time should be extended accordingly, and if necessary, cover and fry; judge whether it is cooked, mainly by looking at it. Whether the box has swelled or not, it means that the inside is completely heated, and the gas can ensure that the filling is cooked through, and you can eat it with confidence.