Scallop Diced and Leek Box
by Zhu Huizi
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Pick and wash the leeks, scallops, and soaked fungus.
2. Stir the dumpling flour while blanching with boiling water, without adding cold water to the hot noodle dough, cover it with a damp cloth and wake up for more than 15 minutes.
3. Pour a little rice wine on the scallops, mix thoroughly with salt and monosodium glutamate, and let it taste for a while. Cut the leeks and fungus into about 5mm sections, put them in a basin with the scallops, add edible oil, salt, monosodium glutamate, and sesame oil, mix well to form a filling.
4. Knead the awake dough into a long strip, lay it down into a dough, flatten it, roll it into a round skin, put the filling, and wrap it into your favorite shape.
5. Put the green body in a non-stick pan and bake it over a small fire to make it golden on both sides and ready to cook.
Tips:After the noodles are blanched, make the noodles immediately. Because the hot noodles absorb water quickly, the hot noodles will condense later, and the parts that are not hot will not easily penetrate.
