Shrimp, Leek and Egg Pie

Name: Shrimp, Leek and Egg Pie
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g All-purpose flour; 140g boiling water; 200g Cold water; 2.5g salt; 1 piece Chives; 2 pcs egg; 1 bag Shrimp slip; Some oil; 2 tablespoons Very delicious; 2 tablespoons sesame oil; 4 tablespoons Cooking oil

by Gourmet Princess Hideri

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Leek is a special filling to eat. It is generally considered the best when paired with eggs. I also think that in order to improve the freshness, you can also add shrimp or shrimp skin. The shrimp is relatively large, so you need to chop it when you use it. It’s time-consuming and cumbersome to break it up, plus shelling and removing the shrimp thread. So I used shrimp slips instead of fresh shrimps today. In each bag of shrimp slips, there are real shrimps, and there are a lot of them. The size is good and it is suitable for making stuffing. Our family of three is just right for one bag at a time, and every bite can be eaten with shrimps. Both my husband and son love it.
The recipe shared today can be rolled out very, very thin. According to this method, it is very difficult to roll out. It is easy to make pie with thin crust and big filling. The taste is crispy on the outside and soft on the inside. , Especially fragrant. "

Shrimp, Leek and Egg Pie

1. Let’s make the noodles first. Today’s dough is made using half-hot noodles, that is, a part of boiling water and a part of cold water are used to make the noodles. In order to make the dough a strong and unbreakable state, it needs to relax twice during the kneading process. It takes 1 hour, so pay attention to the reasonable arrangement of the time, prepare in advance, put 400 grams of all-purpose flour and 2.5 grams of salt into the basin, and stir evenly.

2. Slowly pour 140 grams of just boiled water into the basin and stir with chopsticks as you pour it in. The water must have just been boiled. The temperature is not enough to achieve the effect of blanching the noodles.

3. Then add about three-quarters of the cold water. Keep one-fourth of the cold water (the total amount of cold water is 200g). You will use it later. Use chopsticks to mix well and knead it into a ball. The half-hot noodle dough sticks to your hands and does not knead. It doesn't matter if it is smooth, cover it with a lid or cover it with plastic wrap and let it rest for half an hour.

4. After the dough is loose, put your fingers together, clenched fists, press down on the dough, add the remaining cold water several times, press and fold to absorb each time, and then add the next time, keep pressing, fold, repeat and repeat, until Mix the dough and water evenly, but it's actually quite easy to knead, then put the lid on and let it rest for another half an hour.

5. Divide the loosened dough into 6 portions. I think the formula is more suitable for making 6 filling pie sizes. Round them, cover them with plastic wrap and relax for 10 minutes.

6. At this time, let’s make the stuffing. Pour some cooking oil into the pot. After heating, pour in the egg liquid, and quickly stir it with chopsticks. After the egg is formed, turn off the heat immediately, pour the prawns, stir fry quickly, and use the rest. Warm can make the shrimp slippery and set, the eggs and shrimp slippery don't need to be heated for too long, it needs to be tender and tender.

7. Then add the chopped leeks in advance, add the very fresh soy sauce, salt, sesame oil and edible oil, stir well, and the filling will be adjusted. The leek filling is easy to make and does not require much seasoning.

8. After the dough is loose, take a portion and roll it into a round pancake, about 20 cm in diameter, cut a knife from the center, and then spread the filling. Leave a little space around and on both sides of the knife. You can put more fillings, the filling is bigger, and then According to the method in the picture, pick it up again, fold it up, to the left, and then fold it down. Each time you fold, you must pinch the edge tightly, and finally turn it over, pinch all the openings, and carefully roll it thin with a rolling pin, until it penetrates. The fillings can be clearly seen on the noodles.

9. The electric baking pan I use can also be used in a frying pan, brushed with oil, put in the cake dough, and baked until both sides are golden and ready to be out of the pan (the picture does not have a filter, the state is shown in the picture).