Yeasted Leek and Goose Egg Pie
by Misty soul
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Add yeast to the flour.
2. Add a little bit of water and stir to form a thick dough.
3. Add 1 scoop of vegetable oil.
4. Continue to stir until the dough is smooth and put it in the refrigerator to ferment overnight.
5. One goose egg, of course it can be replaced with an egg.
6. Stir-fry and shovel into pieces.
7. 1 handful of leeks, washed and finely minced.
8. Put the cold chopped goose eggs and the chopped chives together.
9. Add some oil to the minced leeks and mix well, so as to prevent the leeks from coming out of soup when adding salt later.
10. Add salt and oyster sauce.
11. Just mix well.
12. The cooked noodles have a lot of bubbles, stir and exhaust.
13. Sprinkle more flour on the chopping board and put in the exhausted dough.
14. The dough is very soft and does not shape. Use dry flour to make the dough into long strips.
15. Divide into small portions.
16. If the dough is sticky, press it with the help of dry flour and put the filling on it.
17. Pull the surrounding noodles toward the center.
18. Well wrapped.
19. Fill the pot with oil and heat, the dough is closed down, put it into the pot, and quickly press thin.
20. The surface is brushed with oil to lock the moisture.
21. Fry on medium and small fire, fry on one side until golden brown and turn over.
22. Fry both sides until golden, press the crust, it will rebound quickly and it will be cooked through.
23. The skin is thin and the filling is large, and the skin is very soft and easy to digest.
