If you want to eat leek boxes, it is enough to learn this method, all of them have thin skin and big fillings, and they are really enjoyable to eat

Today I will bring you a home-style version of the leek box method, teach you how to adjust the leek filling without water and how to roll the dough to make the skin thin and the filling big, after reading it, you will be able to grasp the main points in minutes, the most important thing is that the finished product is as delicious as the one sold outside.

【Leek box】

Ingredients required: 250 grams of all-purpose flour, 150 grams of hot water, 1 handful of leeks, 3 eggs, appropriate amount of cooking oil, appropriate amount of salt, 6 grams of oyster sauce, appropriate amount of thirteen spice powder

1. Pour 250 grams of all-purpose flour and 2 grams of salt into the basin and stir well, then pour 150 grams of hot water into the flour basin, stir with chopsticks while pouring in, and stir into a dough flocculent. The reason why the dough is scalded with hot water here is because the crust is soft and tough, and if the dough is mixed with cold water, the dough will be harder, and it is not easy to work when rolling the dough later.

2. Then knead the dough into a smooth dough, then cover with plastic wrap and relax for 20 minutes. If the novice kneaded dough for the first time is not smooth, it doesn't matter, you can relax the dough for 10 minutes first, and then knead it again after 10 minutes to make it smooth.

3. During the dough relaxation period, we will make the leek box filling, wash the leeks and dry them, then cut them into small pieces and put them in a large bowl, add an appropriate amount of cooking oil, and mix evenly. Leeks wrapped in cooking oil will not come out of the water, and everyone can use this trick when making leek-related fillings in the future

4. Then scrambled eggs, pour an appropriate amount of cooking oil into the pot, heat the oil over high heat and then turn to medium heat, put the beaten egg liquid into the pot, and then use a spatula to draw circles and stir-fry until the egg liquid is all solidified

5. Pour the scrambled eggs into the leek bowl, then add an appropriate amount of salt, 6 grams of oyster sauce, and an appropriate amount of thirteen spice powder, stir well and set aside. You can leave it without thirteen spice powder, and oyster sauce can also be replaced with chicken essence

6. Put the loose dough on the kneading panel and rub it long, divide it into several parts with a knife, and cover it with plastic wrap after dividing it to prevent it from being air-dried

7. Take a small dough, smear a little cooking oil on the surface of the dough, pull the dough slightly larger after wiping, and then roll it into translucent flakes. The oiled dough is easy to roll out when it is rolled out, because the oil will increase the ductility of the dough, so if you want to make a good leek box, the skin is thin and the filling is large, and the filling is not exposed, so the step of oiling the dough is indispensable!

8. Then take an appropriate amount of filling and put it in the middle of the pie crust, which can be sorted out by hand

9. Fold the crust on the upper and lower sides in half in half, and then compact the openings on the left and right sides after folding in half

10. Then fold the pie crust on the left and right sides in half in half, as shown in the figure below. After folding it in half, gently press it with your hand to make it fit tighter

11. Turn it over, and a simple leek box embryo is ready. The rest is done in turn

12. Pour an appropriate amount of oil into the pan, put the prepared raw embryo into the pot, one pot is not enough to fry it twice, cover the lid, and fry it over medium-low heat

13. After frying to the bottom, you don't need a lid, you have to turn it over many times to fry, until the leek box is browned on both sides, and then you can get out of the pot

14. If you want to eat leek boxes, it is enough to learn this method, all of them have thin skin and big fillings, and they are really enjoyable to eat

Tips:

1. If you have white vermicelli at home, you can also add it to the filling, but you need to blanch it in hot water for 1 minute before adding it

2. All-purpose flour can also be replaced with high-gluten flour, but do not use low-gluten flour to make it