How to make leek and egg pie

Ingredients

Crust: 250g flour, 150ML boiling water, 70ML cold water, 2g salt

Filling: leeks, eggs, dried mushrooms

Method

Hot noodle dough:

1. Put salt into the flour and pour 150ML boiling water into the flour. , stir with chopsticks

2. Then add about 70ML of cold water. Do not add all the cold water at once. Add a part first, and then increase or decrease according to the softness and hardness of the dough

3. Fully coat the dough Knead it into a smooth dough, that is, hot dough. Place it in the container, cover it with a lid and let it sit for a while

Stuffing:

4. Rinse the dried shiitake mushrooms and soak them in water

5. Wash the leeks and thoroughly Dry the water and chop into sections

6. Beat the eggs, stir-fry them, and use a shovel to chop the large eggs into finely chopped pieces

7. Squeeze out the water from the soaked mushrooms , chopped

8. Pour chopped leeks, chopped eggs, and chopped shiitake mushrooms together and mix well. Add a little sesame oil and pepper. When wrapping, add salt and mix well to prevent the filling from becoming watery

9. Divide the dough into portions, roll it into a dough, fill it with fillings, and wrap it into a bun shape. Pull out the small lumps at the end and flatten them gently

10. Pour a little oil into the pan, add the pie, and cook slowly

Tips

1. The crust of the pancake made by hot noodles is relatively soft, I like it soft. Soft texture. If you use cold water to knead the dough, the crust will be more chewy

2. The leek filling is easy to get out of water, so it should be dried thoroughly after washing. When mixing the filling, pouring sesame oil first will control the water. The key is Add salt when wrapping at the end to control water leakage. If there is a lot of filling, it is best to add salt part by part.