Use boiling water.

Ingredients

Main ingredients; 300 grams of flour, 120 grams of boiling water, 65 grams of cold water.

Accessories; a spoon of oil, a pinch of salt, 2 eggs, 300 grams of chives.

1, the flour is first added to the boiling water, mix with chopsticks to form a floc.

2, then add cold water, mix well with chopsticks, knead into a smooth dough, cover with plastic wrap and let rise for 20 minutes.

3: Mince the leeks, drizzle in the appropriate amount of vegetable oil and mix well.

4: Beat the egg.

5. Pour hot oil into the pan, pour in the egg mixture, stirring with chopsticks while pouring, and turn off the heat to cool after the egg mixture solidifies.

6: Put the eggs, minced pork and chives into a container, add salt and mix well.

7: Knead the dough and roll it into a long strip and cut it into small dosages.

8: Roll out the small dosage into round shape.

9: Wrap the filling.

10: Pinch out the lace.

11, pan hot pour a little oil, oil hot into the leek box on low heat fry until the bottom side of the golden brown.

12, along the edge of the pan into the box not more than half of the water.

13, cover and simmer over low heat until the water dries up and the pan squeaks, indicating that the box is cooked through.

14, leek box turn a side, the surface also fried golden color can be.

15, leek box finished picture.

Extended information

and the dough skills

Warm water dough is the use of 50 ℃ to 60 ℃ and flour modulation of the dough. Characterized by a certain degree of toughness and viscosity, plasticity, the finished product is not easy to go out of shape, the dough is white and dark, slightly glossy, the finished product is soft and sticky. It is suitable for making fancy steamed dumplings, homemade cakes, scallion pancakes, pies and siu mai.

The warm water dough is sticky, and the pastry chef often uses half of the flour with hot water and half of the flour with cold water to knead the dough together, so that the dough is quicker.