How to make fried chive dumplings

Leek dumplings are a common specialty food in the Northeast. They taste very fresh, have a good appetite-stimulating effect, and have good nutritional value. When making leek dumplings, many people do not master the skills, and the outer dough is baked relatively hard. This has a lot to do with the method of kneading the dough. When kneading the dough, be sure to use half boiling water and half cold water, so that the dough of the dumplings will be softer.

How to make fried chive dumplings

The secret to making leek boxes soft lies in the method of mixing the dough and baking:

① Method of kneading the dough: knead half of the dough with boiling water and the other half with cold water. This will keep the crust soft and save time on the heat when baking.

②Searing method: Use the lowest heat to bake slowly, but always move the pan horizontally to ensure that all parts are heated evenly.

Why do we use boiling water to cook chive dumplings?

The taste of noodles made with boiling water will be better. If you use cold water, the noodles will be very hard.

Making pasta requires kneading the dough, and kneading the dough has a lot to do with water temperature. When kneading the dough with cold water, the water temperature should be below 30 degrees Celsius. The dough will be chewy and smooth, suitable for boiling, baking and frying. When kneading the dough with warm water, the water temperature should be between 30 and 50 degrees Celsius. The dough will be soft but chewy, and the finished product will not easily deform, and it is suitable for steaming and frying. When kneading the dough with hot water, the water temperature should be above 70 degrees Celsius. The dough will be soft and chewy, dark in color, but sweet, and suitable for steaming, frying and deep-frying. When kneading the dough with 100 degrees Celsius boiling water, the dough will be sticky and dark in color, and the finished product will have a delicate, sweet and sticky taste, and is suitable for frying and baking.

How to make delicious chive boxes

Main material: flour

Filling: leeks, dried shrimps, eggs

Seasoning: peanut oil, salt and MSG

practice

one side

1. Pour boiling water into the flour and stir with chopsticks to form wet dough;

2. When the dough is not hot to the touch, dip it in dry flour and knead it into a smooth dough;

3. Cover with plastic wrap and sugar for 20 minutes.

2. Filling

1. Beat the egg mixture until smooth;

2. Pour a little oil into the pan, and when the pan is hot, fry the egg liquid into a thin pancake;

3. Use a spatula to break up the omelette directly in the pan and let it cool thoroughly;

4. Crush the soaked shrimps;

5. Wash the leeks, drain and chop;

6. Mix, add a little peanut oil, salt and MSG and mix gently.

3. Package

1. Knead the sugared dough into strips and cut into even dough pieces;

2. Roll the dough into a thin skin with even thickness in the middle;

3. Take the filling and spread it evenly on the filling, fold it in half and seal the edges;

4. Use your thumb to pinch the edges inwards to form lace circles.

4. Branding

1. Heat the pan, add a little oil, and when the oil is hot, put the chives in and fry over low heat;

2. After the bottom is golden brown, fry the other side until golden brown.

Tips

1. The leek box made with hot noodles has a crispy outer crust and tender inner crust, and tastes better than that made with cold noodles;

2. The egg pancakes are more fragrant and less likely to produce water;

3. When frying the chives, you can add oil to the pan as needed, but add a little at a time;

4. If you like to eat it a little older, you can cover the pot and fry it. Otherwise, the leeks will be fresher and more tender if you fry them in an open pan.