What kind of flour is used for chive boxes

Some people really like leeks, while some people really dislike leeks. It is a food that has mixed reviews. Leeks are not suitable for eating in public. Families often use leeks to make dumplings and pies, which people in the north call leek boxes. Many people who make leek boxes for the first time don’t know what kind of flour and dough to use. Leek boxes do not require special flour, ordinary flour can be made. This article introduces the detailed method of making leek boxes for your reference.

What kind of flour is used for chive boxes

300g plain flour (or use a regular rice bowl to measure four bowls), half a pound of leeks, 2 eggs, half a bowl of dried shrimps, boiling water, salt, sesame oil, cooking wine

1. Beat the eggs, add a few drops of cooking wine to remove the fishy smell, put them into the pan and fry them, then set aside. Do not add the leeks before the eggs are completely cooled, otherwise the leeks will wilt. Also, salt should be added at the last moment when you are wrapping the box, so that not too much soup will come out.

2. Add boiling water and flour, stir constantly with chopsticks, and then knead into a dough. Note: It must be boiling water. For those girls who are not very good at kneading dough, you can reserve half a bowl of noodles in advance and add it to the dough after it is formed into a ball, so as to prevent the dough from being too thin.

3. Cover the kneaded dough with plastic wrap. Let it rest for 30 minutes.

4. After the dough has rested, the steps are similar to making dumplings, and that is to roll out the dough. But the dough should be slightly larger and the skin should be much thicker than the dumpling skin. It doesn’t matter if you don’t know how to make it. You don’t have to pay special attention to the shape when you eat it at home.

5. Add 4 or 5 drops of oil into the pot, wait until the oil temperature is about 50% hot, then add the leek boxes. Fry over low heat until one side is golden brown then flip over.

6. When both sides of the leek dumplings are golden brown, you can remove them from the pan. Don’t wait too long, otherwise the leeks will become soup in the pot. The dough is cooked in boiling water, so it is easy to cook.

Is chive box high-gluten flour or low-gluten flour

It is best to use all-purpose flour, the most common flour available in supermarkets.

Chive dumplings are a very popular Han snack in northern China's Shaanxi, Shanxi and other places, and are also a festival food in some areas. The food is usually made from the first cut of spring leeks and eggs as the main ingredients and is suitable for consumption in spring.

The product has a golden and crispy skin. The chive filling is crispy and tender, with a delicious taste, making it a perfect seasonal delicacy.

Should I use leavened dough or unleavened dough for chive dumplings?

The noodles for chive dumplings are unleavened noodles, but half of them need to be blanched in boiling water. Mix 1 and a half noodles with cold water. The dough of the chive dumplings made by kneading them together is relatively soft and tastes good when eaten. But everyone has a different taste. If you want it softer, blanch the noodles more. If you want it harder, scald the dough less.

1. Materials

120g leeks, 20g oil, 5g salt, 3g dried shrimps, 200g flour, 40g vermicelli, 3g thirteen spices, 2 eggs, 100g hot water, 100g cold water, 10g sesame oil,

2. Practice

1. Prepare the ingredients and rinse the dried shrimps in advance.

2. Beat 2 eggs with a little salt (1g) and set aside.

3. Select the leeks, clean them and chop them.

4. Soak the vermicelli in water until soft, then chop it into pieces about the same length as the chives. (Putting vermicelli in the leek box can absorb moisture in the dish and avoid soup).

5. Pour a proper amount of oil into the frying pan and heat it up. Then pour in the beaten eggs and stir fry constantly with a spatula. Finally, the eggs will be crushed when cooked.

6. Leave some oil in the pan and fry the dried shrimps until fragrant. (Fried shrimps will taste more fragrant).

7. Put the flour in a stainless steel bowl, pour in boiling water first, and use chopsticks to stir the flour and boiling water into coarse particles. Then add cold water and knead it with your hands to form a dough. It can be used after the dough has rested for 20 minutes.

8. Put the chopped eggs, dried shrimps, vermicelli, and chopped chives together, then add a little sesame oil, salt, and thirteen spices and mix well.

9. After the dough has risen for 20 minutes, knead it evenly, pinch it into small pieces, and roll it into round dough sheets.

10. Add fillings.

11. Wrap into a half-moon shape.

12. Heat a non-stick pan with a little oil, then put the wrapped chive boxes in and fry them.

13. Cook over medium-low heat until both sides turn golden brown and then serve.