Super simple. Grandma's family prefers to fry and then steam, not too hard and very tasteful.
by mmmmmmuz
Dough part
Flour to taste
Boiling water to taste
Cool water to taste
Filling part
1 bundle of leeks
6 eggs
Salt 2 scoops
MSG 2 1/2 scoops
Lard (peanut oil is also available) to taste
1, boiling water blanched one-third of the side, the rest of the normal and. The surface and the one are slightly softer. Knead until smooth dough and wake up for a while.
2: Wash the leeks and cut into sections.
3: Crush the eggs in oil. Don't fry the old. Let cool.
4, add the appropriate amount of pork fat and stir well, then add salt, MONOSodium glutamate. Stir to combine. Let the eggs cool and stir well.
5, wake up and knead long strips, cut the agent.
6. Roll out the skin thinly and evenly, wrap.
7: Pour oil into a pan, cover and fry over low heat for three minutes, simmer for a while and then turn over, move the pan more to heat evenly. Cover and fry for another minute or so. Fry for a while without steaming.
8: Open the steaming drawer with water and steam for seven or eight minutes.
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