I came to "show off" the small buns again, no way, my family is so fond of eating stuffing, buns, dumplings, pies, wontons are all our whole family love to eat.
A few days ago, I sent an article on cabbage dumplings, and a small partner left a message saying that Shanghainese people use cabbage to wrap wontons, and northerners will do a good job of leek stuffing! When did cabbage become a patent for Shanghainese? Haha, you must know that we northerners also love to eat cabbage!
Well, leeks are leeks, let's have a small steamed bun of leek eggs today! Spring leeks are the most delicious, leeks contain a lot of dietary fiber and sulfides, eat more leeks can promote gastrointestinal peristalsis, detoxification, sterilization and disinfection. Leeks also have the effect of protecting eyesight and increasing appetite.
The most common way to make leeks is to make stuffing, meat stuffing or vegetarian stuffing, all very delicious. This leek egg stuffed bun you may not have eaten, add a little bit of it to taste delicious, bite a bite crisp. I steamed a pot of small dumplings with leek egg stuffing for 6 minutes, the skin is thin and the filling is big, the taste is delicious, and the moment the pot is opened is simply too fragrant!
Leek egg stuffing is our common practice, and some people will add some vermicelli. However, we all know that leeks and egg fillings are very loose when wrapped, and it is difficult to wrap them together, so what is the trick? Yes! Absolutely. Let me tell you, don't add vermicelli to the leek egg filling, add some of it to taste delicious and good, more fragrant than meat buns! Believe me to give it a try.
——【Leek egg dumpling】——
【Ingredients】: 500 grams of leeks, 4 eggs, 800 grams of flour, 480 grams of warm water, 8 grams of yeast, 10 grams of sugar
【Seasoning】: edible oil to taste, salt to taste, cooking wine 1 spoon, sesame oil to taste, chicken essence 1 tsp
【Preparation steps】:
Step 1: Prepare the ingredients you need and start making. Because the buns need to be made, we first reconcile the dough and then go to make the filling, without delaying the time. Add sugar and yeast to the flour and stir well, then add warm water to stir into a flocculent, knead into a smooth dough, cover with a lid, and ferment.
Step 2: Grab a small piece of dough from the reconciled dough, about 50 grams. Roll out thick dough slices, cut into 1 cm cubes, sprinkle some dry flour to shake it loose, sift through it with a net, and sift out the excess flour.
Step three: Next, heat the wok and put in the appropriate amount of cooking oil, not too much, that is, the amount of oil that is usually adjusted to the filling. Add cold oil to a pan and sauté the small noodles over low heat until brownish red. The heat must be enough, otherwise it will not be crisp after steaming.
Step 4: 3 eggs with salt, cooking wine scattered, after the diced noodles are fried, quickly pour the egg liquid into the pot, stir while pouring, stir-fry, let the egg liquid wrap the diced noodles, the diced noodles will be crispy.
Step 5: After the eggs are cooled, wash the leeks, chop them, put them together with the diced eggs, add sesame oil and chicken essence, and stir well. Leeks themselves are a very heavy vegetable, so there is no need to add seasonings such as onions and ginger.
Step 6: Finally beat the remaining egg, the egg here plays a bonding role, the filling into a raw egg, will be leeks and eggs well glued together, when wrapped will not be so loose, and the taste is also very fragrant.
Step 7: The leek egg noodle stuffing is adjusted, smell the taste, very fresh, more fragrant than the meat filling! Wait until it is steamed and then try it again, it is even more delicious.
Step 8: At this time, the dough has also been fermented. How do you see the fermentation of the dough? One look at the volume of the dough, 1-2 times larger than the original, two look at the state, pull open the dough to see, it is full of small pores, so that the dough will ferment well.
Step 9: Take it out and put it on the board, sprinkle a little flour to prevent sticking, carefully knead the air to drain the air, knead it for a while and steam it out more delicately. Rub long strips into a medium and size as you like. The buns I steamed are relatively small, and each dose weighs about 30 grams.
Step 10: Roll out into a thin middle thick bun skin on all four sides, put on the appropriate amount of filling, and wrap it into your favorite shape. Put it in the steamer, add enough water to the pot, cover the lid, wake up for 15 minutes, and then turn on the heat and steam for another 6 minutes. My bun is small and the steaming time is short, so the bun should be increased accordingly!
When the time comes, turn off the heat and wait for 3 minutes before opening the lid to prevent the bun from suddenly falling cold and forming a retraction. The bun is steamed, the white and soft buns, the leeks are tender, the noodles are crispy, and the moment the pot is opened, it is simply too fragrant!
Steam a pot of small dumplings in 6 minutes, with a thin skin and a large filling, and the taste is delicious. Leek egg filling is loose and difficult to wrap, add an egg is perfectly solved, this little tip you learned? Come and make it for your loved ones!
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