How to Make Vegetarian Stuffed Box with Leek

Chinese sentence, 2|Chinese sentence,..., 39|Chinese sentence The box has always been the whole family's favorite, feeling something missing if we don't eat it for a while. This Chinese chive is really a good ingredient; without adding meat, it tastes so good.eggs mixture are truly delicious together, and the vegetable filling cooks easily, making it a quick meal to prepare.

Ingredients Introduction

Main ingredients:Flour (260 grams)(260 grams)Auxiliary materials: Warm water (as needed)Eggs (2 pieces)Salt (as needed)Plant oil (as needed)Sesame oil (a little)

Chinese sentence

1. Knead the flour with warm water to form a soft dough, let it rest for 20 minutes.

2. Slightly increase the amount of cooking oil in the pan, as no additional oil will be needed later when mixing the filling; using the oil from frying eggs gives an extra flavor. Always use low heat and pour two eggs into the pan

3. Stir rapidly with a spoon until well scrambled and set aside to cool after turning off the heat.

4. Wash the Chinese chives, drain well.

5. Chop the chives finely and mix in half a tablespoon of plant oil; this seals the cut surfaces so they don't release liquid when adding salt.

6. Add the cooled scrambled eggs, along with some salt, and mix thoroughly.

7. Add a little sesame oil.

8. Mix well to complete the vegetable filling for the chive mantou.

9. Take out the dough, knead slightly, roll into a long strip, and divide it into slightly larger pieces than Dumpling pieces, flatten each piece.

10. Roll them out to be slightly thicker than Dumpling wrapper pieces.

11. Take one flattened dough circle, add the chive filling while pressing it down with a spoon, fold the edges tightly and press again; place on the work surface and lightly flatten.

12. Preheat an electric pancake pan, brush some plant oil on the lower part, place the folded chive mantou in, and also apply oil to the top.13. When the steam from the pan decreases, open the lid; at this point, the chive mantou should be puffed up. 14. Flip to the other side until lightly golden brown, then remove from the pan and stack in a small bowl, cover with a lid for a while so they remain soft.

(Do not close the lid during cooking; it may break the mantou.)

15|Thin skin with plenty of filling16|Soft enough to see the filling through

17|Tips:

1 The chives should be drained well before chopping and mixed with a little oil to seal the cut surfaces, ensuring no water release.

2 The dough should be softer than for dumplings and made with warm water.

3 Do not continue cooking when the mantou puffs up; it may break under pressure.
4 Remove as much flour from the raw mantou pieces as possible before cooking to ensure a good color without turning black.
When cooking, once the chive box puffs up, don't press down the lid while cooking; otherwise, it might break.
During cooking, try to remove the flour on the raw chive box as much as possible; this ensures a good color and prevents it from turning black.