My in-laws have a garden in their back yard. They maintain a good variety of vegetables in the garden. Each month we will have a different vegetable "in season" and shows up on our dinner table for the entire month. Recently, the leek is very productive due to the rainy weather we have, so the best way to consume these leeks is to make "the leek boxes"! It is a traditional Northern Chinese food, especially in the summer time. The key is to use hot boiling water to destroy the gluten in the flour, and also they are half cooked this way, so it is very crispy on the outside.
A. Wrappers (see Carol's recipe):
- 300 g all-purpose flour
- 25 g cooking oil
- 1/8 tsp salt
- 150 g hot boiling water (80-100 C)
- 40 g cold water (room temperature)
1. Mix the flour, oil and salt in a mixing bowl.
2. Add the boiling water and mix with chopsticks until water is absorbed.
3. Add the cold water to form a dough. (You can also use bread machine.)
4. Cover and let rest for 40 min.
- 600 g ground pork
- 600 g leek
- 1 bundle clear vermicelli
- 5 Tbsp small dried shrimps
- Scramble eggs (optional)
- Note: Vegetarians can omit the pork and shrimps and add some five-spice tofu
1. Soak the vermicelli in warm tap water until soft. Remove excess water. Cut into 1/4-inch pieces with a pair of scissors.
2. Cut the leek into 1/4-inch pieces.
3. Cook the ground pork. Let cool.
4. Mix all ingredients together. Season with salt and 2 Tbsp sesame oil.
Divide the dough into 12 balls. Roll out the ball into a round shape (like a big dumpling wrapper). Put 3-4 Tbsp filling in. See the edges. Heat up 3 Tsp oil in the pan. Cook the leek boxes on low heat until golden brown (3-4 min). The heat will blow up the leek boxes like balloons. Flip the leek boxes and cook for another 2-3 min. Serve.
They are absolutely delicious! So crispy on the outside and the filling smells good. Leek is abundant in zinc, an essential mineral for our growth, wound repairing and fertility. Thanks for my in-laws' labor in love, we can have such delicious vegetables everyday! I look forward to more veggie to come!