Fried buns with dumpling skins

Cooking Instructions

1. Pour oil B into a hot pan, beat the eggs, stir-fry until ripe, and let cool for later use. Finely chop the leeks, mince the carrots, soak the vermicelli until soft, and finely chop them.

   

2. Mix all the ingredients for the filling evenly and set aside. Leeks are more squeamish, and it will be easier to dehydrate after mixing with conditioning, so try to stir before wrapping, and don't stir it there.

   

3. Roll out the dumpling wrapper a little with a rolling pin a few times to make the skin thinner and wrap it into a bun. Buy fresh dumpling wrappers, don't buy refrigerated ones that are too hard to roll out.

   

4. Brush the pan with a layer of oil A, and stack the wrapped buns in the pan in turn. After heating over medium heat, the bottom of the bun will appear browned, add some water, the amount of water is about one-third of the bun.

   

5. After about 8 minutes, the water dries and the buns are ripe. Because this vegetarian filling is very easy to ripen, and the wrap is also very thin, it does not need to be heated for a long time. If you heat it too much, the color of the leeks will change, and it will not be green.