韭菜盒子 （Chinese Pie）

馅料：韭菜、炒碎的鸡蛋、切丁的虾仁，加盐，糖，1tsb白葡萄酒，打入一个生鸡蛋拌匀。

1、用面粉，加冷水，和成如耳垂般柔软的面团。通常是两份面粉，加将近一份的水，这要看面粉的吸水性，比例并不固定。面团要揉10分钟，再饧20分钟。

2、将饧好的面团揉3分钟，搓成长条，然后切成乒乓球大小的剂子。将剂子擀成皮，要小于2 mm薄。皮不一定非要圆形不可，方形也可以，只要对称就好。

3、在皮的一半铺上馅料，然后把另一半折过来，按压封口即可。

4、平底锅烧中温，在盒子的一面刷上植物油，刷油的一面朝下铺在锅底，盖上锅盖烙2-3分钟；然后在另一面刷油，翻过来继续烙2-3分钟，熟透即可。




The dough:

Making a soft dough: 2 cups of plain flour, 1 cup cool water (the water is approximate amount, it is up to the variety of the flour; the dough should be as soft as your earlobe), knead for 10 minutes, leave for 20 minutes.

Filling:

Chopped garlic chives (250g), crumble eggs (4 eggs), chopped shrimps/prawns (50g), salt, pinch of sugar, a tsp of white wine, a fresh egg. Well blended.

The pie:
1. Making the skin: knead the dough for 3 minutes before rolling and stretching it to a rolling pen shape, and then cut/divide it to about 8 small dough. Each dough is about a ping pang ball size. Work on a piece of small dough with a rolling pen, roll it to a thin pie skin(less than 2 mm). The shape of the skin can be round, can be square; the point is it must be symmetry.

2. Put the fillings on half of the pie skin, then fold the skin, squeeze and seal the edge with fingers.

3. Brush one side with veg oil, then put this side down on a warmed fry pan. Put the lid on and fry for 2-3 minutes. Brush the top with veg oil, turn it over, and then fry with the lid on for another 2-3 minutes.

Tips:

1. Traditionally, when eating, the pie is dipped in a sauce mixed with vinegar, soy sauce, crashed garlic (or English mustard sauce), chilly oil. It is up to what you like.

2. The filling has many combinations: chopped spring onion with pork mince, chopped onion with pork mince, chopped onion with cod etc.

3. The size of the pie varies, it is up to you.