Vegan Chinese Chive Pies
Ingredients
Dough
- 3/4 cup + 1 tbsp warm water
- 2 cups all-purpose flour, plus more for dusting
- 1 tsp canola oil or other neutral oil
- 1/2 tsp salt
Filling
- 100g dry vermicelli noodles
- 2 cups chopped chives
- 1 medium shredded carrot
- 1 cup sliced shiitake mushrooms
- 1 tbsp canola oil or other neutral oil
- 1 1/2 tsp salt, or more to taste
- 1-2 tbsp soy sauce, or more to taste
- 1 tbsp sesame seeds
- 1/2 tbsp sesame oil
Cooking
- 12 tbsp water, divided into 4 batches of 3 tbsp each
- 4 tbsp oil, divided into 4 batches of 1 tbsp each
Preparation
Dough
Add 2 cups of flour into a mixing bowl. Create a well in the center of the bowl and pour in the warm water.
Use a wooden spoon or spatula to mix the flour and water.
Once the dough starts to come together, add in 1 tsp of oil. Use your hands to mix the bits of dough and knead together for several minutes. If the dough is a bit dry, add a splash of water.
Shape the dough into a ball, then place it in a bowl. Cover it with a damp towel and let it rest for 30 minutes.
Filling
Chop the noodles into small 1/2 inch pieces. Drain excess water and set aside.
Heat a pan. Add in 1 tbsp canola or other neutral oil.
When the oil is hot, add in the chives, carrots, and mushrooms. Cook over medium high heat for 4-5 minutes until the carrots are tender.
Add in noodles. Pour in the soy sauce, salt, sesame seeds and oil. Mix well with a wooden spoon or spatula and cook for another 2-3 minutes over medium heat.
Transfer to a strainer to drain excess liquid from the vegetables then set aside to cool.
Assembly and cooking
After the dough has rested, divide it into 12 equal portions
Roll each portion into a thin circle
Place a portion of the filling in the center of each dough circle, fold and seal the edges to form pies
Heat 1 tablespoon of oil in a pan over medium heat and add 3 pies, cook until golden brown on one side
Add 3 tablespoons of water, cover, and steam until the water evaporates and the pies are cooked through
Repeat the cooking process with the remaining pies in batches
