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, makes 2 cups rehydrated noodles
- 2 cups (100g) chopped chives
- 1 medium shredded carrot (makes 1 cup)
- 1 cup (150g) 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 in 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
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 while you prepare the wrappers
Assembly
Roll out the rested dough and cut into circles to form wrappers
Place a portion of the filling in the center of each wrapper
Fold and seal the edges to form pies
Cooking
Heat oil in a pan over medium heat
Add the pies and cook until bottoms are golden
Add water, cover, and steam until cooked through
Uncover and fry until crispy
