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
Microwave water for 30 seconds to warm it, then mix with flour, oil, and salt to form a dough
Rehydrate vermicelli noodles in hot water until soft, then drain
Prepare filling by chopping chives, shredding carrot, slicing shiitake mushrooms, and mixing all filling ingredients together
Divide dough into portions, roll out each piece, add filling, and shape into pies
Cook pies in a pan: for every 3 pies, use 2 tbsp water and 1 tbsp oil, and cook until done
