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
- 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 2 cups of flour into a mixing bowl and create a well in the center, then pour in the warm water.
Use a wooden spoon or spatula to mix the flour and water until the dough starts to come together, then add 1 tsp of oil and knead with hands for several minutes, adding a splash of water if dry.
Shape the dough into a ball, place it in a bowl, cover with a damp towel, and let it rest for 30 minutes.
Filling
Chop the vermicelli noodles into small 1/2 inch pieces and drain excess water.
Heat a pan and add 1 tbsp canola oil, then when hot, add chives, carrots, and mushrooms and cook over medium-high heat for 4-5 minutes until carrots are tender.
Add the noodles, soy sauce, salt, sesame seeds, and sesame oil, mix well, and cook for another 2-3 minutes over medium heat, then transfer to a strainer to drain excess liquid and set aside to cool.
Assembly and cooking
Divide the rested dough into 12 equal portions and roll each into a thin circle.
Place a portion of the filling in the center of each dough circle, fold the dough over the filling, and seal the edges to form pies.
Heat 1 tbsp oil in a pan over medium heat, add 3 pies, pour in 3 tbsp water, cover, and cook until the water evaporates and the bottoms are golden, then repeat with the remaining pies, oil, and water in batches.
