Chinese Chive Vegetable Pan-Fried 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
Add 2 cups of flour to a mixing bowl and create a well in the center. Pour in the warm water.
Mix the flour and water with a wooden spoon. Once the dough starts to come together, add 1 tsp oil and mix with your hands. Knead for several minutes, adding a splash of water if too dry.
Shape the dough into a ball, place in a bowl, cover with a damp towel, and let rest for 30 minutes.
Chop the rehydrated vermicelli noodles into 1/2 inch pieces and drain excess water.
Heat a pan with 1 tbsp oil. Add chives, shredded carrot, and sliced mushrooms. Cook over medium-high heat for 4-5 minutes until carrots are tender.
Add the noodles, soy sauce, salt, sesame seeds, and sesame oil. Cook for 2-3 minutes over medium heat, then transfer to a strainer to drain excess liquid. Let cool.
Divide the dough into 12 equal pieces and roll each into a thin circle.
Place a spoonful of filling in the center of each wrapper. Fold and seal to form half-moon shaped pies.
Heat 1 tbsp oil in a non-stick pan over medium heat. Place 3 pies in the pan, seam-side up, and cook until the bottoms are golden brown.
Add 3 tbsp water to the pan, cover immediately, and steam for 5-7 minutes until the water evaporates.
Uncover and cook for another minute until the bottoms are crispy.
Repeat the cooking process with the remaining pies in three more batches.
