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
For 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 into a mixing bowl. Create a well in the center 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 1 tsp oil. Use hands to mix and knead for several minutes. If dry, add a splash of water
Shape the dough into a ball, place in a bowl, cover with a damp towel, and let rest for 30 minutes
Chop the noodles into small 1/2 inch pieces. Drain excess water and set aside
Heat a pan. Add 1 tbsp canola oil. When hot, add chives, carrots, and mushrooms. Cook over medium high heat for 4-5 minutes until carrots are tender
Add noodles, soy sauce, salt, sesame seeds, and sesame oil. Mix well and cook for another 2-3 minutes over medium heat
Transfer to a strainer to drain excess liquid and set aside to cool
Assembly and cooking
Divide the rested dough into 12 equal pieces and roll each into a thin circle
Place a portion of filling in the center of each dough circle. Fold and seal the edges to form a half-moon shape
Heat a non-stick skillet over medium heat and add 1 tbsp oil
Place 3 pies in the skillet (seam side up) and cook until the bottoms are golden brown, about 2-3 minutes
Pour in 3 tbsp water, immediately cover, and steam for 3-4 minutes until the wrappers are cooked and the filling is hot
Uncover and cook for another minute to crisp the bottoms
Repeat with the remaining batches using 1 tbsp oil and 3 tbsp water per batch
