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 (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 into a mixing bowl and create a well in the center. Pour in the warm water and mix with a wooden spoon or spatula. Once the dough starts to come together, add 1 tsp of oil and knead with hands for several minutes. If dry, add a splash of water. Shape into a ball, cover with a damp towel, and let rest for 30 minutes.
Chop the rehydrated vermicelli noodles into small 1/2 inch pieces and drain excess water.
Heat a pan and 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 the chopped noodles, soy sauce, salt, sesame seeds, and sesame oil. Mix well and cook for another 2-3 minutes. Transfer to a strainer to drain excess liquid and set aside to cool.
After the dough has rested, divide it into 12 portions and roll each into thin wrappers.
Place a portion of the cooled filling in the center of each wrapper, fold and seal the edges to form pies.
Heat 1 tbsp oil in a pan over medium heat. Add a batch of pies and cook for a few minutes until golden. Add 3 tbsp water, cover, and steam until water evaporates and pies are cooked through, about 5-7 minutes. Repeat with remaining batches.
