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
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
Pour in the warm water and use a wooden spoon or spatula to mix the flour and water
Once the dough starts to come together, add 1 tsp of oil and use hands to mix the bits of dough
Knead together for several minutes and if the dough is dry, add a splash of water
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 noodles into small 1/2 inch pieces and drain excess water
Heat a pan and add 1 tbsp canola or other neutral oil
When the oil is hot, add the chives, carrots, and mushrooms and cook over medium high heat for 4-5 minutes until the carrots are tender
Add in the noodles, soy sauce, salt, sesame seeds and 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
After the dough rests, divide it into portions and roll each into thin circles to form wrappers
Place a portion of the 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 until the bottoms are golden
Add 3 tbsp water, cover the pan and steam until the water evaporates and pies are cooked through
Repeat the cooking process with remaining batches of oil and water
