Savory 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 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 or other neutral oil
- 1 1/2 tsp salt
- 1 tbsp soy sauce
- 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
Rehydrate vermicelli noodles in hot water until soft, then drain
In a bowl, mix flour, salt, oil, and warm water to form a dough. Knead until smooth and let rest for 30 minutes
Chop chives, shred carrot, and slice mushrooms if not already done. In a pan, heat 1 tbsp oil, add vegetables, noodles, salt, soy sauce, sesame seeds, and sesame oil, and stir-fry until well combined
Divide the dough into 12 equal portions and roll each into a thin circle. Place a portion of filling in the center of each circle, fold and seal the edges to form pies
Heat 1 tbsp oil in a pan over medium heat. Add 3 pies and cook until the bottom is golden brown. Add 3 tbsp water, cover, and steam until the water evaporates. Uncover and crisp the bottom again. Repeat with remaining pies in batches
