Vegan Chinese Chive Pies
Ingredients
Dough
- 3/4 cup + 1 tablespoon warm water
- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon canola oil or other neutral oil
- 1/2 teaspoon salt
Filling
- 100g dry vermicelli noodles
- 2 cups chopped chives
- 1 medium shredded carrot
- 1 cup sliced shiitake mushrooms
- 1 tablespoon canola oil or other neutral oil
- 1 1/2 teaspoons salt, or more to taste
- 1-2 tablespoons soy sauce, or more to taste
- 1 tablespoon sesame seeds
- 1/2 tablespoon sesame oil
Cooking
- 12 tablespoons water, divided into 4 batches of 3 tablespoons each
- 4 tablespoons oil, divided into 4 batches of 1 tablespoon each
Preparation
Dough
Add 2 cups of flour to a mixing bowl and create a well in the center.
Pour in the warm water and mix with a wooden spoon or spatula until the dough starts to come together.
Add 1 teaspoon of oil and knead with hands for several minutes, adding a splash of water if dry.
Shape the dough into a ball, 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 tablespoon of canola oil 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 the noodles, soy sauce, salt, sesame seeds, and sesame oil, mix well, and cook for another 2-3 minutes over medium heat.
Transfer the mixture to a strainer to drain excess liquid and set aside to cool.
Assembly
After the dough has rested, divide it into 12 equal pieces and roll each into a thin circle.
Place a portion of the filling in the center of each dough circle and fold the edges to seal, forming pies.
Cooking
Heat 1 tablespoon of oil in a pan over medium heat.
Add 3 pies to the pan, pour in 3 tablespoons of water, cover, and cook until the water evaporates and the pies are golden brown.
Repeat the process with the remaining pies in batches.
