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
- 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 use a wooden spoon or spatula to mix until the dough starts to come together.
Add 1 tsp of oil and use your hands to knead the dough for several minutes, adding a splash of water if it is too dry.
Shape the dough into a ball, place it in a bowl, cover with a damp towel, and let it rest for 30 minutes.
Chop the vermicelli noodles into small 1/2 inch pieces and drain excess water.
Heat a pan and add 1 tbsp canola or other neutral oil.
Add the chives, carrots, and mushrooms, then 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, then mix well and cook for another 2-3 minutes over medium heat.
Transfer the filling to a strainer to drain excess liquid and set aside to cool.
After the dough has rested, roll it out and cut into wrappers.
Fill each wrapper with the cooled filling and seal the edges.
Heat oil in a pan, add the pies in batches, pour in water, cover, and cook until done, repeating for the remaining batches.
