Chinese Chive Pies with Vermicelli
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, then pour in the warm water
Use a wooden spoon or spatula to mix the flour and water until the dough starts to come together, then add 1 tsp of oil and use your hands to mix and knead for several minutes, adding a splash of water if dry
Shape the dough into a ball, place it in a bowl, cover with a damp towel, and let it rest for 30 minutes
Rehydrate the vermicelli noodles in hot water until soft, then chop into small 1/2 inch pieces and drain excess water
Heat a pan and add 1 tbsp canola or other neutral oil, then when hot, add the chives, carrots, and mushrooms and cook over medium-high heat for 4-5 minutes until the carrots are tender
Add the chopped noodles, pour in the soy sauce, salt, sesame seeds, and sesame oil, 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
Divide the rested dough into portions and roll each into thin wrappers or circles
Place 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, cook until bottom is golden, add 3 tbsp water, cover, and steam until water evaporates, then uncover and crisp if needed, repeat for remaining batches
