Vegan Chinese Chive Vegetable 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 the warm water into the well 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 your hands to mix and knead for several minutes, adding a splash of water if too dry
Shape the dough into a ball, place in a bowl, cover with a damp towel, and let rest for 30 minutes
Filling
Chop the rehydrated vermicelli noodles into small 1/2 inch pieces, drain excess water, and set aside
Heat a pan over medium-high heat and add 1 tbsp canola oil
When the oil is hot, add the chives, shredded carrot, and sliced mushrooms, and cook for 4-5 minutes until the carrots are tender
Add the chopped noodles, soy sauce, salt, sesame seeds, and sesame oil, and mix well
Cook for another 2-3 minutes over medium heat, then transfer to a strainer to drain excess liquid and set aside to cool
Assembly and cooking
Divide the rested dough into 12 equal pieces and roll each into a thin circle about 3-4 inches in diameter
Place about 1-2 tablespoons of filling in the center of each wrapper, fold in half to form a half-moon, and crimp the edges to seal
Heat 1 tbsp oil in a non-stick skillet over medium-high heat and place 3 pies in the skillet without overcrowding
Cook for 2-3 minutes until the bottoms are golden brown, then carefully add 3 tbsp water, cover immediately, and steam for 3-4 minutes
Uncover and cook for another 1-2 minutes until the bottoms are crispy, then transfer to a plate
Repeat with the remaining wrappers and filling, using 1 tbsp oil and 3 tbsp water for each batch of 3 pies
