Vegan North Chinese Chive Boxes from Scratch
Ingredients
Dough
- 400 g flour
- 210 ml water
- 1/2 tsp salt
Filling
- 350g Chinese Chives
- 1 carrot
- 100g shiitake mushrooms
- 4 cloves garlic
- 2 tbsp oil
Sauce
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp white pepper
- 1 tsp ginger powder
- 1 tbsp mushroom stir fry sauce
- Salt to taste
Preparation
Add the flour and salt into a big bowl for easy kneading. Pour water little by little, adjusting based on flour quality (some may need 210 ml, others less than 200 ml) to form a kneadable dough. Knead until it does not stick to hands (add more flour if too soft). Cover and let the dough rest for 15 minutes.
Heat up oil in a wok, add garlic and sauté until fragrant. Add carrots and cook until soft, then add mushrooms. Stir in the sauce ingredients (sesame oil, soy sauce, white pepper, ginger powder, mushroom stir fry sauce, and salt to taste) for another 2 minutes. Turn off the heat, add Chinese chives, and mix well. Let the filling cool completely before use.
Take out the dough and knead for a few seconds. Divide the dough into 24 pieces (about 40g each). Roll each piece into a circle about 4.5 inches in diameter. Place the filling in the middle and seal it like folding a dumpling. Place the sealed side down and gently flatten it.
Heat 2 tbsp of oil in a frying pan, place the chive boxes fold side down, and cover. Cook on medium low heat, flipping until both sides are golden brown. Finally, serve hot with chili oil or your favorite sauce.
