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 chopped chives
- 1 medium shredded carrot
- 1 cup 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 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
If the dough is dry, add a splash of water, then shape it into a ball and place in a bowl
Cover the dough 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 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 filling to a strainer to drain excess liquid and set aside to cool
Assembly and cooking
After the dough rests, divide it into 12 equal portions and roll each into a thin circle to form wrappers
Place a portion of the 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 3 pies, and cook until the bottoms are golden
Add 3 tbsp water, cover the pan, and steam until the water evaporates and pies are cooked through
Repeat the cooking process in batches with the remaining oil and water
