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, 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 all-purpose flour to a mixing bowl and create a well in the center
Pour in warm water and mix with a wooden spoon until dough starts to come together
Add 1 tsp oil and knead for several minutes, adding a splash of water if dry
Shape into a ball, cover with a damp towel, and rest for 30 minutes
Filling
Chop rehydrated vermicelli noodles into 1/2 inch pieces and drain excess water
Heat 1 tbsp oil in a pan over medium-high heat
Add chives, shredded carrot, and sliced mushrooms; cook for 4-5 minutes until carrots are tender
Add noodles, soy sauce, salt, sesame seeds, and sesame oil; cook for 2-3 minutes more
Transfer to a strainer to drain excess liquid and let cool
Assembly and cooking
Divide rested dough into 12 equal pieces and roll each into a 3-4 inch circle
Place a spoonful of filling in the center of each wrapper and fold to seal
Heat 1 tbsp oil in a skillet over medium-high heat
Place 3 pies in the skillet and cook until bottoms are golden brown, about 2-3 minutes
Pour 3 tbsp water into the skillet, cover, and steam for 3-4 minutes
Uncover and cook until water evaporates and bottoms crisp, about 1 minute
Repeat with remaining batches using 1 tbsp oil and 3 tbsp water per batch
