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 or other neutral oil
- 1/2 tsp salt
Filling
- 100g dry vermicelli noodles (makes 2 cups rehydrated)
- 2 cups (100g) chopped chives
- 1 medium shredded carrot (makes 1 cup)
- 1 cup (150g) sliced shiitake mushrooms
- 1 tbsp canola or other neutral oil
- 1 1/2 tsp salt
- 1 tbsp soy sauce
- 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
Mix dough ingredients together to form a smooth dough. Knead well and let rest for 30 minutes
Rehydrate vermicelli noodles according to package instructions
Combine all filling ingredients in a bowl and mix thoroughly
Divide dough into portions, roll out into circles, add filling, and seal to form pies
Heat 1 tbsp oil in a pan over medium heat. Add 3 pies, pour 3 tbsp water, cover, and cook for 5-7 minutes until water evaporates. Uncover and cook until golden brown. Repeat with remaining batches
