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
Warm the water by microwaving for 30 seconds
Mix dough ingredients together to form a dough, knead well, and let it rest for at least 30 minutes to develop elasticity
Rehydrate vermicelli noodles by soaking in warm water until soft, then drain
Prepare the filling by chopping chives, shredding carrot, slicing shiitake mushrooms (rehydrate if using dried), and combining all filling ingredients in a bowl
Divide the dough into small portions, roll each into a thin circle, add a portion of filling, and seal the edges to form pies
Cook the pies in batches: heat oil in a pan, add pies, pour in water according to the ratio (e.g., 1 tbsp oil and 2 tbsp water for every 1.5 pies), cover, and cook until water evaporates and pies are golden and crispy
