Vegan Chinese Chive Pies

Create a well in 2 cups of flour in a mixing bowl and pour in the warm water

Mix with a wooden spoon until the dough starts to come together

Add 1 tsp of oil and mix with your hands until the dough forms a ball

Knead for several minutes until smooth, adding a splash of water if too dry

Shape into a ball, place in a bowl, cover with a damp towel, and rest for 30 minutes

Chop the rehydrated vermicelli noodles into 1/2 inch pieces and drain excess water; set aside

Heat a pan over medium-high heat and add 1 tbsp oil

Add the chives, shredded carrot, and sliced shiitake mushrooms; cook for 4-5 minutes until carrots are tender

Add the chopped noodles, soy sauce, salt, sesame seeds, and sesame oil

Mix well and cook for another 2-3 minutes over medium heat

Transfer to a strainer to drain excess liquid, then set aside to cool

Divide the rested dough into 12 equal pieces and roll each into a 3-4 inch circle

Place about 2 tablespoons of filling in the center of each circle

Fold the dough over to form a half-moon and seal the edges tightly

Heat 1 tbsp oil in a non-stick skillet over medium heat

Place 3 pies in the skillet and cook until the bottom is golden brown, about 2-3 minutes

Add 3 tbsp water to the skillet, cover immediately, and steam for 3-4 minutes

Uncover and cook for another minute to crisp the bottom

Repeat with the remaining dough and filling in 3 more batches