Homemade 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 of flour into a mixing bowl and create a well in the center, then pour in the warm water.
Use a wooden spoon or spatula to mix the flour and water until the dough starts to come together, then add 1 teaspoon of oil.
Use your hands to mix and knead the dough for several minutes, and if it is dry, add a splash of water.
Shape the dough into a ball, place it in a bowl, cover with a damp towel, and let it rest for 30 minutes.
Filling
Chop the noodles into small 1/2 inch pieces and drain excess water, then set aside.
Heat a pan and add 1 tablespoon of 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 to a strainer to drain excess liquid from the vegetables and set aside to cool while you prepare the wrappers.
Assembly and cooking
After the dough has rested, divide it into 12 portions and roll each into a thin circle to make wrappers.
Place a portion of the filling in the center of each wrapper, fold and seal the edges to form pies.
For cooking, heat 1 tablespoon of oil in a pan over medium heat, add 3 pies, pour in 3 tablespoons of water, cover, and cook until the water evaporates.
Uncover and cook until the bottoms are crispy, then repeat with the remaining batches using the divided water and oil.
