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
- 2 cups (100g) chopped chives
- 1 medium shredded carrot
- 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
Microwave water for 30 seconds to warm it before using for dough
Mix dough ingredients together, knead until smooth, and let rest for elasticity
Rehydrate vermicelli noodles in water until soft
Chop chives and shred carrot to prepare vegetables
If using dried shiitake mushrooms, rehydrate them; otherwise, slice fresh ones
Combine all filling ingredients and mix well
Divide dough into portions, roll out into circles, fill with mixture, and shape into pies
Heat 1 tbsp oil in a pan, add up to 3 pies, pour in 2 tbsp water, cover, and cook until done; repeat for remaining batches
