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 in 2 cups of flour into a mixing bowl and create a well in the center
Pour in the warm water
Use a wooden spoon or spatula to mix the flour and water
Once the dough starts to come together, add in 1 tsp of oil
Use your hands to mix the bits of dough and knead together for several minutes
If the dough is a bit dry, add a splash of water
Shape the dough into a ball, then place it in a bowl and cover it with a damp towel
Let it rest for 30 minutes
Filling
Chop the noodles into small 1/2 inch pieces and drain excess water
Heat a pan and add in 1 tbsp canola or other neutral oil
When the oil is hot, add in the chives, carrots, and mushrooms
Cook over medium high heat for 4-5 minutes until the carrots are tender
Add in noodles and pour in the soy sauce, salt, sesame seeds and oil
Mix well with a wooden spoon or spatula and cook for another 2-3 minutes over medium heat
Transfer to a strainer to drain excess liquid and set aside to cool
Assembly and cooking
After the dough has rested, divide it into 12 equal portions
Roll each portion into a thin circle to form wrappers
Place a portion of the filling in the center of each wrapper, fold and seal the edges
Heat a pan with 1 tbsp oil for each batch, add the pies, pour in 3 tbsp water, cover and cook until water evaporates
Continue cooking until the pies are golden and crispy
