Chinese Chive Pies
Ingredients
- 3/4 cup + 1 tbsp warm water
- 2 cups all-purpose flour, plus more or dusting
- 1 tsp canola oil or other neutral oil
- 1/2 tsp salt
Preparation
For the Dough: Add in 2 cups of flour into a mixing bowl. Create a well in the center of the bowl and 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. 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. Cover it with a damp towel and let it rest for 30 minutes
For the 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
Chop the noodles into small 1/2 inch pieces. Drain excess water and set aside
Heat a pan. 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. 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 from the vegetables then set aside to cool while you prepare the wrappers
Repeat for the rest of the wrappers