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 to taste
- 1-2 tbsp soy sauce, or 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 flour to a mixing bowl
Create a well in the center and pour in warm water
Mix flour and water with a wooden spoon until dough starts to come together
Add 1 tsp oil and knead for several minutes, adding a splash of water if dry
Shape into a ball, cover with a damp towel, and rest for 30 minutes
Filling
Chop rehydrated vermicelli into 1/2 inch pieces and drain excess water
Heat 1 tbsp oil in a pan over medium-high heat
Add chives, carrots, and mushrooms; cook for 4-5 minutes until carrots are tender
Add noodles, soy sauce, salt, sesame seeds, and sesame oil; cook for 2-3 minutes
Transfer to a strainer to drain excess liquid and set aside to cool
Assembly
Divide rested dough into 12 equal pieces and roll each into a 3-4 inch circle
Place 1.5-2 tablespoons of filling in the center of each wrapper
Fold in half and crimp edges to seal
Cooking
Heat 1 tbsp oil in a non-stick skillet over medium-high heat
Place 3 pies in the skillet and cook for 2-3 minutes until golden brown
Add 3 tbsp water, cover immediately, and steam for 4-5 minutes
Uncover and cook for 1 minute to crisp the bottoms
Repeat with remaining batches, using 1 tbsp oil and 3 tbsp water per batch
