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, 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
Add 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 until the dough starts to come together. Add 1 teaspoon of oil and knead with hands for several minutes. If the dough 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
Rehydrate the 100g dry vermicelli noodles according to package instructions until they make 2 cups
Chop the rehydrated noodles into small 1/2 inch pieces and drain excess water.
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.
Cook over medium-high heat for 4-5 minutes until the carrots are tender.
Add the chopped noodles, soy sauce, salt, sesame seeds, and sesame oil. Mix well with a wooden spoon or spatula and cook for another 2-3 minutes over medium heat.
Transfer the mixture to a strainer to drain excess liquid and set aside to cool.
Assembly
Roll out the rested dough and cut it into 12 wrappers
Fill each wrapper with a portion of the cooled filling and seal the edges to form pies
Cooking
Heat 1 tablespoon of oil in a pan for each batch, add up to 3 pies, pour 3 tablespoons of water over them, cover, and cook until done, repeating for the remaining batches