Chinese Chive Pies

Chinese Chive Pies

Ingredients:

For the Dough:

• ¾ cup + 1 tbsp warm water
• 2 cups all-purpose flour, plus more for dusting
• 1 tsp canola oil or other neutral oil
• ½ tsp salt

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 ½ tsp salt, or more to taste
• 1-2 tbsp soy sauce, or more to taste
• 1 tbsp sesame seeds
• ½ tbsp sesame oil

For Cooking:

• 12 tbsp water, divided into 4 batches of 3 tbsp each
• 4 tbsp oil, divided into 4 batches of 1 tbsp each

Instructions:

For the Dough:

1. In a mixing bowl, add 2 cups of flour. Create a well in the center and pour in the warm water.
2. Use a wooden spoon or spatula to mix the flour and water until it starts to come together. Add 1 tsp of oil and continue mixing.
3. Knead the dough for several minutes until it forms a smooth ball. If the dough is too dry, add a splash of water.
4. Shape the dough into a ball, place it in a bowl, and cover it with a damp towel. Let it rest for 30 minutes.

For the Filling:

1. Chop the vermicelli noodles into small ½ inch pieces. Drain any excess water and set aside.
2. Heat a pan and add 1 tbsp of canola oil. When hot, add the chopped chives, shredded carrot, and sliced shiitake mushrooms. Cook over medium-high heat for 4-5 minutes until the carrots are tender.
3. Add the chopped noodles to the pan. Pour in soy sauce, salt, sesame seeds, and sesame oil. Mix well and cook for another 2-3 minutes over medium heat.
4. Transfer the filling to a strainer to drain excess liquid from the vegetables. Set aside to cool while you prepare the wrappers.

Assembly:

1. Divide the rested dough into 12 equal-sized portions. Roll each portion into a ball.
2. On a lightly floured surface, roll out each ball of dough into a thin circle, about 4 inches in diameter.
3. Place a spoonful of the cooled filling in the center of each dough circle.
4. Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal.

Cooking:

1. Heat 1 tbsp of oil in a pan over medium heat. Place 3 pies in the pan and cook for 2-3 minutes until the bottom is golden brown.
2. Add 3 tbsp of water to the pan and cover with a lid. Cook for another 3-4 minutes to steam the pies.
3. Remove the lid and cook for an additional 2-3 minutes until the water has evaporated and the bottom is crispy.
4. Repeat the process with the remaining pies, adding oil and water as needed.
5. Serve the Chinese Chive Pies hot with your favorite dipping sauce.

Enjoy these delicious and savory Chinese Chive Pies!

Ingredients

Makes 12 pies,
For the Dough,
¾ cup + 1 tbsp warm water,
2 cups all-purpose flour, plus more or dusting.
1 tsp canola oil or other neutral oil,
½ tsp salt,

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 ½ tsp salt, or more to taste,
1-2 tbsp soy sauce, or more to taste,
1 tbsp sesame seeds,,
½ tbsp sesame oil,

For Cooking,

12 tbsp water, divided into 4 batches of 3 tbsp each,
4 tbsp oil, divided into 4 batches of 1 tbsp each,

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

Chop the noodles into small ½ 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.