CHINESE CHIVE PIES ?⁠

chinese chive pies display image  861d00ba
chinese chive pies display image 861d00ba

CHINESE CHIVE PIES ?⁠
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? Follow us @cleanzejuice for daily vegan recipes!??⁠
? Recipe by @thefoodietakesflight ⁠
? Makes 12 pies⁠
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INGREDIENTS:⁠
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For 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
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For Filling:⁠
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» 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
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For Cooking:⁠
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» 12 tbsp water, divided into 4 batches of 3 tbsp each⁠
» 4 tbsp oil, divided into 4 batches of 1 tbsp each⁠
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DIRECTIONS:⁠
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For Dough:⁠
① 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.⁠
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② 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.⁠
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③ 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.⁠
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For Filling:⁠
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① Chop the noodles into small ½ inch pieces. Drain excess water and set aside.⁠
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② 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.⁠
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③ 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.⁠
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④ Transfer to a strainer to drain excess liquid from the vegetables then set aside to cool while you prepare the wrappers.

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