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Chinese Chive Pies ! . by . • • • • • • Recipe: . Makes 12 pies For the Dou…

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🌾😍 Chinese Chive Pies !
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📷 by @thefoodietakesflight
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@vegan_veganlife
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Recipe:
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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.

Repeat for the rest of the wrappers.
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