Recipe:
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.⠀
