More than Veggies

savoury chinese pies

Makes about fifteen 7-cm pies

METHOD

DOUGH

Combine the flours in a large bowl. Adding water a third

at a time, mix and knead using your hand to form a dough.

Scrape down the sides and mix well, until there is no more

flour or residue sticking to the bowl’s sides or your fingers.

If the dough is unable to come together and you still see

flour after mixing, add more water a little at a time. If the

dough is too soft and sticky, add more flour.

Cover the bowl with a lid or cling film and let sit for at least

4–6 hours. The dough should feel soft yet retain some

springiness. That’s the most ideal texture.

FILLING

Squeeze the tofu gently with a cheesecloth to remove

excess water. In a frying pan, heat oil over medium heat.

Sauté the tofu until lightly browned. Mix in ginger and all

the seasoning ingredients. Set aside to let cool. The tofu

mixture should be much saltier than what you prefer.

In a food processor, blend the celery. Squeeze gently with

a cheesecloth to remove excess water before and mixing

together with the tofu.

In a food processor, blend carrot, shiitake mushrooms

and drained bean noodles together. Mix together with tofu

mixture. You will get a moist filling that binds slightly when

pressed together. Set aside while preparing the wrappers.

DIPPING SAUCE

Mix vinegar and sesame seeds together and serve in

condiment dishes.

INGREDIENTS

DOUGH

450 g bread or all-

purpose flour

50 g wholewheat flour

250 ml (1 cup) water,

or as needed

5 Tbsp oil for frying, or

as needed

FILLING

250 g firm tofu, about

2–3 blocks, finely

chopped

2 Tbsp oil

5-cm knob ginger,

peeled and minced

2 stalks celery, chopped

carrot, chopped

6–7 dried shiitake

mushrooms

15 g dried bean noodles

(

tung hoon

), soaked

SEASONING

2 Tbsp sesame oil

1 Tbsp light soy sauce

2 tsp dark soy sauce

1 Tbsp premium soy

sauce

Sea salt and ground

white pepper, to taste

DIPPING SAUCE

5 Tbsp Chinese black

vinegar

1 Tbsp sesame seeds