Savory on the inside and crispy on the outside! Zucchini Pocket Pie

By WoonHeng · 45 min

Ingredients

Instructions

1. Soak the dried wood ear mushrooms in water until fully soft, then slice them into thin shreds.
2. Salt the shredded zucchini with 1 teaspoon of salt and the shredded carrot with ½ teaspoon of salt, and let them sit for at least 15 minutes.
3. If using, soak the mung bean vermicelli in hot water until soft, then drain and snip it into small chunks.
4. Squeeze the moisture out of the zucchini in a nut milk bag, then do the same with the carrot.
5. Combine the zucchini, carrot, mushrooms, vermicelli and chopped scallions in a bowl.
6. Season with the vegan oyster sauce, mushroom seasoning, white pepper and sesame oil, then taste and add salt if needed (the creator added an extra ½ teaspoon). Mix well with chopsticks.
7. Lay a slightly thawed scallion pancake on the counter, keeping it between its two wraps. Roll it into a circle about 10 to 12 inches across.
8. Remove the top wrap, place a mound of filling on one half of the pancake, then fold the bottom wrap over to meet the top.
9. Pinch the edges closed and pleat with a fork or fingers to seal fully, then flatten the pocket slightly.
10. To bake: preheat the oven to 400°F (200°C), place the pockets on a greased pan, brush the tops with oil and bake 15-20 minutes. Flip and bake another 8-10 minutes until golden brown, watching the last 5-10 minutes closely.
11. To pan-fry: heat a non-stick pan over medium heat with a drizzle of oil, cook the pocket about 10-12 minutes until golden, flip, then press the pocket onto the pan rim to cook the edges until the dough is fully cooked through.
12. To air-fry: preheat the air fryer to 390°F for 3 minutes, grease the basket, add the pockets, brush with oil and air-fry about 10 minutes until golden brown, turning once or twice.

Summarized from WoonHeng's video. Watch it for the details.

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ScallionCarrotMushroomZucchiniVermicelliBlack fungus