Crispy Bottom Veggie Buns
Ingredients
Dough
- 300g all-purpose flour
- 175ml hot boiling water
- pinch of salt
Filling
- 1/2lb green beans
- 16oz firm tofu
- 1 small carrot
- a handful of cilantro
- 2 teaspoons toasted sesame oil
- 1 teaspoon salt
- a few shakes of white pepper
Other
- oil for cooking
- sesame seeds
- chopped green onion
Preparation
Mix flour and salt in a large bowl until well combined. Make a well in the middle and pour in hot water. Using a spatula, fold in all flour until a shaggy dough forms with no dry spots. If needed, add cold water one tablespoon at a time. Transfer dough to a cleaned surface and knead until smooth, about 10 minutes. Cover with a damp towel and rest for 30 minutes.
Meanwhile, place tofu in a cheesecloth bag and wring out all the liquid. Saute chopped green beans with 1 teaspoon oil in a pan for about 1-2 minutes. Add green beans into a bowl along with tofu, carrot and seasoning ingredients. Mix well and divide the mixture into 10 portions and form it into a patty-like shape.
When ready, dust flour on the surface, roll dough into a log and divide into 10 equal balls.
To assemble, take one dough ball, flatten it with your palm and roll into a wrapper about 4.5 inches in diameter, keeping the middle part thicker. Place one filling patty in the middle and pleat to seal. Dab the smooth side with water then gently press in some sesame seeds.
Pan-fry the buns in a skillet with oil over medium heat until the bottom is crispy and golden, about 3-5 minutes per side, or bake in a preheated oven at 180°C for 15-20 minutes until golden
