Crispy Bottom Veggie Buns
Ingredients
Dough
- 300g all-purpose flour (~2 1/2 cups)
- 175ml hot boiling water (3/4 cup)
- pinch of salt
Filling
- 250g chopped green beans
- 16oz mashed firm tofu
- 1 small finely chopped carrot
- a handful of chopped 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. Use a spatula to fold in all flour until a shaggy dough forms with no dry spots, adding cold water one tablespoon at a time if needed. Transfer to a clean surface and knead until smooth, about 10 minutes. Cover with a damp towel and rest for 30 minutes.
Press tofu in a cheesecloth to remove all liquid. Saute chopped green beans in one teaspoon of oil for 1-2 minutes. Combine green beans, tofu, carrot, cilantro, sesame oil, salt, and white pepper in a bowl. Mix well and divide into 10 portions, shaping each into a patty.
Dust the surface with flour, roll the dough into a log, and divide into 10 equal balls.
Flatten one dough ball with your palm and roll into a 4.5-inch diameter wrapper, keeping the middle thicker. Place one filling patty in the center, pleat the edges to seal. Dab the smooth side with water and gently press in sesame seeds.
Cook the buns by pan-frying or baking until golden and crispy.
Tips
To measure flour in cups, use the spoon and sweep method: spoon flour into a standard measuring cup and level the top with a knife without packing.
