Crispy Bottom Veggie Buns
Ingredients
Dough
- 300g [~2 1/2 cups] all-purpose flour
- 175ml [3/4 cup] hot boiling water
- pinch of salt
Filling
- 1/2 lb (250g) green beans, chopped
- 16 oz firm tofu, pressed and mashed
- 1 small carrot, finely chopped
- 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 boiling water. Using a spatula, fold in all flour until a shaggy dough forms with no dry spots. If dry spots remain, add cold water one tablespoon at a time. Transfer the 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. Sauté chopped green beans with 1 teaspoon oil in a pan for about 1-2 minutes. Add the green beans to a bowl along with the tofu, carrot and seasoning ingredients. Mix well and divide the mixture into 10 portions, forming each into a patty-like shape.
When ready, dust flour on the surface, roll the dough into a log and divide it into 10 equal balls.
To assemble, take one dough ball, flatten it with your palm and roll it 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 and gently press in some sesame seeds.
Cooking
To pan-fry, heat oil in a non-stick skillet over medium heat. Place the buns sesame side down and cook until the bottom is crispy and golden. Add a small amount of water, cover the pan and steam until the buns are cooked through. Alternatively, to bake, preheat oven to 375°F and bake the buns until golden and crispy, about 15-20 minutes.
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.
