Crispy Bottom Veggie Buns
Ingredients
Dough
- 300g all-purpose flour
- 175ml hot boiling water
- pinch of salt
Filling
- 250g green beans, chopped
- 16oz firm tofu, pressed and mashed
- 1 small carrot, finely chopped
- handful of chopped cilantro
- 2 teaspoons toasted sesame oil
- 1 teaspoon salt
- few shakes of white pepper
Additional
- 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, then use a spatula to fold in all flour until a shaggy dough forms with no dry spots
Transfer the dough to a clean surface and knead until smooth, about 10 minutes, then cover with a damp towel and rest for 30 minutes
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 sautéed green beans to a bowl along with the pressed tofu, carrot, and seasoning ingredients, mix well and divide the mixture into 10 portions, forming each into a patty-like shape
Dust flour on the surface, roll the 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 with the middle part thicker, place one filling patty in the middle, pleat to seal, dab the smooth side with water and gently press in some sesame seeds
Heat oil in a skillet over medium heat, place the buns seam-side up and fry until the bottom is crispy, add a little water, cover and steam until cooked through
Notes
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, which gives about 63g per half cup
