Crispy Bottom Veggie Buns with Green Beans
Ingredients
Dough
- 300g all-purpose flour
- 175ml hot boiling water
- pinch of salt
Filling
- 1/2lb (250g) green beans
- 16oz firm tofu
- 1 small carrot
- a handful cilantro
- 2 teaspoons toasted sesame oil
- 1 teaspoon salt
- a few shakes white pepper
For cooking
- 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, 1 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
Place tofu in a cheesecloth bag and wring out all the liquid
Sauté green beans with 1 teaspoon oil in a pan for 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
Dust flour on the surface
Roll the dough into a log and divide into 10 equal balls
Take one dough ball, flatten it with your palm, and roll into a 4.5-inch diameter wrapper, 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
Heat oil in a skillet over medium heat
Place the buns in the skillet, smooth side down, and cook until the bottoms are golden brown, about 2-3 minutes
Add 1/4 cup water to the skillet, cover immediately, and reduce heat to medium-low
Steam for 5-8 minutes, or until the water has evaporated and the buns are cooked through
Uncover and cook for another minute to crisp the bottom
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
