Crispy Bottom Veggie Buns
Ingredients
Dough
- 300g all-purpose flour
- 175ml hot boiling water
- pinch of salt
Filling
- 1/2 lb green beans, chopped
- 16 oz firm tofu, pressed and mashed
- 1 small carrot, finely chopped
- a handful of cilantro, chopped
- 2 teaspoons toasted sesame oil
- 1 teaspoon salt
- white pepper to taste
Additional items
- 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 of flour. 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 to a bowl along with 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 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 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.
Pan-fry or bake the buns until crispy on 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, yielding about 63g per half cup.
