Crispy Bottom Vegetable Buns
Ingredients
Dough
- 300g [~2 1/2 cups] all-purpose flour
- 175ml [3/4 cup] hot boiling water
- pinch of salt
Filling
- 1/2lb (250g) green beans, chopped
- 16oz firm tofu, pressed & 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 water
Using a spatula, fold in all flour until a shaggy dough forms with no dry spots
If needed, add cold water, 1 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
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 into a bowl along with tofu, carrot, and seasoning ingredients
Mix well and divide the mixture into 10 portions and form into patty-like shapes
Dust flour on the surface, roll dough into a log and divide into 10 equal balls
Take one dough, flatten it with your palm and roll into a wrapper about 4.5 inches 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
Heat oil in a pan over medium heat
Place buns in the pan, seam-side up, and cook until the bottom is crispy and golden brown
Add a small amount of water, cover, and steam until cooked through, about 5-7 minutes
Remove from heat and serve
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 is about 63g per 1/2 cup
