Crispy Bottom Vegetable Tofu Buns
Ingredients
Dough
- 300g all-purpose flour (or about 2 1/2 cups, spoon and sweep method)
- 175ml hot boiling water
- pinch of salt
Filling
- 1/2lb (250g) green beans, chopped
- 16oz (450g) 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
For assembly and 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 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 liquid
Sauté chopped green beans with 1 teaspoon oil in a pan for 1-2 minutes
In a bowl, combine green beans, tofu, carrot, sesame oil, salt, and white pepper
Mix well and divide into 10 portions, forming patty-like shapes
Dust surface with flour, roll dough into a log, and divide into 10 equal balls
Flatten one dough ball with your palm and roll into a 4.5-inch diameter wrapper, 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 sesame seeds
Cooking
Heat oil in a skillet over medium heat
Place buns smooth side down in the skillet and pan-fry until golden brown
Add 1/4 cup water, cover immediately, and steam for 5-7 minutes 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, yielding about 63g per 1/2 cup
