Crispy Bottom Vegan Veggie Buns
Ingredients
Dough
- 300g all-purpose flour
- 175ml hot boiling water
- pinch of salt
Filling
- 1/2 lb green beans
- 16 oz firm tofu
- 1 small carrot
- a handful of cilantro
- 2 teaspoons toasted sesame oil
- 1 teaspoon salt
- a few shakes of white pepper
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, pour in hot water, and fold to form a shaggy dough 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.
Wring out all liquid from tofu using a cheesecloth bag.
Sauté chopped green beans with 1 teaspoon oil in a pan for 1-2 minutes.
Combine the sautéed green beans with wrung-out tofu, finely chopped carrot, chopped cilantro, 2 teaspoons toasted sesame oil, 1 teaspoon salt, and a few shakes of white pepper in a bowl, mix well, and divide into 10 portions shaped like patties.
Dust flour on a surface, roll the rested dough into a log, and divide into 10 equal balls.
Flatten each dough ball with your palm, roll into a 4.5-inch diameter wrapper with the center thicker, place one filling patty in the middle, pleat to seal, dab the smooth side with water, and gently press in sesame seeds.
Pan-fry or bake the buns in a skillet with oil over medium heat until the bottom is crispy and the interior is cooked through, adding water if steaming is needed for doneness.
Notes
For measuring flour in cups, use the spoon and sweep method: spoon flour into a measuring cup and level with a knife without packing.
