Crispy Bottom Veggie 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
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 the dough to a clean 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. Sauté chopped green beans with 1 teaspoon oil in a pan for about 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.
When ready, dust flour on the surface, roll the 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 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.
Pan-fry the buns in a skillet with oil over medium heat until the bottom is crispy and the buns are cooked through.
Tips
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.
