Vegan Crispy Bottom Vegetable Buns
Ingredients
Dough
- 300g (about 2 1/2 cups) all-purpose flour
- 175ml (about 3/4 cup) hot boiling water
- pinch of salt
Filling
- 1/2 pound (250g) green beans, chopped
- 16 ounces firm tofu, pressed and mashed
- 1 small carrot, finely chopped
- a handful chopped cilantro
- 2 teaspoons toasted sesame oil
- 1 teaspoon salt
- a few shakes 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, adding cold water one tablespoon at a time if needed
Transfer dough to a clean surface and knead until smooth, about 10 minutes
Cover with a damp towel and let 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 to 2 minutes
Add green beans to a bowl with tofu, carrot, and seasoning ingredients
Mix well, divide into 10 portions, and form each into a patty
Dust surface with flour, roll dough into a log, and divide into 10 equal balls
Take one dough ball, flatten with palm, and roll into a 4.5-inch wrapper, keeping the center thicker
Place one filling patty in the center and pleat to seal
Dab the smooth side with water and press sesame seeds onto it
Heat oil in a skillet over medium heat
Place buns smooth-side down and pan-fry until golden and crispy
Flip and cook until the other side is golden and filling is heated through
Notes
To measure flour by cups, use the spoon and sweep method: spoon flour into a measuring cup and level with a knife without packing, yielding about 63g per 1/2 cup
