Crispy Bottom Vegan Vegetable Buns
Ingredients
Dough
- 300g all-purpose flour
- 175ml hot boiling water
- pinch of salt
Filling
- 1/2lb (250g) green beans, chopped
- 16oz 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 (add cold water, 1 tablespoon at a time if needed)
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
Add green beans to a bowl along with tofu, carrot, and seasonings
Mix well and divide the mixture into 10 portions, forming 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 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
Heat oil in a skillet over medium heat
Place buns smooth-side down and cook until golden brown, about 2-3 minutes
Add 1/4 cup water, cover immediately, and steam for 5-8 minutes until cooked through
Uncover and cook until water evaporates and the bottoms are crispy again
Notes
For accurate flour measurement by volume, use the spoon and sweep method: spoon flour into a measuring cup and level with a knife without packing, yielding approximately 63g per 1/2 cup
