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
- 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 in the bowl (if it does, add cold water, 1 tablespoon at a time). Transfer dough to a cleaned surface and knead until a smooth dough forms, 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. Saute chopped green beans with 1 teaspoon oil in a pan for about 1-2 minutes. Add green beans into a bowl along with tofu, carrot and seasoning ingredients. Mix well and divide the mixture into 10 portions and form it into a patty-like shape.
When ready, dust flour on the surface, roll dough into a log and divide into 10 equal balls.
To assemble, take one dough, flatten it with your palm and roll into a wrapper, about 4.5 inches diameter by keeping the middle part thicker. Place one filling patty in the middle and pleat to seal. Dab the smooth side with water then gently press in some sesame seeds.
Heat oil in a pan over medium heat. Place the buns sesame seed side down and fry until the bottom is crispy. Add a little water, cover, and steam until cooked through. Uncover and cook until the bottom is crispy again.
Tips
To measure flour in cups, use the spoon and sweep method: spoon flour into a standard measuring cup, then level the top with a knife without packing the flour.
