Crispy Bottom Veggie Buns ★★★★★2 reviews

Crispy bottom Veggie Buns made with a simple no yeast dough & filled with crunchy green beans. Recipe by the amazing Woon Heng.



  • 300g [~2 1/2 cups] all-purpose flour (see notes below if using cups)⁣
  • 175ml [3/4 cup] hot boiling water⁣
  • pinch of salt⁣


  • 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⁣

Other ingredients: oil for cooking, sesame seeds, chopped green onion⁣


To make the dough, mix flour & salt in a large bowl until well combined. Make a well in the middle & 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 flour to a cleaned surface & knead until a smooth dough forms, about 10mins. Cover with a damp towel & rest for 30 mins.⁣

Meanwhile, place tofu in a cheesecloth bag & wring out all the liquid.

Saute chopped green beans with 1 teaspoon oil in a pan for about 1-2 mins.

Add green beans into a bowl along with tofu, carrot & seasoning ingredients. Mix well & divide the mixture into 10 portions & form it into a patty-like shape.⁣

When ready, dust flour on the surface, roll dough into a log & divide into 10 equal balls.⁣

To assemble, take one piece of dough, flatten it with your palm & roll into a wrapper, about 4.5 inches diameter by keeping the middle part thicker.

Place one filling patty in the middle & pleat to seal. Dab the smooth side with water then gently press in some sesame seeds.⁣

Heat oil in a frying pan and fry your buns for 2-3 minutes on each side, or until golden and crispy.

Enjoy with sauces and condiments!

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  • Alyssa ★★★★★
    18 August 2021

    So delicious and pretty easy to make! We dipped them in a mixture of hoisin sauce and soy sauce.

  • Monique ★★★★
    13 December 2020

    Delicious!! I would probably add more flavour next time though :)