Crispy Bottom Veggie Buns
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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