Crispy Bottom Veggie Buns ★★★★★4 reviews

Ingredients:

Dough:

• 300g [~2 1/2 cups] all-purpose flour (see notes below if using cups)⁣
• 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 tsp toasted sesame oil, 1 tsp salt, a few shakes of white pepper⁣

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

⁣Method:

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!