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4.67 from 3 votes
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Crispy Bottom Veggie Buns
4.67 from 3 votes
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Author: WoonHeng | @woon.heng
Servings: 10 buns
Ingredients
- Dough
- 300 g [~2 ½ cups] all-purpose flour see notes below if using cups
- 175 ml [¾ cup] hot boiling water
- pinch of salt
- Filling:
- ½ lb 250g green beans, chopped
- 16 oz 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
Instructions
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 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.
To cook the buns, heat a non-stick pan (used 10") with 3 tsp oil. Slightly flatten each bun with your palms & place them in the pan. Fit as many as you can in one layer. Cook until the bottom turns golden brown, flip & add 1 to 1.5 cups of hot water (be sure water covers > than ⅓ of the bun's height). Cover with a lid, preferably glass & turn heat to low-med. Cook until all water has been absorbed, about 3-5mins. Alternatively, preheat oven to 375F (195°C) & brush a little oil on the side of the buns & bake for about 20-25 mins or until golden brown, flipping in between.
Serve with chopped green onions & soy sauce.
Notes
Find more of WoonHeng’s recipes on @woon.heng.
Tried this recipe?Let us know how it was!
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will this work with coconut/almond flour?
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I am also Peagan so I use cassava flour or buckwheat or fine fine rice flour can find that on amazon. I have not tried this yet, but for other things its worked well and – I have made a good dough this way, I’ve also used potato flour and lentil flour … just an idea.
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So delicious! Swapped some beets and kale for the beans because I didn’t have any.Reply
So good! The dough turned out great and was super elastic, which worked really well for stuffing the buns! To the filling mixture, I subbed broccoli for the green beans and added some minced red onion, scallions, soy sauce, rice wine vinegar, a little water, sriracha, and a little garlic. Turned out great, especially since I don’t have a steamer, which most bun recipes call for. Will be making these again!Reply
Very yummy! I didn’t want to use tofu so i mashed black beans and that worked great to stick it all together:) Any other veggie combination suggestions?
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Made these with celery, carrots, mushrooms and ginger 😋 so fun to make!
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I can’t get my tofu to form into patties, any suggestions?
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I had such a hard time with these. It took me 3 hours to try and make them. My tofu wouldn’t form into patties and I think that’s what my biggest issue. I had a hard time pleating and getting a good deal. Again probably because I was dealing with this crumply mess of a filling. Any suggestions to make it better if I ever decide to try again?
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We’re sorry you’ve been having trouble with this recipe! Try visiting the recipe author’s website where she lists all of her troubleshooting tips! Good luck 🙂
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Is the dough recipe missing an ingredient -yeast? How can a dough rise without any leavening?
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Not all dough is made with yeast! This recipe is purposefully yeast-free.
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With what can I replace cilantro? It’s a little hard to find cilantro these days. Thank u
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Do you think these will keep well in the freezer?
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We loved it!!! Very easy and tasty!
For sure we will make them several times.Reply
Has anyone made these in stainless, rather than non-stick? We don’t any non-stick or cast iron around. I feel like I’d still be able to flip them just fine once the bottom crisped off but curious how it’s worked for other folks!
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