Crispy Bottom Veggie Buns? – Made With A Simple No Yeast

crispy bottom veggie buns made with a simple no yeast display image  c3340848
crispy bottom veggie buns made with a simple no yeast display image c3340848

Crispy bottom Veggie Buns? – made with a simple no yeast dough & filled with crunchy green beans? by @woon.heng
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Follow @vegantastybowls for Daily vegan recipes ?
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Recipe (makes 10 buns)⁣
?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 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 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 (baked/pan-fried), see comments section??…⁣ ?Note: To measure flour in the cup, I used the spoon & sweep method. Spoon flour into a standard measuring cup, then level the top with a knife without packing the flour, which I had about ~63g in 1/2 cup. [full recipe on her blog woonheng.com, courtesy of @woon.heng]

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