Description
Crispy Bottom Veggie Buns are delectable treats bursting with flavor and packed with healthy ingredients.
Ingredients
Scale
- 2 cups All-Purpose Flour (Swap with gluten-free flour for a GF option.)
- 1 cup Hot Boiling Water (Ensure it’s hot for the best texture.)
- 1 block Firm Tofu (Mashed chickpeas can be a tasty alternative.)
- 1 cup Green Beans (Can substitute with diced bell peppers or broccoli.)
- 1 medium Carrot (Zucchini or squash are great substitutes if desired.)
- 1/4 cup Cilantro (Parsley works well for a milder flavor.)
- 2 tablespoons Toasted Sesame Oil (Can be replaced with vegetable oil for a lighter taste.)
- to taste Salt & White Pepper (Adjust based on your taste preferences.)
- 2 tablespoons Oil for Cooking (Neutral options like canola or sunflower oil work best.)
- 1 tablespoon Sesame Seeds (Adds extra crunch when garnished.)
- 2 tablespoons Chopped Green Onion (Sprinkle on top for added flavor and color.)
Instructions
- In a mixing bowl, combine all-purpose flour and salt, creating a well in the center. Gradually pour in hot boiling water while stirring with a fork until a shaggy dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
- While the dough rests, drain and crumble the firm tofu into a skillet over medium heat, sautéing it until slightly golden, about 3-5 minutes. Add chopped green beans and grated carrots, cooking until tender, about 4 minutes. Stir in chopped cilantro, toasted sesame oil, salt, and white pepper, mixing well before removing from heat to cool slightly.
- Once the dough has rested, divide it into 10 equal pieces. Flatten each piece into a circle, about 4 inches in diameter. Place a spoonful of the veggie filling in the center, then fold the dough over the filling, pinching edges securely to seal. Repeat for all pieces.
- Heat a non-stick skillet over medium heat and add enough oil to lightly coat the bottom. Place the shaped buns in the skillet, cooking for about 3-4 minutes on each side until golden brown and crispy. Pour in 1/4 cup of water, cover with a lid, and steam for an additional 5-6 minutes until the water is absorbed.
- Remove the buns from the skillet and transfer to a serving platter. Sprinkle with sesame seeds and chopped green onion. Serve warm with soy sauce or your favorite dipping sauce.
Notes
- Adjust the salt and pepper according to your taste.
- Feel free to customize the vegetable filling based on what you have on hand.
- These buns are best served fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Snack
- Method: Pan-frying and steaming
- Cuisine: Asian
Nutrition
- Serving Size: 1 bun
- Calories: 150
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Crispy Bottom Veggie Buns