Oh so delicious! Crispy Bottom Veggie Buns - 简单又好吃的生煎蔬菜饼

By WoonHeng · 60 min

Ingredients

Instructions

1. Put the flour and salt in a large bowl and mix well.
2. Make a well in the centre, pour in the hot water and fold in the flour with a spatula until a shaggy dough forms with no dry flour. If dry spots remain, add cold water 1 tablespoon at a time.
3. Knead the dough on a clean surface for 10–12 minutes, then cover with a damp towel and rest for 30 minutes.
4. Meanwhile, wring all the liquid out of the tofu in a nut milk bag.
5. Heat a non-stick pan with 2 teaspoons of oil and sauté the chopped green beans for about 2 minutes, until they turn darker green.
6. Put the cooked green beans in a bowl with the tofu, carrot, and seasonings, and mix well.
7. Divide the filling into 10 portions and shape each into a patty.
8. Dust the dough with flour, roll it into a log and cut into 10 equal pieces.
9. Flatten one piece with your palm. Holding the wrapper in your non-dominant hand and a rolling pin in your dominant hand, roll from the outside toward the centre, turning the wrapper as you go, to make a 4.5-inch (11 cm) disc with a thicker centre.
10. Place a patty in the centre, pleat the edges to seal, dab the smooth side with water and press sesame seeds onto it. Repeat with the rest.
11. Heat a 12-inch non-stick pan with 1 tablespoon of oil. Gently flatten each bun and place them sesame side down in the pan, slightly apart, in a single layer.
12. Cook until the bottoms are golden brown, then flip the buns and add 250–375 g (1 to 1.5 cups) of water, enough to cover at least one-third of the bun's height.
13. Cover, preferably with a glass lid, and cook on low-medium heat until all the water has evaporated, 5–10 minutes.
14. Alternative oven method: preheat the oven to 375°F (195°C), brush the buns with oil, and bake 20–25 minutes, flipping once, until golden brown.

Summarized from WoonHeng's video. Watch it for the details.

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