Crispy Bottom Veggie Buns


clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon
Crispy Bottom Veggie Buns

Crispy Bottom Veggie Buns



Dough ⁣

  • 300g [~2 ½ cups] all-purpose flour (see notes below if using cups)⁣
  • 175ml [¾ cup] hot boiling water⁣
  • pinch of salt⁣


  • ½lb (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⁣


  1. 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.⁣
  2. 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.⁣
  3. When ready, dust flour on the surface, roll dough into a log & divide into 10 equal balls.⁣
  4. 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.⁣
  5. 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. 
  6. Serve with chopped green onions & soy sauce.


Find more of WoonHeng’s recipes on @woon.heng.



Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe of the Day.

Get the latest vegan recipes sent directly to your inbox.

No spam ever. Unsubscribe anytime.

Latest Articles

Culture Tuesday: An Exploration of Kenyan Cuisine

Culture Tuesday is a new weekly column in which Best...

Culture Tuesday: One Dish. Three Regional Recipes. (Indian Cuisine)

Culture Tuesday is a new weekly column in which Best...

Culture Tuesday: An Exploration of Jamaican Cuisine

Culture Tuesday is a new weekly column in which Best...

Click here to view all of our latest recipes and articles.