Crispy Bottom Veggie Buns

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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.


    • 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.

  1. 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!

  2. 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?

  3. 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?

    • 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 🙂

  4. 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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