Servings: 10 buns
Ingredients
- Dough
- 300 g [~2 ½ cups] all-purpose flour - see notes below if using cups
- 175 ml [¾ cup] hot boiling water
- pinch of salt
- Filling:
- ½ lb 250g green beans, chopped
- 16 oz 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
Instructions
- 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, 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.
- Serve with chopped green onions & soy sauce.
Notes
Find more of WoonHeng’s recipes on @woon.heng.
Tried this recipe?Let us know how it was!
will this work with coconut/almond flour?
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.
So delicious! Swapped some beets and kale for the beans because I didn’t have any.
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!
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?
Made these with celery, carrots, mushrooms and ginger 😋 so fun to make!
I can’t get my tofu to form into patties, any suggestions?
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 🙂
Is the dough recipe missing an ingredient -yeast? How can a dough rise without any leavening?
Not all dough is made with yeast! This recipe is purposefully yeast-free.
With what can I replace cilantro? It’s a little hard to find cilantro these days. Thank u
Do you think these will keep well in the freezer?
We loved it!!! Very easy and tasty!
For sure we will make them several times.
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!