No Yeast Crispy Bottom Veggie Buns '生煎蔬菜饼'

Step 1

To make the bun wrapper, place flour and salt into a large bowl and mix until well combined.

Step 2

Make a well in the middle and pour in the hot water. Using a spatula, fold in all the flour until a shaggy dough forms with no dry spots of flour in the bowl (if there is, add cold water, 1 tablespoon at a time).

Step 3

Transfer the dough onto a cleaned surface and knead into a dough, about 10-12 minutes. Cover with a damp towel and let it rest for 30 mins.

Step 4

Meanwhile, place tofu in a nutmilk bag and wring out all the liquid.

Step 5

In a heated non-stick pan with 2 teaspoons of oil, sauté chopped green beans for about 2 minutes or until green beans turn to a darker green.

Step 6

Place cooked green beans into a bowl along with the tofu, carrot, and seasoning ingredients.

Step 7

Mix all ingredients until well combined and divide the mixture into 10 portions. Using your both of your palms, form it into a patty-like shape.

Step 8

When the dough is ready, dust flour on the surface and roll the dough out into a log, and then divide into 10 equal portions.

Step 9

To assemble, take one dough and flatten it with your palm.

Step 10

Hold the wrapper with your non-dominant hand and a roller with your dominant hand. Roll the dough by pushing from the outside towards the middle of the wrapper.

Step 11

Twist and turn your wrapper while doing this (with your non-dominant hand). Roll it into a 4.5 inches diameter disc. With this rolling method, the middle of the wrapper is thicker which creates a good safety net for the filling.

Step 12

Place one filling patty in the middle and pleat to seal.

Step 13

Dab the smooth side with water and gently press on some sesame seeds. Continue with the rest of the ingredients.

Step 14

To cook the buns, heat a non-stick pan (used 12") with a tablespoon of oil.

Step 15

Gently flatten each bun with your palms and place them in the pan, sesame side down, slightly apart. Fit as many as you can in one layer.

Step 16

Cook until the bottom turns golden brown, then flip the buns and add 1 to 1.5 cups [250g-375g] of water (be sure the water covers > than ⅓th of the bun's height).

Step 17

Cover the pan with a lid, preferably glass and turn heat to low-medium. Cook until all water has completely evaporated, about 5 to 10 minutes.

Step 18

Alternatively, preheat oven to 375F (195°C) and brush the buns with oil.

Step 19

Bake the buns for about 20-25 mins or until golden brown, flipping in between.

Step 20

Sauce 1: Serve with chopped green onions and soy sauce.

Step 21

Sauce 2: Serve with sliced ginger with Chenkiang vinegar

Step 22

Sauce 3: Serve with chili sauce such as sambal oelek or homemade chili oil