No Yeast Crispy Bottom Veggie Buns '生煎蔬菜饼'
Learn how to make these delicious and simple crispy bottom veggie buns with a no yeast dough. These are my family's favorite as it has a juicy and tasty filling.
Prep Time30 minutes mins
Cook Time20 minutes mins
Dough resting30 minutes mins
Total Time1 hour hr 20 minutes mins
Course: Appetizer, Side Dish, Snack
Cuisine: Asian, Chinese
Keyword: dumplings
Servings: 4 people
Author: woonheng
Dough (makes 10 buns)
- 300 g [~2 1/2 cups] all-purpose (plain) flour see notes below if using cups
- 175 ml [3/4 cup] hot boiling water
- a pinch of salt
Filling and Seasoning
- 1/2 lb [250g] green beans chopped
- 14 oz [397g] firm tofu pressed and mashed
- 1 small carrot finely chopped
- a handful of chopped cilantro
- 3 teaspoons toasted sesame oil
- 1 teaspoon salt adjust accordingly
- 1 teaspoon white pepper
Other
- oil for cooking
- sesame seeds
- a handful of chopped green onions
Dough
To make the bun wrapper, place flour and salt into a large bowl and mix until well combined.
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).
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.
Filling
Meanwhile, place tofu in a nutmilk bag and wring out all the liquid.
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.
Place cooked green beans into a bowl along with the tofu, carrot, and seasoning ingredients.
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.
Assemble
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.
To assemble, take one dough and flatten it with your palm.
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.
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.
Place one filling patty in the middle and pleat to seal.
Dab the smooth side with water and gently press on some sesame seeds. Continue with the rest of the ingredients.
Cook the buns - Potsticker style
To cook the buns, heat a non-stick pan (used 12") with a tablespoon of oil.
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.
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).
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.
Cook the buns in an oven
Alternatively, preheat oven to 375F (195°C) and brush the buns with oil.
Bake the buns for about 20-25 mins or until golden brown, flipping in between.
Serving suggestions
Sauce 1: Serve with chopped green onions and soy sauce.
Sauce 2: Serve with sliced ginger with Chenkiang vinegar
Sauce 3: Serve with chili sauce such as sambal oelek or homemade chili oil
- To measure flour in the cup, I used the spoon and sweep method. Spoon flour into a standard measuring cup, then level the top with a knife without packing the flour, which I had about ~63g in 1/2 cup.
- I highly recommend using a weighing scale to measure the flour and water needed for this recipe.
- All-purpose flour is the same as plain flour. Please note that some all-purpose flour brands have higher protein content which makes the dough a tad chewier.