These crispy bottom veggie buns are absolutely tasty and, what’s better, they don’t require yeast. They are crispy on the outside and juicy on the inside.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup warm water
- 1/2 tsp active dry yeast
- 1 tbsp sugar
- 1/4 tsp salt
- 1 tbsp vegetable oil
- 1/2 cup chopped mixed vegetables (carrots, cabbage, mushroom, etc.)
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
- Vegetable oil for frying
Directions:
- In a large bowl, mix together flour, sugar, salt, and active dry yeast. Add warm water and vegetable oil to form a dough. Knead the dough for about 5-10 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
- In a separate bowl, mix together chopped vegetables, soy sauce, sesame oil, rice vinegar, salt, and black pepper.
- Roll the dough into a long cylinder and cut it into 8 equal pieces. Roll each piece into a small ball and flatten it with a rolling pin. Place a spoonful of vegetable mixture in the center of the flattened dough.
- Fold the edges of the dough over the vegetable filling and pinch them together to seal. Repeat with the remaining dough and filling.
- Heat vegetable oil in a large skillet over medium heat. Once the oil is hot, add the buns to the skillet and cook for 2-3 minutes until the bottoms are crispy and golden brown.
- Add a splash of water to the skillet and cover with a lid to steam the buns for 3-4 minutes until the filling is cooked through.
Nutrition facts (per serving, recipe makes 8 servings):
- Calories: 136
- Total fat: 4.5g
- Saturated fat: 0.6g
- Cholesterol: 0mg
- Sodium: 155mg
- Total Carbohydrates: 21.4g
- Dietary Fiber: 1.4g
- Sugars: 1.5g
- Protein: 2.8g
