These Crispy Bottom Pan-Fried Vegetable Buns are the perfect combination of crunch and tenderness, offering a satisfying bite that’s both savory and comforting.
With a golden, crispy bottom and a soft, chewy interior filled with a flavorful blend of mushrooms, carrots, and vermicelli, these buns are a breeze to make without any yeast.
Ready in under an hour, they’re a delicious homemade treat that’s sure to impress at any meal!
For the Dough:
- All-purpose Flour – The base of the dough, providing structure.
- Salt – Enhances the flavor of the dough.
- Boiling Water – Softens and stretches the dough through a process called flour scalding.
- Sesame Seeds – Adds a crunchy texture and flavor to the exterior of the bun.
For the Vegetable Filling:
- Rice Vermicelli – Adds a light and chewy texture to the filling.
- Vegetable Oil – Used for sautéing the vegetables.
- Brown Mushrooms – Adds a savory, earthy flavor.
- Carrots – Grated to bring sweetness and crunch.
- Green Onions – Adds a mild onion flavor.
- Garlic – For aromatic depth.
- Soy Sauce – Brings savory umami flavor.
- Sesame Oil – Adds a nutty and fragrant essence.
- White Pepper – Adds a mild heat and depth of flavor.
- Vegetable Stock Powder – Optional, for added savory taste.
- Salt – For seasoning.
- Cornstarch – To thicken the filling if needed.
For Pan-Frying:
- Vegetable Oil – For frying the buns and creating a crispy golden exterior.
- Water – To steam the buns as they cook, helping to soften the dough while maintaining the crispy bottom.
For the Dipping Sauce:
- Black Vinegar – A tangy and slightly sweet vinegar to complement the buns.
- Soy Sauce – Adds saltiness and depth.
- Sesame Oil – For a nutty flavor.
- Green Onions – For freshness and a mild onion flavor.
Crispy Bottom Pan-Fried Vegetable Buns (No Yeast)
Craving something crispy, savory, and irresistibly flavorful? These Crispy Bottom Pan-Fried Vegetable Buns are the perfect bite! With a golden, crunchy crust and a tender, veggie-packed filling, these easy-to-make buns come together without the hassle of yeast.
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Servings: 10 buns
Notes
Ingredients:
For the dough:- 300g all-purpose flour (approx. 2 + ⅓ cups)
- 6g salt (1 tsp)
- 160g hot boiling water (⅔ cup)
- ¼ cup sesame seeds (black or white)
- 1 cup rice vermicelli
- 1 tbsp vegetable oil
- 2 cups brown mushrooms, finely chopped
- 1 cup carrots, grated
- 2 tbsp green onions, finely chopped
- 1 tbsp garlic, minced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- ½ tbsp white pepper
- ½ tbsp vegetable stock powder (optional)
- 1 tsp salt
- 1 tsp cornstarch (if needed)
- 1 tbsp vegetable oil
- ½ cup water
- 2 tbsp black vinegar
- ½ tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp green onions, finely chopped
Instructions:
- Prepare the Dough:
- In a large bowl, whisk the flour and salt together.
- Gradually pour in the boiling water, mixing with a spatula until no dry flour remains.
- Let the dough rest, covered, for 10 minutes.
- Knead the Dough:
- Transfer the dough onto a lightly oiled surface.
- Knead for 5-10 minutes until smooth and non-sticky. The dough should bounce back when pressed.
- Once kneaded, cover the dough and let it rest for 20 minutes.
- Make the Filling:
- Soak the rice vermicelli in hot water for 1 minute, or in cold water for 2-3 minutes, until softened. Drain and finely chop.
- Heat vegetable oil in a skillet or wok over medium-high heat.
- Add mushrooms, carrots, green onions, garlic, soy sauce, sesame oil, white pepper, vegetable stock powder (optional), and salt. Stir for 2 minutes.
- Add the vermicelli. If the mixture is watery, stir in the cornstarch to thicken it.
- Let the filling cool for about 15-20 minutes.
- Shape the Buns:
- Divide the dough into 10 equal pieces.
- Roll each piece into a ball, then flatten it into a 4-inch circle.
- Place 1 tablespoon of filling in the center, then fold the dough around the filling, pleating the edges to seal it.
- Add Sesame Seeds:
- Pour sesame seeds onto a shallow dish.
- Lightly wet the top of each bun and gently press it into the sesame seeds to ensure they stick.
- Place each bun on a tray, covered with a tea towel.
- Pan-Fry the Buns:
- Heat oil in a non-stick skillet over medium-high heat.
- Place a batch of buns (5 at a time), sesame side up, and cook for 1 minute until golden brown.
- Flip the buns, then add ½ cup of water.
- Cover and cook for 5-6 minutes until the water evaporates and the buns are cooked through.
- Uncover and cook for an additional minute to crisp up the sesame side.
- Make the Dipping Sauce:
- Mix black vinegar, soy sauce, sesame oil, and green onions in a small bowl. Stir well.
- Serve:
- Serve the buns hot with the vinegar dipping sauce on the side.
Notes:
- The dough should be well-kneaded for a smooth, elastic texture. Test by pressing it with your finger; it should bounce back.
- Customize the filling with your favorite vegetables or protein. Make sure the filling isn't too runny to avoid soggy buns.
- Prep time: 30 minutes (+ 30 minutes resting time)
- Cook time: 8 minutes
- Cuisine: Chinese
- Category: Dim Sum
Nutrition
Calories: 205 kcal | Total Fat: 6.3g | Saturated Fat: 1.3g | Cholesterol: 0mg | Sodium: 535.9mg
Total Carbohydrate: 32.4g | Fiber: 5g | Sugars: 1.1g | Protein: 4.9g
Vitamin A: 109.3 µg | Vitamin C: 1.3mg | Calcium: 60mg | Iron: 2mg
- My dough feels too dry and hard to knead. What should I do?
If your dough is too dry, gradually add small amounts of hot water until it becomes soft and pliable. Be sure to knead it for about 5-10 minutes to help activate the gluten and achieve a smooth texture. - How can I make sure the buns stay sealed and the filling doesn’t leak out?
To prevent the filling from leaking, ensure that the dough edges are tightly pleated and sealed. Also, make sure your filling is not too watery; cook it until it’s thick and dry before using. - Can I freeze these buns before cooking?
Yes! Once shaped, freeze the buns on a baking tray, then transfer them to a freezer bag once they’re firm. When ready to cook, pan-fry them straight from frozen. Just keep in mind that they may need a couple of extra minutes to cook. - How do I avoid the buns sticking to the pan while frying?
Use a non-stick pan and make sure it’s well-heated with a bit of oil before placing the buns in. You can also add a touch of water during the frying process to create steam and prevent sticking. - How can I speed up the resting time for the dough?
If you’re short on time, you can reduce the resting time of the dough. Simply let it rest for about 10-15 minutes instead of 20, which should still yield good results. If you can, the longer resting time does improve texture, but it’s not essential for success.
