Homemade Steamed Crispy-Bottom Veggie Buns: Your New Favorite Savory Snack

Are you searching for a healthy, incredibly delicious snack that the entire family will adore? Look no further than these sensational Steamed Crispy-Bottom Veggie Buns! Imagine a bun that is wonderfully soft and delightfully chewy on top, perfectly contrasted by a golden, irresistibly crispy bottom layer. These savory hand-held treats offer a unique texture combination that will tantalize your taste buds and quickly become a household favorite.

The thought of making homemade dough might seem intimidating, but we promise, this recipe couldn’t be simpler. Seriously, don’t let it scare you off! Our special dough requires just three basic ingredients, and here’s the best part: yeast is not one of them. This means no waiting for hours for the dough to rise! Instead, it’s mixed by hand using very hot water, which works magic to create a dough that’s exceptionally soft, pliable, and incredibly easy to work with. Get ready to embark on a culinary adventure that brings the flavors of authentic Asian-inspired cuisine right into your kitchen with minimal effort and maximum reward.

Let’s Get Started: Crafting the Perfect Dough

Creating the foundation for these delightful veggie buns begins with a simple, yet remarkably effective, no-yeast dough. This method ensures a quick preparation time and yields a wonderfully tender texture, setting the stage for the flavorful filling to come. Here’s what you’ll need for the dough and a step-by-step guide to bring it to life:

Dough Ingredients: Simplicity at Its Best

• Flour – We recommend using unbleached all-purpose flour for the best texture. For those who prioritize quality, opt for organic, non-GMO, and glyphosate-free flour. My personal favorite comes from a domestic company, Sunrise Flour Mill, located in Minnesota, known for its superior quality and ethical practices.
• Hot Boiling Water – This is the secret ingredient that transforms the flour into a soft, pliable dough without the need for yeast. The heat helps to develop the gluten quickly and gelatinize the starches, resulting in a tender bun.
• Salt – A simple pinch of finely ground table salt is all you need to enhance the flavors of the dough.

Step-by-Step Dough Preparation:

1. Combine Dry Ingredients: Place the flour and salt in a large mixing bowl. Whisk them together until they are thoroughly combined. Creating a uniform mixture now ensures even flavor distribution later.
2. Add Hot Water: Make a small well in the center of your flour mixture. Carefully pour the hot boiling water into this well. Be cautious as the steam will be hot.
3. Form Shaggy Dough: Using a sturdy spatula or a wooden spoon (to protect your hands from the heat), begin to fold the flour into the hot water. Continue mixing until a “shaggy” dough forms – this means it will look rough and somewhat crumbly, but all the flour should be hydrated with no apparent dry spots. If you notice any dry flour patches, add cold water one tablespoon at a time, mixing after each addition, until it comes together.
4. Knead for Smoothness: Transfer the shaggy dough onto a clean, lightly floured work surface. Knead the dough vigorously for about 10 to 12 minutes. This crucial step develops the gluten, making the dough smooth, elastic, and easy to handle, which is essential for rolling out thin wrappers.
5. Rest the Dough: Once kneaded to perfection, cover the dough with a damp kitchen towel. Let it rest for a minimum of 30 minutes at room temperature. This resting period allows the gluten to relax, making the dough even more pliable and easier to roll out without it snapping back.

Let’s Talk About the Filling in Your Steamed Crispy-Bottom Veggie Buns…

The filling is where these buns truly shine, offering a burst of savory flavor and satisfying texture. The beauty of this recipe lies in its versatility, allowing you to customize the filling to your taste and dietary needs. The foundation of our recommended filling is creamy mashed potatoes, which brilliantly act as a binder to hold all the delicious contents together as you shape them into a patty. This creates a cohesive filling that’s easy to work with and remains intact during cooking.

However, if you’re looking for alternatives or wish to experiment with different textures and protein sources, you have excellent options. You can easily customize by using mashed chickpeas, which offer a slightly nuttier flavor and a good source of plant-based protein, or firm tofu that has been pressed and mashed. The original creator of this awesome recipe, WoonHeng, uses tofu as the base of her filling, demonstrating its effectiveness. The choice is entirely yours, allowing for endless possibilities to make these veggie buns truly your own!

Essential Filling Ingredients & Their Roles:

• Neutral Oil – For sautéing your vegetables. Excellent options include avocado oil or refined coconut oil due to their high smoke points and mild flavors. While not truly neutral, I’ve successfully used olive oil in this recipe. It’s always advisable to avoid seed oils when cooking at high temperatures, as they can become toxic when heated.
• Fresh Green Beans – Trimmed and chopped, fresh green beans are highly recommended for this recipe. Unlike frozen varieties, they maintain a desirable crispy texture when cooked, adding a pleasant bite to the filling.
• Prepared Mashed Potatoes – This forms the crucial binding agent for your filling. If you don’t have leftover mashed potatoes, refer to the recipe notes for instructions on making a fresh batch. As mentioned, mashed chickpeas or pressed and mashed firm tofu are also fantastic alternatives for a different flavor profile and texture.
• Fresh Carrot – Shredded, carrots add a touch of natural sweetness and vibrant color to the veggie mixture.
• Fresh Cilantro – Chopped cilantro brings a pungent, bright, lemony, and slightly peppery flavor to the filling. While some individuals have a genetic predisposition to dislike cilantro, remember that its flavor becomes much milder and more integrated when cooked within the bun.
• Toasted Sesame Oil – This ingredient is a flavor powerhouse. Toasted sesame oil boasts a strong, nutty aroma that is perfect for enhancing sauces and fillings in Asian cuisine. Regular (non-toasted) sesame oil is significantly milder and won’t provide the same depth of flavor, so it’s not recommended for this specific application.
• Salt – Essential for seasoning the filling and balancing the other flavors. Finely ground table salt works perfectly.
• Ground White Pepper – In Asian cooking, white pepper is valued for its aromatic qualities and a distinct, mild heat. It often imparts a concentrated “bite” that differs from black pepper. Feel free to use a smaller amount if you prefer less heat, or substitute with ground black pepper if white pepper isn’t available.
• Sesame Seeds – These are used for coating the bottom of each bun before sautéing, contributing to that irresistible crispy texture and nutty flavor. Regular white sesame seeds are fine, but for a more visually striking dish, consider mixing in some black sesame seeds.
• Green Onions – Thinly sliced on the diagonal, green onions are the perfect fresh garnish for serving, adding a final touch of color and a mild oniony zest.

While the Dough is Resting, Prepare the Filling for Your Steamed Crispy-Bottom Veggie Buns…

1. Sauté Green Beans: Heat 2 teaspoons of your chosen neutral oil in a non-stick skillet over medium heat. Add the chopped fresh green beans to the hot pan. Sauté for 2 to 3 minutes, stirring occasionally, until the beans turn a darker, vibrant green and begin to soften slightly while still retaining a crisp bite.
2. Combine Filling Ingredients: Transfer the cooked green beans into a large mixing bowl. Add the prepared mashed potatoes (or your chosen alternative like mashed chickpeas or tofu), shredded carrot, chopped fresh cilantro, toasted sesame oil, salt, and ground white pepper.

3. Mix and Divide: Mix all the filling ingredients thoroughly until well combined and uniform. This ensures every bite of your bun is packed with flavor. Once mixed, divide the mixture into 10 equal portions. Using a digital scale can be incredibly helpful here to ensure uniform sizes, which leads to consistent cooking and presentation.
4. Form Patties: Gently form each portion of the filling mixture into a small, patty-like shape. Set these aside, ready to be encased in the tender dough.

Assembling Your Steamed Crispy-Bottom Veggie Buns: The Art of Wrapping

Now that your dough is perfectly rested and your filling is prepped, it’s time for the exciting part: assembly! This step transforms your ingredients into those beautiful, ready-to-cook buns.

1. Portion the Dough: Your dough should now be perfectly rested, soft, and pliable. Lightly dust your work surface with a small amount of flour. Roll the dough out into a long, even log. Divide this log into 10 equal portions. Again, a digital scale is your best friend here to ensure consistent bun sizes. Set these portions aside, keeping them covered if you’re working slowly to prevent them from drying out.
2. Form the Wrapper: Take one portion of dough and gently flatten it with the palm of your hand into a small disc. Hold this wrapper with your non-dominant hand. With your dominant hand, use a small rolling pin. The key technique here is to roll the dough by pushing from the outside edge towards the middle of the wrapper, then twisting and turning your wrapper with your non-dominant hand as you roll. This method helps to create a disc that is approximately 4.5 inches in diameter, with a slightly thicker center. This thicker middle acts as a “safety net” for your filling, making it less likely to tear through the bottom of the bun during handling and cooking.
3. Fill and Seal: Place one of your prepared filling patties into the center of the rolled-out dough disc. Carefully bring the edges of the dough up and around the filling, pleating them together at the top to completely seal the bun. Pinch firmly to ensure a tight seal.
4. Repeat: Continue this process, forming the remaining buns with the rest of your dough and filling ingredients.

For those who benefit from visual guidance when mastering an unfamiliar technique, I highly recommend checking out WoonHeng’s helpful video tutorial. She makes the wrapping process look incredibly easy, and with a bit of practice, you’ll be pleating like a pro!

The Crispy Bottom Finish: Adding Sesame Seeds

This simple step is key to achieving the signature “crispy bottom” texture that makes these buns so special. The sesame seeds toast beautifully, adding an extra layer of flavor and crunch.

1. Moisten the Buns: Dab the smooth, pleated side (the side that will be the bottom) of each bun with a little water. You can use your fingertip or a small pastry brush.
2. Add Sesame Seeds: Gently press the moistened side of each bun onto a plate of sesame seeds. Ensure a generous, even coating of seeds adheres to the bottom. This will create a delightful, crunchy crust when cooked.

Cooking Your Crispy-Bottom Veggie Buns: Potsticker Style or Oven-Baked

There are two fantastic ways to cook these buns, each resulting in a slightly different but equally delicious outcome. The classic “potsticker-style” cooking ensures a perfectly crispy bottom and a steamed top, while oven baking offers a simpler, hands-off approach.

Method 1: Potsticker-Style (Pan-Fried and Steamed)

1. Prepare the Pan: Heat a large non-stick pan over medium-high heat with one tablespoon of neutral oil.
2. Flatten and Arrange: Gently flatten each bun slightly with the palm of your hand before placing them in the hot pan, sesame seed side down. Arrange them in a single layer, ensuring they are slightly apart to prevent sticking. Cook as many as can fit comfortably without overcrowding the pan.
3. Crisp the Bottom: Cook the buns for several minutes until their bottoms turn a beautiful golden brown and become crispy. This is where the magic of the “crispy-bottom” truly comes to life!
4. Steam to Perfection: Once the bottoms are golden, flip the buns. Carefully add about a cup of water to the pan. The water should cover roughly half the height of the buns. Immediately cover the pan with a tight-fitting lid, preferably glass, so you can monitor the steaming process. Reduce the heat to low-medium.
5. Finish Cooking: Allow the buns to cook until all the water has completely evaporated. This steaming process takes approximately 5 to 10 minutes, ensuring the dough cooks through and becomes wonderfully soft and chewy on top. Once the water is gone, remove the lid and let any remaining moisture evaporate briefly, ensuring the bottom remains crisp.

Method 2: Oven Baking (Alternative)

If you prefer a less hands-on approach or are making a large batch, baking these buns in the oven is a great alternative. While it won’t yield quite the same steamed softness on top as the potsticker method, the buns will still be incredibly flavorful with a lovely golden exterior.

1. Preheat Oven: Preheat your oven to 375°F (195°C).
2. Prepare Buns for Baking: Arrange your assembled buns on a baking sheet lined with parchment paper. Brush the tops and sides of each bun lightly with a neutral oil to encourage browning.
3. Bake: Bake the buns for approximately 20 to 25 minutes, or until they are beautifully golden brown. For even cooking and browning, remember to flip them halfway through the baking time.

Serving Your Crispy-Bottom Veggie Buns & Dipping Sauce

These buns are best enjoyed fresh off the pan or out of the oven, while they are still warm and the bottom is at its crispiest. Their savory goodness is satisfying on its own, but a flavorful dipping sauce takes them to another level!

1. Garnish and Serve: Before serving, garnish your beautiful buns with a generous handful of thinly sliced green onions. This adds a fresh, aromatic finish. Serve immediately, perhaps with a simple side of soy sauce for a classic touch.
2. Craft a Spicy Dipping Sauce: For an extra kick and an explosion of flavor, prepare this super delicious (and a bit spicy) dipping sauce:
   • 1 tablespoon soy sauce
   • 2 teaspoons rice vinegar
   • 1 teaspoon honey (or maple syrup for a fully vegan option)
   • 2 teaspoons toasted sesame oil
   • 1 teaspoon gochujang (Korean chili sauce)

   Whisk all these ingredients together until well combined. The sweet, tangy, savory, and spicy notes will perfectly complement your veggie buns.

Print

Steamed Crispy-Bottom Veggie Buns

Adapted from WoonHeng

These homemade veggie buns are wonderfully soft & chewy on top with an incredibly crispy bottom layer. The perfect savory, plant-based hand-held treat for any occasion.

Prep Time 30 minutes

Cook Time 20 minutes

Resting Time 30 minutes

Total Time 1 hour 20 minutes

Servings 10 buns

Author Rosemary Stelmach

Ingredients

For the Dough

• 2 1/2
  cups
  unbleached all-purpose flour
  (300 grams)
• 3/4
  cup
  boiling water
  (175 ml)
• pinch of salt

For the Filling and Finishing

• 2
  teaspoons
  plus 1 tablespoon neutral oil, divided
• 8
  ounces
  fresh green beans, trimmed & chopped
• 1 1/4
  cups
  mashed potatoes – see Recipe Notes
  (10 ounces)
• 1
  small carrot, shredded
• 1/4
  cup
  chopped fresh cilantro
• 3
  teaspoons
  toasted sesame oil
• 1
  teaspoon
  salt
• 1/4
  teaspoon
  ground white pepper
  (or ground black pepper)
• sesame seeds, for coating bun bottoms
• sliced green onions, for serving

Instructions

Prepare the Dough

1. Place the flour and salt in a large bowl; mix until well combined. Make a well in the center and pour in the hot water. Using a spatula, fold in all the flour until a shaggy dough forms with no apparent dry spots of flour. If there is, add cold water, one tablespoon at a time.

2. Transfer the dough onto a clean surface. Knead into a dough for about 10 to 12 minutes until smooth and elastic. Cover with a damp towel and let it rest for 30 minutes.

Prepare the Filling

1. Heat 2 teaspoons neutral oil in a non-stick skillet over medium heat. Add the chopped fresh green beans and sauté for 2 to 3 minutes until the beans turn a darker green and are slightly tender-crisp. Place the cooked green beans into a large bowl along with the mashed potatoes, shredded carrot, chopped cilantro, toasted sesame oil, salt, and ground white pepper.

2. Mix all the filling ingredients until well combined and uniform. Divide the mixture into 10 equal portions and form each portion into a patty-like shape. Set aside.

Assemble the Buns

1. When the dough has rested, lightly dust your work surface with flour and roll the dough out into a log. Divide the log into 10 equal portions. Keep them covered to prevent drying.

2. To form a wrapper, take one portion of dough and flatten it with the palm of your hand. Using a rolling pin, roll the dough from the outside towards the middle, twisting and turning with your non-dominant hand, until it forms a 4.5-inch diameter disc with a slightly thicker center. Place one filling patty in the middle and carefully pleat the dough edges to seal the bun completely. Continue forming the remaining buns.

3. Dab the smooth, pleated side of each bun with water, then gently press it onto sesame seeds to coat the bottom. This creates the crispy sesame crust.

Cook the Buns

1. To cook the buns potsticker-style: Heat a large non-stick pan with a tablespoon of neutral oil over medium-high heat. Gently flatten each bun with the palm of your hand and place them in the pan, sesame side down, slightly apart. Cook until the bottom turns golden brown and crispy. Flip the buns, add about a cup of water (covering not quite half the height of the buns), then cover the pan with a tight-fitting lid. Reduce heat to low-medium and cook until all water has completely evaporated, about 5 to 10 minutes.

2. If you prefer to cook the buns in the oven: Preheat oven to 375°F (195°C). Place buns on a parchment-lined baking sheet and brush with oil. Bake for about 20 to 25 minutes or until golden brown, flipping halfway through.

Serving the Buns

1. Garnish with a handful of sliced green onions. Best when served immediately, while still warm, with some soy sauce on the side. For a super delicious (a bit spicy) dipping sauce, combine 1 tablespoon soy sauce, 2 teaspoons rice vinegar, 1 teaspoon honey, 2 teaspoons toasted sesame oil, and 1 teaspoon gochujang (Korean chili sauce).

Recipe Notes

Don’t have leftover mashed potatoes? No problem! You can easily make a fresh batch:

Peel and cut about a pound of russet or Yukon gold potatoes into 1-inch cubes. Place them in a medium pot and cover with water. Add 1/2 tablespoon of salt. Bring to a boil and cook until the potatoes are easily pierced with a fork (about 15-20 minutes). Drain well and mash thoroughly, incorporating 2 tablespoons of butter (or a dairy-free alternative for vegan buns). Let the mashed potatoes cool completely to room temperature before proceeding with the filling. You might have a little extra, so adjust the quantity as needed for a single batch of veggie buns.

The mashed potatoes are crucial here as a binder to help form the patty fillers and ensure the filling holds together within the bun. Alternatively, for a different flavor and texture, you can substitute the mashed potatoes with mashed chickpeas or firm tofu that has been pressed to remove excess water and then mashed until smooth.

Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.

Looking for more savory snacks? Try these delightful recipes!

If you’ve enjoyed making and tasting these Steamed Crispy-Bottom Veggie Buns, you’re in for a treat with these other savory options from our kitchen. Perfect for appetizers, sides, or satisfying snacks, these recipes are designed to bring deliciousness to your table with ease. Dive in and discover your next favorite!