Pan fried veggie buns in whole wheat flour

Soft with a crispy bottom, these pan-fried veggie buns in whole wheat flour has no yeast and cooks with minimal oil

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If you love Japanese gyoza or Chinese pot stickers or our very own momos, you are sure to love this dish. Stuffed buns with a crispy golden-brown bottom and yet surprisingly soft to bite are drool worthy. This recipe has got it all…

  • It is crispy yet soft
  • It has Thai inspired filling using loads of veggies and tofu/paneer
  • The flavourful filling is then wrapped in a 100% whole wheat flour
  • The dough does not use yeast
  • The buns cook in 1 tbsp oil and yet surprisingly have a crispy bottom
  • It is absolutely smashing on its own or dipped in an easy peanut sauce.
Pan fried veggie buns in whole wheat flour
Pan fried veggie buns in whole wheat flour

And just like my most other recipes, the filling of this bun is customizable too. You can add finely chopped mushrooms, bean sprouts, cabbage, asparagus, peas or even cheese in it. However, do be careful not to use wet ingredients as a wet filling can tear the dough as well as affect the overall texture of the buns.

Pan fried veggie buns in whole wheat flour
Pan fried veggie buns in whole wheat flour

If you loved this recipe with South East Asian flavours, you will love this one too.

  1. Thunder tea rice
  2. Vegetarian Thukpa (Noodles in a spicy broth)
  3. Fried rice Pad Thai style 
  4. Vegetarian Vietnamese Rice crepes
  5. Chili peanut wontons in lemon coriander soup

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Let me know how this recipe turned out for you by writing to me in the comments below. And if you take a picture, please tag me on my instagram handle @acookwithin to share your creation😊 It would make my day!

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