1. Prepare the Veggie Filling:
- In a pan, sauté the minced garlic and grated ginger in sesame oil until fragrant.
- Add the mixed vegetables and stir-fry until they are softened but still have some crunch.
- Season with soy sauce, salt, and pepper. Remove from heat and let the mixture cool.
2. Assemble the Veggie Buns:
- Place a small amount of the vegetable filling in the center of each dumpling wrapper.
- Fold the wrapper in half, creating a half-moon shape, and press the edges to seal.
3. Pan-Fry or Bake the Buns:
- Pan-Frying: Heat a thin layer of vegetable oil in a pan over medium-high heat. Place the veggie buns in the pan and cook until the bottoms are golden brown and crispy. Flip and cook the other side until golden brown.
- Baking: Preheat your oven to 375°F (190°C). Place the assembled veggie buns on a baking sheet lined with parchment paper. Bake for about 15-20 minutes or until the bottoms are crispy and golden.
4. Serve:
- Remove the veggie buns from the pan or oven and let them cool for a few minutes.
- Serve the crispy bottom veggie buns with your favorite dipping sauce, such as soy sauce mixed with a bit of rice vinegar and sesame oil.
Enjoy your delicious and crispy bottom veggie buns! Feel free to customize the filling or experiment with different dipping sauces to suit your taste.
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