Oyaki are Japanese stuffed dumplings originated in Nagano Prefecture. They are filled with different types of fillings, salty or sweet.
What is Oyaki?
Oyaki are small stuffed dumplings that are made from wheat or buckwheat flour, or a mix of these flours. They are typical for areas where the environment is not very friendly for growing rice, because buckwheat does better in such places.
The dough is very simple, it’s basically made from water and flour so it is important that the filling is well seasoned.
Fillings for Oyaki
There are many choices for fillings and they vary with region. Popular are different kinds of vegetable fillings. Fillings are mostly salty, but some are also sweet, but don’t imagine jam, but rather beans. Yes, beans, a special adzuki bean paste that is also typical in many other sweet cakes.
Popular fillings:
- Mushrooms
- Sweet potato
- Eggplant
- Burdock root
- Hijiki seaweed
- Kabocha, Hokkaido or other types of squash
- Negimiso (leeks and miso)
- But it can also be salmon or chicken
How to Cook Oyaki?
There are several ways to cook oyaki.
- On a steam
- Fry first in a pan and then steam
- First steam and then fry in a pan
- Deep-fry in oil
Interested to discover more about Japanese cooking? Let’s keep in touch on Instagram, Facebook, and Pinterest.
Sharing is caring:
Oyaki with Eggplant Filling
Ingredients
Dough:
- 150 g all-purpose flour
- 100 ml hot water
- 1 tsp vegetable oil
- Salt
Filling:
- 100 g eggplant
- 1/2 tbsp miso
- 1/2 tbsp sugar
- Nira (chinese chive), or spring onion or parsley
- Sesame oil
Instructions
- First, boil 100 ml of water in a pot. In the meantime, put sifted flour, oil, a pinch of salt in a bowl, and when the water boils, add that too and start mixing the dough.
- When the dough can be kneaded by hand, use a floured board and knead for another 2-3 minutes.
- Cover the dough and put it in the refrigerator for 30 minutes. In the meantime, prepare the filling.
- Cut the eggplant into shorter and thinner strips and soak it in cold water for 10 minutes.
- Put sesame oil in a pot or pan and fry the eggplant. When the eggplant is almost ready, add miso and sugar. If necessary, you can add a little water to the eggplant so it will cook well. Add onion/chives/parsley.
- Divide the dough into 6 parts and form balls. Press the ball down with the palm of your hand to stretch the dough. Keep the center thicker than the edges.
- Divide the filling by placing about one tablespoon on each piece of dough. Simply stick the edges of the dough together with your fingers to close the oyaki, pinching at the top to seal. And then gently press them so that the shape resembles more of a flat ball.
- Heat a little oil in a pan. First, fry the buns until golden brown on each side, and then cover them with a lid and add little water to steam them. They will need approximately 3-5 minutes to be ready.
Itadakimasu! [itadakimas]
