Oyaki (Japanese Stuffed Dumplings)

Stuffed with sweet kabocha squash and miso-glazed eggplant, these Oyaki Japanese dumplings are a popular snack in Nagano Prefecture in central Japan.


INGREDIENTS

For Dough
2 ½ cups all-purpose flour (2 ½ cups = 300 g)
1 scant cup boiling water (1 scant cup = 200 ml)
1 tsp neutral flavor oil (vegetable, canola, etc)
¼ tsp salt (kosher or sea salt; use half if using table salt)

Eggplant Filling
2 Japanese/Chinese eggplant
1 Tbsp sesame oil
1 Tbsp miso
1 Tbsp sugar (you can reduce if you like; See Notes)
2 Shiso leaves (Ooba) (optional)

Kabocha filling
¼ kabocha squash/pumpkin (¼ = 300-350 g with seeds)
1 Tbsp neutral flavor oil (vegetable, canola, etc)
¼ cup water
1 Tbsp sugar (you can reduce if you like; See Notes)
1 tsp soy sauce
pinch salt (kosher or sea salt; use half if using table salt)

The rest of ingredients
1 Tbsp neutral flavor oil (vegetable, canola, etc) (for cooking oyaki)

INSTRUCTIONS
.
To Make Dough
1. Using the fine mesh strainer, sift the flour into a large bowl. Combine hot water, oil, and kosher salt.
2. Mix the dry ingredients and wet ingredients with chopsticks until you can pick up the dough with hands.
Full instructions recipe visit: https://www.justonecookbook.com

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