How to make Oyaki
Oyaki is a type of dumpling that originated in Nagano, a mountainous province in Central Japan.
Ingredients (for 4 people)
- 200g of flour
- 130 ml boiling water
- 1/6 teaspoon salt
- 1 teaspoon vegetable oil
- Powder to prevent sticking when sweet
- 400g pumpkin
- 1/4 cup (50 ml) water
- 1 tablespoon vegetable oil
- 2 tablespoons of sugar
- 2 teaspoons soy sauce
- A little salt (about 0.5 g)
Processing
Pour 1/6 teaspoon salt and 1 teaspoon vegetable oil into the boiling water, stir well.
Pour flour into a bowl and add boiling water. Use a fork to stir and knead with your hands until the dough thickens. Pour the dough on the baking sheet and sweeten until you get a really soft dough. Place the dough in a clean bowl, cover with a plastic bag, and let rest for at least 30 minutes.
Peel the pumpkin and cut it into pieces 7-8 cm long, about 5 mm thick.
Heat oil in pan. Fry through, then add 1/4 cup of water. Cover the frying pan and steam for about 5 minutes until tender. Then season with 2 tablespoons sugar, 2 teaspoons soy sauce, and a pinch of salt. Pour out onto a large tray or plate. Let cool. Then divide into 8 parts. Shape into a circle.
Use a rolling pin and divide into 8 portions. Shape into a circle. Coat some dough on top and roll into a circle about 10cm in diameter.
Place the rounded filling in the center of the flattened dough. Pull the edge of the dough up, press gently to stick together. Place this border side down and press gently to get a round dumpling about 7-8 cm in diameter and about 1 cm thick.
Heat a little oil in a pan. Fry both sides of the dumplings over low heat, until golden brown.
Put the dumplings in the steamer. Steam over medium heat for about 10 minutes until the cake is cooked.
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