Oyaki with Eggplant Filling
Oyaki are Japanese stuffed dumplings originated in Nagano Prefecture. Try this recipe 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.