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Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 250kcal 12%
Fat 7g 10%
Saturated Fat 1g 5%
Carbohydrates 40g 13%
Fiber 3g 12%
Sugar 5g 10%
Protein 7g 14%
Cholesterol 0mg 0%
Sodium 210mg 8%

Percent Daily Values are based on a 2,000 calorie diet.

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Oyaki (Japanese Stuffed Dumplings)

Name: Oyaki (Japanese Stuffed Dumplings)
Prep time: 70 min
Cook time: 45 min
Total time: 115 min
Yield: 12
Ingredients: 2½ cups all-purpose flour (plain flour); 200 ml boiling water (1 cup minus 2½ Tbsp); 1 tsp neutral oil; ¼ tsp Diamond Crystal kosher salt; 2 Japanese or Chinese eggplants; 1 Tbsp toasted sesame oil; 1 Tbsp sugar (you can reduce if you‘d like; the dough tastes rather bland, so make sure the filling has a strong flavor); 1 Tbsp miso; 2 shiso leaves (perilla/ooba) (julienned; optional); 12 oz kabocha squash (¼ kabocha with seeds); 1 Tbsp neutral oil; ¼ cup water; 1 Tbsp sugar (you can reduce if you‘d like; if you prefer a more savory taste, you can increase the amount of soy sauce but you will need to add some sugar to balance out the salty flavor and can‘t omit it completely); 1 tsp soy sauce; 1 pinch Diamond Crystal kosher salt; 1 Tbsp neutral oil

Prep 1h 10m

Cook 45m

Total 1h 55m

This Oyaki recipe features Japanese stuffed dumplings with two delicious filling options: eggplant and kabocha. The dough is made with all-purpose flour, boiling water, oil, and kosher salt. The eggplant filling includes sesame oil, sugar, miso, and shiso leaves, while the kabocha filling is made with oil, water, sugar, soy sauce, and salt.

Dumpling

Eggplant

Kabocha

Ingredients

12 servings

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For The Dough

2½ cups all-purpose flour (plain flour)

200 ml boiling water (1 cup minus 2½ Tbsp)

1 tsp neutral oil

¼ tsp Diamond Crystal kosher salt

For The Eggplant Filling

2 Japanese or Chinese eggplants

1 Tbsp toasted sesame oil

1 Tbsp sugar (you can reduce if you‘d like; the dough tastes rather bland, so make sure the filling has a strong flavor)

1 Tbsp miso

2 shiso leaves (perilla/ooba) (julienned; optional)

For The Kabocha Filling

12 oz kabocha squash (¼ kabocha with seeds)

1 Tbsp neutral oil

¼ cup water

1 Tbsp sugar (you can reduce if you‘d like; if you prefer a more savory taste, you can increase the amount of soy sauce but you will need to add some sugar to balance out the salty flavor and can‘t omit it completely)

1 tsp soy sauce

1 pinch Diamond Crystal kosher salt