How to Diet At Home Sweet ‘Oyaki’

How to Diet At Home Sweet ‘Oyaki’ Delicious, fresh and tasty.

Sweet ‘Oyaki’. Popular Fillings (An 餡) for Oyaki. The type of fillings for oyaki vary with region, with each area having its own local specialty. Today's Oyaki recipe includes sweet and savory kabocha squash and miso-glazed eggplant fillings.

This time, I made Sweet 'Oyaki'.

The filling for Sweet 'Oyaki' can be mashed Pumpkin or Sweet Potato, dried fruit an. 'Oyaki' is a sort of dumpling similar to 'Gyoza' made from wheat flour (or buckwheat flour) dough wrapped around a stuffing that is most commonly vegetables, then cooked on a pan.

This time, I made Sweet 'Oyaki'.

You can cook Sweet ‘Oyaki’ using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients of Sweet ‘Oyaki’

1. You need 1/2 cup of Plain Flour.

2. You need 1/2 cup of Bread Flour.

3. Prepare 1 pinch of Salt.

4. Prepare 1-2 teaspoons of Sugar.

5. You need 1/2 cup of Hot Water.

6. You need 1-2 teaspoons of Oil (Canola, Olive, Sesame, etc.).

7. You need of <Filling Suggestions>.

8. You need of • Sweet Azuki (Red Bean) Paste.

9. It’s of • Sweet Black Sesame & Azuki (Red Bean) Paste.

10. It’s of • Cocoa Butter Bean Paste.

11. Prepare of • Mashed Pumpkin / Sweet Potato & Dried Fruit & Nuts.

12. Prepare of • Sweet Chestnuts Paste & Cooked Chestnuts.

The filling for Sweet 'Oyaki' can be mashed Pumpkin or Sweet Potato, dried fruit and nuts, or sweetened Beans paste. 'Oyaki' is a sort of dumpling similar to 'Gyoza' made from wheat flour (or buckwheat flour) dough wrapped around a stuffing that is most commonly vegetables, then cooked on a pan.

This time, I made Sweet 'Oyaki'.

The filling for Sweet 'Oyaki' can be mashed Pumpkin or Sweet Potato, dried fruit and nuts, or sweetened Beans paste.

This and that "Oyaki" Oyaki is a local dish of Nagano prefecture located in central Japan.

Sweet ‘Oyaki’ step by step

1. Place Plain Flour, Bread Flour, Salt and Sugar in a large bowl, and mix to combine. Make a well in the centre and carefully pour in Hot Water and Oil. Mix well to form a soft dough. Knead for 2 to 3 minutes or until smooth. Place the dough in a plastic bag or wrap with plastic food wrap, and rest for 30 minutes..

2. Divide the dough into 6 even portions. Roll one portion of dough on a lightly floured surface and flatten to about 10cm round. Place a heaped tablespoonful of filling in centre, draw the edges up to enclose, then slightly flatten to about 2cm thick. Make 6 round dumplings and place each round the closed side down until you cook them..

3. Heat small amount of Oil in a frying pan over medium heat, place the dumpling with the closed side up, that means you cook the good side first..

4. When the dumplings are browned, turn over, carefully pour 1/4 cup Water and cover with the lid to allow dumplings to steam until the water evaporates. Keep cooking until the bottom of the dumplings turned brown..

5. Enjoy ‘Oyaki’ hot or warm..

It is also famous as a souvenir of Nagano Prefecture.

It can be used as a sweet or side dish depending on the ingredients.

The fillings for oyaki are most commonly vegetable-based, being made with Nozawana greens (a local vegetable), eggplant, mushrooms, and daikon radish.

There are also sweet versions made with kabocha squash/Japanese pumpkin and sweet bean paste. 'Oyaki' is a sort of dumpling similar to 'Gyoza' made from wheat flour or buckwheat flour dough wrapped around a stuffing that is most commonly vegetables, then cooked on a pan. 'Oyaki' are particularly popular in Nagano Prefecture which is famous for the dish.

Recipe: Sweet Potato and Carrot Oyaki.