Oyaki -- Regional Savory Dumplings from Nagano Prefecture

Oyaki -- Regional Savory Dumplings from Nagano Prefecture

I suddenly had a craving for Oyaki and made these. This time, I filled them with simmered "uno-hana" (a stir-fry of okara and vegetables).

Ingredients: 4 servings

For the dough:
Cake flour
200 g
Baking powder
1 teaspoon
1 tablespoon
1 teaspoon
Boiling water
For the filling:
Boiled okara, etc.
To your liking


1. Make the skin. In a bowl, combine the flour, baking powder, sugar, and salt.
2. Gradually add hot water and whisk with chopsticks. Once it's somewhat combined, knead with your hands until the flouriness is gone. If it becomes too soft, add cake flour a little.
3. Roll the dough into one lump, wrap in plastic wrap and let rest in room temperature for about 30 minutes.
4. Wrap the filling. Divide the dough into 4 and roll into balls. Flatten each ball, spoon a portion of the filling in the middle and wrap, then secure the edges close. If you make the edges of the skin thinner than the middle, the thickness of the skin will be even when you wrap in the filling.
5. Heat a frying pan to medium heat, thinly spread oil, and put the Oyaki closed edges down. Add a tablespoon of water to the pan and cover with a lid. Once it has browned, flip over and brown the other side.
6. Bake in an preheated 250ÂșC oven for 20 minutes and it's done. You could also steam in a steamer.
7. The simmered "uno-hana" I made has no recipe because I just tossed the ingredients. Please use a recipe from another user.

Story Behind this Recipe

I suddenly craved Oyaki for the first time in a while.