Recipe: Tasty Sweet ‘Oyaki’

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

Ingredients of Sweet ‘Oyaki’

1. You need of Plain Flour.
2. Prepare of Bread Flour.
3. You need of Salt.
4. You need of Sugar.
5. It's of Hot Water.
6. It's of Oil (Canola, Olive, Sesame, etc.).
7. It's of <Filling Suggestions>.
8. You need of • Sweet Azuki (Red Bean) Paste.
9. It's of • Sweet Black Sesame & Azuki (Red Bean) Paste.
10. Prepare of • Cocoa Butter Bean Paste.
11. It's of • Mashed Pumpkin / Sweet Potato & Dried Fruit & Nuts.
12. It's 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. Recipe: Sweet Potato and Carrot Oyaki. This time, I made Sweet 'Oyaki'. The filling for Sweet 'Oyaki' can be mashed Pumpkin or Sweet Potato, dried fruit an.

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..

Sweet red beans are sometimes used as an oyaki filling, a tasty marriage of savory and sweet that makes an interesting pairing with afternoon tea. Although frozen oyaki are a favorite omiyage (souvenir) available at train stations throughout the prefecture, these mass-produced versions pale in comparison to the crusty, handmade treats available. For a delicious sweet/savoury dish that is filling and flavoursome without containing massive amounts of sugar or fat, this pumpkin oyaki recipe is the bee's knees. Sweet-savoury pumpkin encased in a chewy dumpling style shell, pumpkin oyaki is a Japanese favourite that is halfway between a pasty and a dumpling. The fillings for oyaki are most commonly vegetable-based, being made with Nozawana greens (a local vegetable), eggplant, mushrooms, and daikon radish.