‘Oyaki’

Name: How to cook ‘Oyaki’ - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 ‘Oyaki’ Dumplings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

‘Oyaki’

If you have travelled in Shinshu region, Japan, you might have tasted the authentic ‘Oyaki’. ‘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. In Melbourne where I live, I make ‘Oyaki’ with the filling that I can make. This time, the filling is stir-fried Eggplant and Mushrooms mixed with Greek Fetta. You can wrap whatever you like. Cooking method is unique and it is just like cooking 'Gyoza'. Be creative and enjoy making these delicious ‘Oyaki’.

Ingredient

Food ration :

6 ‘Oyaki’ Dumplings

1/2 cup

Plain Flour

1/2 cup

Bread Flour

1 pinch

Salt

1/2 cup

Hot Water

1-2 teaspoons

Oil (Canola, Olive, Sesame, etc.)

Cooking instructions

* Step 1

Place Plain Flour, Bread Flour and Salt 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.

* Step 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 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.

* Step 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.

* Step 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.