Pan-Fried Kabocha Dumpling
Perfect Fall Snack - Kabocha Pan Fried Dumpling
Since discovering Oyaki, Japanese pan-fried dumplings, our family can’t get enough of them.
This fall, I decided to try a new seasonal filling: Kabocha.
For weeks, my daughter had been eyeing the Kabocha sitting on our kitchen counter, asking when we’d cook it. Finally, I gave in, transforming it into a delicious miso-infused Kabocha spread. The result? A cozy, flavorful snack that my kids couldn’t stop eating!
RECIPE
Servings: 8-10 pcs
Time: 40 minutes
Ingredients:
Dough:
2 cups all-purpose flour
1 cup boiling water (adjust as needed)
1 tsp cooking oil
1 tsp salt
Filling:
1/2 small Kabocha squash (about 2 cups when cubed)
2 tbsp red miso
2 tbsp sugar
1/2 cup water (for steaming/boiling)
Cooking oil (for pan-frying)
My Kitchen Tools:
Instructions:
Prepare the Dough:
In a mixing bowl, combine the flour and salt. Gradually pour in boiling water while mixing with chopsticks or a fork.
Knead the dough for 2–3 minutes until it becomes smooth and pliable.
Add cooking oil and knead briefly to incorporate. Form the dough into a ball, wrap it in plastic wrap, and let it rest for 15 minutes.
Cook the Kabocha Filling:
While the dough rests, cut the Kabocha in half and scoop out the seeds. Peel the tough outer skin and cut the squash into small cubes.
Place the Kabocha cubes in a pot with 1/2 cup of water. Cover and cook for 10–15 minutes, until tender. (You can steam the Kabocha instead if preferred.)
Transfer the cooked Kabocha to a bowl. Add miso and sugar, then mash until combined. Leave some small chunks and bits of skin for added texture.
Shape the Dumpling:
Divide the rested dough into 8–10 equal portions.
Roll each portion into a ball and flatten it into a round, about 3–4 inches in diameter.
Place a teaspoon of Kabocha filling in the center. Fold the edges of the dough over the filling and pinch to seal.
Cook the Dumpling:
Heat a non-stick pan over medium heat and add a thin layer of cooking oil.
Place the Oyaki seam-side down in the pan. Cook for 2-3 minutes on each side until golden brown.
Cover the pan with a lid, lower the heat, and cook for an additional 8–10 minutes to allow the filling to steam and meld with the dough.
