Japanese Pan-fried Dumpling
Oyaki - Japanese Pan-fried Dumpling with Miso Glazed Eggplant
Growing up, Oyaki was a humble dish from the countryside (Inaka) in Japan.
It is a simple baked dumpling, often filled with vegetable goodness. While I didn't initially appreciate its charms, time and experimentation led me to discover its true magic. Now, it's not just a snack but a cherished breakfast option, especially with this delightful miso glazed eggplant filling. Originating from the Nagano prefecture, Oyaki has a rich history and diverse fillings. Today, I'm excited to share with you my take on this traditional treat.
RECIPE
Servings: 8-10 pcs
Time: 40 min
Ingredients:
Dough:
2 cups flour
1 cup boiled water
1 tsp cooking oil
1 tsp salt
Filling:
3 small eggplants
2 tbsp miso
2 tbsp sugar
Cooking oil
Instructions:
Prepare the Dough: In a mixing bowl, combine the flour, salt, boiled water, and cooking oil. Knead the mixture for 2-3 minutes until a smooth dough forms. Wrap the dough and let it rest for 15 minutes.
Prepare the Filling: While the dough is resting, dice the eggplants into small cubes. In a frying pan, heat some cooking oil over medium heat. Add the diced eggplants and stir-fry until they are cooked through.
Add Flavor: Once the eggplants are cooked, add miso and sugar to the pan. Stir well to coat the eggplants evenly with the miso glaze. Allow it to cook for another minute, infusing the flavors together.
Shape the Oyaki: Unwrap the rested dough and divide it into 8-10 equal portions. Take a piece of dough and stretch it into a flat round, about 3-4 inches in diameter. Place a teaspoon of the miso glazed eggplant filling in the center of the dough.
Seal and Cook: Carefully fold the edges of the dough over the filling, pinching them together to seal. Heat a pan with some cooking oil over medium heat. Place the stuffed dough in the pan and cook each side for 1-2 minutes until golden brown. Cover the pan with a lid and let the Oyaki cook for another 10 minutes, allowing the filling to steam and the flavors to meld.
Serve and Enjoy: Once cooked, remove the Oyaki from the pan and let them cool slightly. Serve them warm and enjoy the delightful combination of the soft dough and flavorful miso glazed eggplant filling.
What is Oyaki?
Oyaki is a traditional Japanese dish that originated in the mountainous regions of Japan, particularly in the Nagano prefecture. It is a type of dumpling made from flour-based dough and filled with various ingredients such as vegetables, mushrooms, or even sweet fillings like red bean paste.
The history of Oyaki dates back to the Edo period (1603–1868) when it was primarily a food for travelers and farmers working in the fields. Its origins lie in the rural areas, where people would use locally available ingredients to create hearty and portable snacks. Oyaki provided a convenient and nourishing meal that could be easily prepared and carried for long journeys or outdoor work.
Originally, Oyaki was cooked over an open flame or on a griddle (called a "teppan") using locally sourced ingredients. The fillings often reflected the seasonal produce and culinary preferences of the region. Over time, various versions of Oyaki emerged across different parts of Japan, each with its own unique fillings and cooking methods.
In its simplest form, Oyaki consists of a basic dough made from flour, water, and salt, filled with a savory or sweet filling, and then baked, grilled, or steamed until cooked through. The result is a comforting and versatile snack or meal that can be enjoyed on its own or paired with dipping sauces or condiments.
Today, Oyaki remains a popular dish in Japan, cherished for its rustic flavors, simplicity, and adaptability. It has also gained popularity outside of Japan, with variations and interpretations being enjoyed by people around the world. Whether enjoyed as a snack, breakfast item, or part of a traditional Japanese meal, Oyaki continues to be a beloved culinary tradition that celebrates the rich heritage of Japanese cuisine.
