Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, sweet ‘oyaki’. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Stuffed with sweet kabocha squash and miso-glazed eggplant, these Oyaki Japanese dumplings I love making Oyaki (おやき) - Japanese Stuffed Dumplings - this time of year. Now, why is the Sweet Potato Oyaki shaped like a pig? That mystery will be revealed later.
Sweet ‘Oyaki’ is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Sweet ‘Oyaki’ is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook sweet ‘oyaki’ using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Sweet ‘Oyaki’:
- Make ready 1/2 cup Plain Flour
- Get 1/2 cup Bread Flour
- Get 1 pinch Salt
- Get 1-2 teaspoons Sugar
- Make ready 1/2 cup Hot Water
- Take 1-2 teaspoons Oil (Canola, Olive, Sesame, etc.)
- Make ready <Filling Suggestions>
- Get • Sweet Azuki (Red Bean) Paste
- Take • Sweet Black Sesame & Azuki (Red Bean) Paste
- Make ready • Cocoa Butter Bean Paste
- Get • Mashed Pumpkin / Sweet Potato & Dried Fruit & Nuts
- Make ready • Sweet Chestnuts Paste & Cooked Chestnuts
Conveniently located in Dearborn Heights, we source local, fresh ingredients to create. Sweet potato is another food of the autumn season in Japan. Sweet Potato Sticks (satsuma stick) sold by food stalls at matsuri are deep-fried and sprinkled with sugar, making it a delicious sweet snack. Steamed bread filled with delicious fillings.
Steps to make Sweet ‘Oyaki’:
- 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.
- 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.
- 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.
- 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.
- Enjoy ‘Oyaki’ hot or warm.
Nozawana leaves, stewed eggplant, and adzuki bean are the standards but this time I also got to try dried daikon, kabocha squash, and sweet apple (not pictured). Want to discover art related to oyaki? Check out inspiring examples of oyaki artwork on DeviantArt, and get inspired by our community of talented artists. 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 taste of this oyaki is sweet and salty: Kuromame is sweet and cheese is salty.
So that is going to wrap this up for this exceptional food sweet ‘oyaki’ recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
