Stuffed with sweet kabocha squash and miso-glazed eggplant, these Oyaki Japanese dumplings are a popular snack in Nagano Prefecture in central Japan.
随着天气寒冷，您在家里舒适地花费更多的时间，我认为分享一个有趣的日本饺子食谱会很高兴，这会让您在厨房里忙碌。您 - 也许还有您的孩子 - 可以玩面粉，从头开始制作面团，并用您喜欢的馅料将饺子塞满！GydF4y2Ba
我喜欢制作GydF4y2BaOyaki（（おやき) –日本人Stuffed Dumplings– this time of year. They are such a delicious comfort food on cold days, so I just had to introduce them to you today.
What isOyaki？GydF4y2Ba
Oyaki（（GydF4y2Baおやき) are stuffed dumplings that originated in Nagano Prefecture. The chewy oyaki dough is made from wheat flour or the mixture of wheat flour and buckwheat flour and stuffed with a variety of yummy fillings. The fillings are generally made from vegetarian ingredients such as fresh seasonal vegetables, mushrooms, beans, or pickles.
These rustic, homemade oyaki dumplings have played an important role in Nagano’s regional cuisine for generations. Located in central Japan, Nagano has steep mountains and a cold climate, so rice cultivation was very difficult. Instead, soba (buckwheat) became the main crop, with Nagano yielding the 2nd highest production by volume in Japan, only behind Hokkaido.
Oyaki可能不是花哨的食物，但是Nagano的这些不起眼的零食是必要，舒适和可持续性的象征。GydF4y2Ba
How Oyaki Are Cooked
Oyaki were traditionally cooked and charred in the ash of an open fire in anIroriGydF4y2Ba（（囲炉裏) hearth. These days, oyaki at specialty stores are typically roasted on an iron pan, then either steamed or broiled before enjoying piping hot.
要在家里烹饪oyaki，您可以尝试其中一种方法：GydF4y2Ba
- Steamed
- Pan-fried then steamed
- 蒸，然后煎GydF4y2Ba
- 油炸GydF4y2Ba
就我个人而言，我喜欢先搅拌oyaki，以给他们一个漂亮的炭，然后蒸直到煮熟。但是我鼓励您尝试一些方法来找到您最喜欢的日本填充饺子的方法。GydF4y2Ba
受欢迎的Fillings (一个GydF4y2Ba馅）为OyakiGydF4y2Ba
Oyaki的馅料类型随区域而变化，每个区域都有自己的本地专业。如今的Oyaki食谱包括甜美和咸味的Kabocha南瓜和味o绿色的茄子馅料。它们是日本饺子非常受欢迎的馅料。GydF4y2Ba
But there are endless choices of ingredients to stuff oyaki with. Here’s a list to give you some ideas to play with:
- Nozawana（（a pickled leafy green famous in Nagano)
- 各种各样的蘑菇GydF4y2Ba
- Kiriboshi Daikon (recipe coming soon!)
- Negimiso（韭菜和味o）GydF4y2Ba
- 胡桃木味GydF4y2Ba
- 海藻海藻配核桃GydF4y2Ba
- Sweet azuki read beans (anko)
- 芝麻味GydF4y2Ba
- Potatoes
- Fukinoto (butterbur sprout)
- 富京莫GydF4y2Ba
- Warabi (bracken)
- 日本人sweet potatoes
- Gobo (burdock root)
- Kinpira GoboGydF4y2Ba
- Local Shinshu salmon
- Jidori chicken
- 苹果GydF4y2Ba
These ingredients are often seasoned with soy sauce or miso for savory dumplings and sweetened with sugar for sweet dumplings. The dough doesn’t have much taste, so make sure to add extra flavor to the fillings so the oyaki won’t taste bland.
有很多创意填充物和调味料可以尝试。玩新口味的乐趣！GydF4y2Ba
itadakimasu！GydF4y2Ba
Oyaki是一顿美味的小吃或吃饭。夏天，冬季将Oyaki搭配冰镇啤酒和热茶。而且，当您有机会参观Nagano县时，请不要忘记在专业商店和食品摊位中尝试这些健康可口的小吃！GydF4y2Ba
日本人Ingredient Substitution:如果您想寻找日本调味品和成分的替代品，GydF4y2Baclick here。GydF4y2Ba
注册GydF4y2BafreeJust One Cookbook newsletter交付给您的收件箱！并与我保持联系GydF4y2BaFacebook，，，，GydF4y2BaPinterestGydF4y2Ba，，，，GydF4y2BaYouTube，，，，andInstagramfor all the latest updates.
oyaki（日本填充饺子）GydF4y2Ba
Ingredients
For Dough
- 2½GydF4y2Bacupsall-purpose flour (plain flour)
- 200GydF4y2Bamlboiling water（准确地说是1杯并卸下2½汤匙）GydF4y2Ba
- 1GydF4y2Batsp中性味的油（蔬菜，米麸，菜籽等）GydF4y2Ba
- ¼GydF4y2Batspkosher/sea salt (I use Diamond Crystal; use half for table salt)
蛋plant Filling
- 2GydF4y2Ba日本人/Chinese eggplant
- 1GydF4y2Ba汤匙GydF4y2Basesame oil (roasted)
- 1GydF4y2Ba汤匙GydF4y2Ba味噌GydF4y2Ba
- 1GydF4y2Ba汤匙GydF4y2Ba糖GydF4y2Ba（如果喜欢的话，您可以减少；面团的味道相当平淡，因此请确保馅料具有浓厚的味道）GydF4y2Ba
- 2GydF4y2Bashiso叶（perilla/ooba）GydF4y2Ba（可选的）GydF4y2Ba
卡博查filling
- 12GydF4y2BaozKabocha（南瓜/南瓜）GydF4y2Ba（¼卡布查带有种子）GydF4y2Ba
- 1GydF4y2Ba汤匙GydF4y2Ba中性味的油（蔬菜，米麸，菜籽等）GydF4y2Ba
- ¼GydF4y2Bacup水GydF4y2Ba
- 1GydF4y2Ba汤匙GydF4y2Ba糖GydF4y2Ba（（you can reduce if you like; if you prefer a more savory taste, you can increase the amount of soy sauce but you will need to add some sugar to balance out the salty flavor and can't omit it completely)
- 1GydF4y2Batsp酱油GydF4y2Ba
- pinchkosher/sea salt (I use Diamond Crystal; use half for table salt)
其余的成分GydF4y2Ba
- 1GydF4y2Ba汤匙GydF4y2Ba中性味的油（蔬菜，米麸，菜籽等）GydF4y2Ba（（for cooking oyaki)
Instructions
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收集所有成分。GydF4y2Ba
做面团GydF4y2Ba
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Using the fine mesh strainer, sift the flour into a large bowl. Combine hot water, oil, and kosher salt.
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Mix the dry ingredients and wet ingredients with chopsticks until you can pick up the dough with hands.
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Use the dough to pick up crumbs in the bowl.
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在轻度面粉的表面上揉约3分钟，直到形成光滑的面团。在日本，我们说“揉捏直到质地就像你的耳垂”。GydF4y2Ba
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将面团形成球，将其放回碗中，用保鲜膜盖住，然后在室温下休息GydF4y2Ba至少30分钟GydF4y2Baor longer. Letting the dough rest increases its elasticity making it easier to work with later, so please don't skip.
To Make Eggplant Filling
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当面团休息时，做馅料。取下茄子茎，垂直切割一半。然后切成半个圆圈。在水中浸泡5-10分钟（与此同时，您可以剪裁卡布查）。排干并放在一边。GydF4y2Ba
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Heat sesame oil in a large frying pan and sauté eggplant until it is coated with oil. Cover the lid and cook on low heat for 5 minutes.
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嫩时，加糖并结合得很好。GydF4y2Ba
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加入味o和Julienned Shiso叶子，然后充分混合在一起。转移到盘子里冷却。GydF4y2Ba
To Make Kabocha Filling
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Cut the kabocha into smaller wedges and remove the skin (SeeHow To Cut a Kabocha Squash）。GydF4y2Ba
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将每个楔子切成薄片，然后切成细条。GydF4y2Ba
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加热油炸锅中的油，然后炒卡布查（Kabocha）。当它涂有油时，加水并在低火下煮5分钟。GydF4y2Ba
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Add sugar and combine well.
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Add soy sauce and pinch of salt. Mix well together.
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转移到盘子中以冷却。GydF4y2Ba
To Shape into Oyaki
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将其剩下的面团滚成矩形或圆形形状，然后将其分成12片。GydF4y2Ba
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Make each dough into a ball then press down with your hand.
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Stretch the dough to 10 cm (4 inches) in diameter. The important trick is to keep the center thicker than the edges. Using your fingers, stretch the outer edges by rotating the dough. This way, when you pinch the dough to seal, the dough won’t be too thick/too much.
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Place about 1 Tbsp of the filling in the center of each piece of dough. Close the oyaki by bringing the dough up over the filling, pinching at the top to seal.
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I use the same pleating technique as myNikuman recipe（（seevideo关于我如何关闭面团和捏）。GydF4y2Ba
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After pinching the dough, put the pinched-side down on a lightly floured surface and twist a few times. Then press the top of the oyaki a little bit into a slightly flat ball.
煮oyakiGydF4y2Ba
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Set a steamer ready, by placing a steamer basket on top of wok/pot filled with enough boiling water. If you don’t have a steamer, after cooking the oyaki in a frying pan, add ¼ cup water to the pan. Cover with a lid and steam it until the water evaporates.
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Heat the oil in a frying pan (12 inch) and cook oyaki, pinched-side down.
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Pan fry for 3-4 minutes each side, or until golden brown.
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将Oyaki转移到蒸锅篮中，并在高火上盖上煮15-20分钟（取决于Oyaki的大小和填充 - 小时需要花费大约10分钟）。确保盖子上盖有厨房毛巾，以便盖子上的凝结不会落在Oyaki上。GydF4y2Ba
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When they are done steaming, transfer to a wire rack (I use a bamboo strainer) where the heat can escape from the bottom.
服务和存储GydF4y2Ba
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立即享受它们。一旦它们变得温暖，不热，就用保鲜膜覆盖剩菜（我单独包裹）。不要等到完全冷却。您可以冻结以存储长达一个月，然后重新播放以后享受。GydF4y2Ba
