Vegan Japanese Oyaki Recipe

Introduction

Vegan Japanese Oyaki are delightful stuffed dumplings with a tender dough and a savory sweet potato and leek filling. They are pan-fried and steamed to achieve a perfect balance of crispy and soft textures, making them a comforting snack or light meal.

Ingredients

• 150g all-purpose flour
• 1/2 tsp salt
• 2 tsp vegetable oil
• 100ml boiling water
• 1 leek, sliced
• 2 small sweet potatoes, peeled and chopped into little cubes
• 1 tbsp soy sauce
• 1/2 tbsp sesame oil
• 1/2 tbsp sugar
• 30ml water
• 1 tbsp soy sauce (for steaming liquid)
• 1 tsp sugar (for steaming liquid)
• Vegetable oil, for garnish and frying
• Sesame seeds, for garnish

Instructions

1. Step 1: Place the peeled and cubed sweet potatoes into a pot of water. Bring to a boil over high heat and cook for 8 minutes or until the sweet potatoes are soft. Drain and set aside.
2. Step 2: In a bowl, combine the flour, salt, and vegetable oil. Slowly pour in the boiling water while stirring with chopsticks until a shaggy dough forms. Transfer the dough onto a clean surface and knead for 3 minutes. Cover with cling film and set aside.
3. Step 3: Heat a frying pan with a splash of vegetable oil over medium heat. Add the sliced leek and cooked sweet potato, then mix in 1 tbsp soy sauce, 1/2 tbsp sesame oil, and 1/2 tbsp sugar. Cook while stirring until the mixture forms a chunky paste. Remove from heat and set aside.
4. Step 4: Knead the dough again for 1 minute, then divide it into 8 equal pieces.
5. Step 5: Roll each piece into a thin circular wrapper about 3 inches in diameter.
6. Step 6: Spoon a portion of the filling into the center of each wrapper. Fold and crimp the edges in a circular motion to seal the dumplings fully. Gently flatten them to create a disc shape. Repeat until all wrappers are filled.
7. Step 7: Pour some vegetable oil on one plate and sesame seeds on another. Dip the smooth side of each dumpling first in vegetable oil, then press into sesame seeds to coat. This step is optional but adds a lovely appearance.
8. Step 8: Heat a frying pan over medium heat and add a bit of oil. Place the dumplings sesame seed side down into the pan. Fry for 3 minutes or until golden, then flip them over. Add 30ml water, 1 tbsp soy sauce, and 1 tsp sugar to the pan. Cover with a lid and steam for 8 minutes, checking occasionally to prevent burning. Add more water if it evaporates too quickly.
9. Step 9: Remove the oyaki from the pan once cooked, serve warm, and enjoy!

Tips & Variations

• You can substitute sweet potatoes with other root vegetables like kabocha or pumpkin for a different flavor.
• Use gluten-free flour if you prefer a gluten-free version, but the texture may differ slightly.
• Adding finely chopped mushrooms to the filling can enhance the umami taste.
• If you don’t have sesame oil, a mild nut oil or additional vegetable oil works fine.

Storage

Store any leftover oyaki in an airtight container in the refrigerator for up to 2 days. Reheat by pan-frying them gently on medium heat until warmed through to maintain their texture. Avoid microwaving as it can make the dough chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these oyaki dumplings?

Yes, you can freeze uncooked oyaki by placing them on a tray until firm, then transferring to a freezer bag. Cook them straight from frozen by adding a few extra minutes to the frying and steaming time.

What is the best way to seal the dumplings?

Pinch and fold the edges firmly in a circular motion to ensure the filling stays inside during cooking. Make sure there are no gaps or holes to prevent leaking.

Vegan Japanese Oyaki Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 122 reviews

This Vegan Japanese Oyaki recipe features delightful pan-fried dumplings filled with a savory mixture of sweet potatoes and leeks. Wrapped in a tender homemade dough and lightly crisped with sesame seeds, these oyaki are a perfect snack or light meal packed with wholesome flavors and textures.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 8 dumplings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Japanese
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dough

• 150g all-purpose flour
• 1/2 tsp salt
• 2 tsp vegetable oil
• 100ml boiling water

Filling

• 1 leek, sliced
• 2 small sweet potato, peeled and chopped into little cubes
• 1 tbsp soy sauce
• 1/2 tbsp sesame oil
• 1/2 tbsp sugar

Sauce and Garnish

• 30ml water
• 1 tbsp soy sauce
• 1 tsp sugar
• Vegetable oil, for frying and garnish
• Sesame seeds, for garnish

Instructions

1. Boil Sweet Potatoes: Add the peeled and cubed sweet potatoes into a pot of water. Bring to a boil over high heat and cook for 8 minutes or until the sweet potatoes are soft. Drain and set aside.
2. Make Dough: In a bowl, combine the flour, salt, and vegetable oil. While stirring with chopsticks, gradually pour in boiling water until a shaggy dough forms. Turn the dough onto a clean surface and knead vigorously for 3 minutes. Cover the dough with cling film and set aside to rest.
3. Prepare Filling: Heat a frying pan with some vegetable oil over medium heat. Add the sliced leek and cooked sweet potatoes, then stir in 1 tablespoon soy sauce, 1/2 tablespoon sesame oil, and 1/2 tablespoon sugar. Cook and mash ingredients slightly until a chunky paste forms. Remove from heat and set aside.
4. Divide Dough: Knead the rested dough for another 1 minute, then cut it into 8 equal pieces.
5. Form Wrappers: Roll each piece into a thin, circular wrapper about 3 inches in diameter, working on a lightly floured surface.
6. Fill and Shape Dumplings: Place a spoonful of filling in the center of each wrapper. Fold the edges by crimping in a circular motion to seal the dumpling completely. Flatten each dumpling slightly to form a round, disc-like shape. Repeat with remaining wrappers and filling.
7. Coat Dumplings (Optional): Pour vegetable oil onto one plate and sesame seeds onto another. Lightly press the smooth side of each dumpling first into the oil, then onto the sesame seeds, coating them decoratively.
8. Pan Fry and Steam: Heat a frying pan over medium heat and drizzle in oil. Place the dumplings sesame seed side down in the pan. Fry for 3 minutes or until the bottoms are lightly golden brown. Carefully flip the dumplings and pour in 30ml boiling water, 1 tablespoon soy sauce, and 1 teaspoon sugar. Cover the pan with a lid and let them steam for 8 minutes, checking occasionally to ensure no burning. Add a little more water if it evaporates completely before cooking finishes.
9. Serve: Remove the cooked oyaki from the pan. Serve hot and enjoy these delicious vegan Japanese dumplings.

Notes

• Use a non-stick frying pan to prevent sticking while frying the dumplings.
• Ensure the dumplings are fully sealed to avoid filling leakage during cooking.
• The sesame seed coating is optional but adds a nice texture and appearance.
• If you prefer, substitute sweet potatoes with other starchy vegetables like pumpkin or taro.
• Adjust seasoning according to taste, especially the soy sauce and sugar balance in the filling and steaming liquid.

Keywords: vegan oyaki, Japanese dumplings, sweet potato dumplings, vegan appetizers, plant-based Japanese recipe