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Vegan Japanese Oyaki Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://topreci.com/vegan-japanese-oyaki-recipe/