Vegan Japanese Oyaki Recipe

Introduction

Vegan Japanese Oyaki are delicious stuffed dumplings with a soft, chewy wrapper filled with sweet potato and leek. These pan-fried parcels are perfect for a comforting snack or light meal, offering a lovely balance of savory and sweet flavors.

Ingredients

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

Instructions

1. Step 1: Boil the peeled and cubed sweet potatoes in water for 8 minutes or until soft. Drain and set aside.
2. Step 2: In a bowl, combine the flour, salt, and vegetable oil. Pour in the boiling water gradually, stirring with chopsticks until a shaggy dough forms. Transfer to a clean surface and knead for 3 minutes. Cover with cling film and let rest.
3. Step 3: Heat a little vegetable oil in a frying pan and sauté the sliced leek. Add the cooked sweet potato, 1 tbsp soy sauce, sesame oil, and sugar. Mix well until the ingredients form a chunky paste. Remove from heat and set aside.
4. Step 4: Knead the rested dough for an additional minute, then divide it into 8 equal portions.
5. Step 5: Roll each portion into a thin circular wrapper about 3 inches in diameter.
6. Step 6: Place a spoonful of the filling in the center of each wrapper. Fold and pinch the edges to seal the dumpling into a fat, disc-like shape. Repeat with all dough pieces.
7. Step 7: (Optional) Pour vegetable oil on one plate and sesame seeds on another. Dip the smooth side of each dumpling into oil, then coat with sesame seeds for a decorative touch.
8. Step 8: Heat a frying pan over medium heat and add a little oil. Place the dumplings sesame seed side down and fry for about 3 minutes until golden. Flip the dumplings, then add 30ml boiling water, 1 tbsp soy sauce, and 1 tsp sugar. Cover and steam for 8 minutes, adding more water if needed to prevent burning.
9. Step 9: Remove the cooked dumplings from the pan and serve warm. Enjoy your vegan oyaki!

Tips & Variations

• For a different filling, try mixing shiitake mushrooms and cabbage instead of sweet potato and leek.
• If you prefer a gluten-free version, substitute the all-purpose flour with a suitable gluten-free flour blend and adjust the water amount as needed.
• Adding chopped green onions or grated ginger to the filling can enhance the flavor.
• Steaming the dumplings longer will result in a softer texture, while frying longer will give a crispier bottom.

Storage

Store any leftover oyaki in an airtight container in the refrigerator for up to 2 days. To reheat, steam or pan-fry them gently until warmed through to maintain their soft texture. Avoid microwaving as it may cause the dough to become chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these dumplings?

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

What can I use instead of leeks?

If you don’t have leeks, substitute with green onions or finely chopped onions. Both will provide a mild onion flavor that works well in the filling.

Vegan Japanese Oyaki Recipe

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Traditional Japanese vegan Oyaki dumplings made from homemade dough filled with a savory sweet potato and leek mixture, pan-fried and steamed to perfection. These golden, disc-shaped parcels are lightly coated with sesame seeds for an authentic touch and come together with simple ingredients for a delicious plant-based snack or meal.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 dumplings 1x
• Category: Snack
• 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 potatoes, peeled and chopped into small cubes
• 1 tbsp soy sauce
• 1/2 tbsp sesame oil
• 1/2 tbsp sugar

Cooking Liquid

• 30ml boiling water
• 1 tbsp soy sauce
• 1 tsp sugar

Garnish

• Vegetable oil, for frying and coating
• Sesame seeds, for garnish

Instructions

1. Boil Sweet Potatoes: Place the peeled and cubed sweet potatoes in a pot of water and bring to a boil over high heat. Cook for about 8 minutes until 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 the 100ml boiling water until a shaggy dough forms. Transfer the dough to a clean surface and knead for 3 minutes until smooth. Cover with cling film and set aside to rest.
3. Prepare Filling: Heat a frying pan over medium heat and add a splash of vegetable oil. Add the sliced leek and cooked sweet potatoes. Stir in 1 tbsp soy sauce, 1/2 tbsp sesame oil, and 1/2 tbsp sugar. Cook together, mashing slightly, until the ingredients form a chunky paste. Remove from heat and set aside.
4. Divide Dough: Re-knead the rested dough for 1 minute. Cut the dough into 8 equal pieces.
5. Shape Wrappers: Roll each piece into a thin circular wrapper approximately 3 inches in diameter.
6. Fill and Seal Dumplings: Place a spoonful of the filling onto the center of each wrapper. Crimp the edges in a circular motion to seal completely, ensuring no filling escapes. Gently flatten the dumplings into a fat disc shape. Repeat until all wrappers and filling are used.
7. Coat Dumplings: Pour vegetable oil onto one plate and sesame seeds onto another. Dip the smooth side of each dumpling first into vegetable oil, then into sesame seeds, for a decorative finish (optional).
8. Cook Dumplings: Heat a frying pan over medium heat and drizzle with a little oil. Place dumplings into the pan with the sesame seed side down and fry for 3 minutes until lightly golden. Flip them over, then add 30ml boiling water, 1 tbsp soy sauce, and 1 tsp sugar to the pan. Immediately cover with a lid and steam for 8 minutes. Monitor to prevent burning and add water if it evaporates early.
9. Serve: Remove the cooked oyaki from the pan. Serve warm and enjoy!

Notes

• Use boiling water for the dough to help achieve a tender, pliable texture.
• Steaming the dumplings in the pan after frying ensures the filling is fully cooked and juicy.
• Adjust the seasoning in the filling to taste, adding more soy sauce or sugar if desired.
• Sesame seed coating is optional but adds crunch and visual appeal.
• These dumplings can be stored in the refrigerator for up to 2 days and reheated by pan-frying again.

Keywords: Japanese Oyaki, vegan dumplings, sweet potato dumplings, pan-fried dumplings, plant-based Japanese snack, savory vegan recipe