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Vegan Japanese Oyaki Recipe

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★★★★★

4.9 from 133 reviews

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.

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 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

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