Cherry & Dennis Helper Habitat
Nagano Vegetable Oyaki Dumplings
長野野菜烤包
Recipe overview
Buckwheat wrappers enclose miso aubergine, browned in a pan then steamed with water.
01
Ingredients
Main ingredients
- 150 g plain flour
- 100 g buckwheat flour
- 350 g aubergine
- 2 stalks spring onions
- 170 ml warm water
- 0.25 tsp salt
Filling and frying oil
- 2 tbsp white miso
- 1 tsp sugar
- 2 tbsp cooking oil
- 180 ml water
02
Tools
- mixing bowl
- measuring jug
- measuring spoons
- kitchen knife
- cutting board
- lidded nonstick frying pan
- spatula
- serving plate
03
Steps
Step 1
Mix both flours and salt and gradually add 170 ml warm water
Mix both flours and salt and gradually add 170 ml warm water.
Step 2
Knead 5 minutes until combined, cover and rest 30 minutes
Knead 5 minutes until combined, cover and rest 30 minutes.
Step 3
Wash and dice aubergine into 1 cm cubes and chop spring onions
Wash and dice aubergine into 1 cm cubes and chop spring onions.
Step 4
Heat one tablespoon oil and sauté aubergine over medium heat for 8 minutes until soft
Heat one tablespoon oil and sauté aubergine over medium heat for 8 minutes until soft.
Step 5
Add miso, sugar and onions, stir 1 minute, then spread on a plate and cool 10 minutes
Add miso, sugar and onions, stir 1 minute, then spread on a plate and cool 10 minutes.
Step 6
Divide dough into eight portions and flatten each into a roughly 12 cm disc
Divide dough into eight portions and flatten each into a roughly 12 cm disc.
Step 7
Add one eighth of the filling and gather edges to seal in the centre
Add one eighth of the filling and gather edges to seal in the centre.
Step 8
Place seam-side down and press gently to 2 cm thickness
Place seam-side down and press gently to 2 cm thickness.
Step 9
Heat half a tablespoon oil and brown four dumplings over medium-low heat for 2 minutes per side
Heat half a tablespoon oil and brown four dumplings over medium-low heat for 2 minutes per side.
Step 10
Add 90 ml water around the edge, cover immediately and cook on low for 8 minutes
Add 90 ml water around the edge, cover immediately and cook on low for 8 minutes.
Step 11
Uncover and evaporate water; cut one open to check there is no raw flour centre
Uncover and evaporate water; cut one open to check there is no raw flour centre.
Step 12
Cook the second batch with remaining oil and water in the same way and serve warm
Cook the second batch with remaining oil and water in the same way and serve warm.
Common mistakes
- Do not make buns too thick; browning does not prove the wrapper is cooked.
Tips
Cool and dry the filling before wrapping so seams seal securely. Contains wheat, buckwheat and soy; unsuitable for buckwheat allergy.
