Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, oyaki – regional savory dumplings from nagano prefecture. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Oyaki (おやき) are stuffed dumplings that originated in Nagano Prefecture. These rustic, homemade oyaki dumplings have played an important role in Nagano's regional cuisine for Today's Oyaki recipe includes sweet and savory kabocha squash and miso-glazed eggplant fillings. Oyaki (おやき) is a Japanese dumpling made from a fermented buckwheat dough wrapped around a stuffing of Japanese vegetables, fruit, or anko bean paste and then roasted on an iron pan.
Oyaki – Regional Savory Dumplings from Nagano Prefecture is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Oyaki – Regional Savory Dumplings from Nagano Prefecture is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook oyaki – regional savory dumplings from nagano prefecture using 8 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Oyaki – Regional Savory Dumplings from Nagano Prefecture:
- Take For the dough:
- Take 200 grams Cake flour
- Prepare 1 tsp Baking powder
- Get 1 tbsp Sugar
- Make ready 1 tsp Salt
- Make ready 100 ml Boiling water
- Prepare For the filling:
- Prepare 1 Boiled okara, etc.
Nagano est la capitale de la préfecture éponyme située dans la région du Chubu, au centre de l'île principale de Honshu au Japon. Réputée pour ses pistes de ski, elle est aussi connue pour sa production de fruits, de nouilles soba et d'oyaki, un chausson fourré aux légumes et soja.
Instructions to make Oyaki – Regional Savory Dumplings from Nagano Prefecture:
- Make the skin. In a bowl, combine the flour, baking powder, sugar, and salt.
- Gradually add hot water and whisk with chopsticks. Once it's somewhat combined, knead with your hands until the flouriness is gone. If it becomes too soft, add cake flour a little.
- Roll the dough into one lump, wrap in plastic wrap and let rest in room temperature for about 30 minutes.
- Wrap the filling. Divide the dough into 4 and roll into balls. Flatten each ball, spoon a portion of the filling in the middle and wrap, then secure the edges close. If you make the edges of the skin thinner than the middle, the thickness of the skin will be even when you wrap in the filling.
- Heat a frying pan to medium heat, thinly spread oil, and put the Oyaki closed edges down. Add a tablespoon of water to the pan and cover with a lid. Once it has browned, flip over and brown the other side.
- Bake in an preheated 250ºC oven for 20 minutes and it's done. You could also steam in a steamer.
- The simmered "uno-hana" I made has no recipe because I just tossed the ingredients. Please use a recipe from another user.
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