Oyaki -- Regional Savory Dumplings from Nagano Prefecture. Great recipe for Oyaki -- Regional Savory Dumplings from Nagano Prefecture. I suddenly craved Oyaki for the first time in a while. Add whatever filling you have in your refrigerator.
The chewy oyaki dough is made from wheat flour or the mixture of wheat flour and buckwheat flour and stuffed with a variety of yummy fillings.
The fillings are generally made from vegetarian ingredients such as fresh seasonal vegetables, mushrooms, beans, or pickles.
Oyaki Dumplings Char-grilled oyaki from Ogawa no Sho in Ogawa Village The original Nagano snack food, this flour dumpling is filled with vegetables and then steamed, char-grilled or fried to perfection.
You can have Oyaki -- Regional Savory Dumplings from Nagano Prefecture using 8 ingredients and 7 steps. Here is how you cook that.
Ingredients of Oyaki -- Regional Savory Dumplings from Nagano Prefecture
- It's of For the dough:.
- It's 200 grams of Cake flour.
- You need 1 tsp of Baking powder.
- Prepare 1 tbsp of Sugar.
- It's 1 tsp of Salt.
- It's 100 ml of Boiling water.
- It's of For the filling:.
- You need 1 of Boiled okara, etc..
Common fillings include nozawana pickles, miso-marinated eggplant, shredded daikon radish, and mashed pumpkin. One perfect example is oyaki, roasted dumplings from Nagano made with fermented dough and vegetables. Tasting the Regional Delicacies Source: justonecookbook.com. While food isn't what compels people to visit Nagano, it still has many local delicacies that you cannot miss.
Oyaki -- Regional Savory Dumplings from Nagano Prefecture step by step
- 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..
Oyaki is a very famous dish around this region. It is a Japanese dumpling which is usually steamed. Oyaki has two flavors: sweet and savory. Nagano is another spot famous for buckwheat noodles (specifically the Togakushi kind), as well as oyaki dumplings. Nozawanazuke (Nozawana Pickles) - Nozawana is a Japanese leaf vegetable.
