Recipe: Tasty Oyaki -- Regional Savory Dumplings from Nagano Prefecture

Oyaki -- Regional Savory Dumplings from Nagano Prefecture. 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.

Stuffed with sweet kabocha squash and miso-glazed eggplant, these Oyaki Japanese dumplings are a popular snack in Nagano Prefecture in central Japan. Oyaki (おやき) is a Japanese dumpling made from fermented buckwheat dough wrapped around a stuffing of Japanese vegetables, fruit, or anko bean paste and then roasted on an iron pan. Oyaki are popular and widely available in Nagano Prefecture which is famous for the dish. You can have Oyaki -- Regional Savory Dumplings from Nagano Prefecture using 8 ingredients and 7 steps. Here is how you cook it.

Ingredients of Oyaki -- Regional Savory Dumplings from Nagano Prefecture

1. It's of For the dough:.
2. Prepare 200 grams of Cake flour.
3. It's 1 tsp of Baking powder.
4. It's 1 tbsp of Sugar.
5. Prepare 1 tsp of Salt.
6. It's 100 ml of Boiling water.
7. Prepare of For the filling:.
8. Prepare 1 of Boiled okara, etc..

Trova immagini stock HD a tema Local Cuisine Nagano Prefecture Japan Oyaki e milioni di altre foto, illustrazioni e contenuti vettoriali stock royalty free nella vasta raccolta di Shutterstock. Migliaia di nuove immagini di alta qualità aggiunte ogni giorno. Oyaki is a Japanese savory dumpling, traditionally stuffed with roasted local vegetables. Oyaki is super popular and widely available in Nagano.

Oyaki -- Regional Savory Dumplings from Nagano Prefecture instructions

1. Make the skin. In a bowl, combine the flour, baking powder, sugar, and salt..
2. 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..
3. Roll the dough into one lump, wrap in plastic wrap and let rest in room temperature for about 30 minutes..
4. 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..
5. 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..
6. Bake in an preheated 250ºC oven for 20 minutes and it's done. You could also steam in a steamer..
7. The simmered "uno-hana" I made has no recipe because I just tossed the ingredients. Please use a recipe from another user..

Like Soba noodles, It's a great representation of the prefecture - Oyaki skin is made from buckwheat flour. Nagano Prefecture Tourism Nagano Prefecture Hotels Bed and Breakfast Nagano Prefecture Nagano Prefecture Holiday Rentals Nagano Prefecture Holiday Packages Flights to Nagano Prefecture Nagano Prefecture Attractions Oyaki Making & Walking Tour around Zenkoji in Nagano. 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.