Vegan Japanese Oyaki Recipe

Introduction

Oyaki are traditional Japanese dumplings filled with savory vegetables, offering a comforting and flavorful bite. This vegan version features sweet potato and leek, wrapped in a tender dough and pan-fried to golden perfection. Perfect as a snack or light meal, these oyaki bring warmth and satisfaction with every mouthful.

Ingredients

• 150g all-purpose flour
• 1/2 tsp salt
• 2 tsp vegetable oil
• 100ml boiling water
• 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
• 30ml water
• 1 tbsp soy sauce (for steaming liquid)
• 1 tsp sugar (for steaming liquid)
• Vegetable oil, for garnish and frying
• Sesame seeds, for garnish

Instructions

1. Step 1: Place the peeled and cubed sweet potatoes in a pot of water. Bring to a boil over high heat and cook for about 8 minutes or until tender. Drain and set aside.
2. Step 2: In a bowl, combine the flour, salt, and vegetable oil. Gradually pour in the boiling water while stirring with chopsticks until the mixture forms shaggy dough. Transfer the dough onto a clean surface and knead for 3 minutes. Cover with cling film and set aside.
3. Step 3: Heat a frying pan with a splash of vegetable oil over medium heat. Add the sliced leek and sauté briefly, then add the cooked sweet potatoes, 1 tbsp soy sauce, sesame oil, and sugar. Stir well to combine into a chunky paste. Remove from heat and set aside.
4. Step 4: Knead the dough again for 1 minute. Divide it into 8 equal pieces.
5. Step 5: Roll each piece into a thin circular wrapper about 3 inches in diameter.
6. Step 6: Place a spoonful of the filling in the center of each wrapper. Fold the edges up and pinch them together in a circular motion to seal the dumpling completely. Gently flatten each dumpling to form a thick disc. Repeat for all wrappers.
7. Step 7: Optional: Pour vegetable oil onto one plate and sesame seeds onto another. Lightly dip the smooth side of each dumpling first into the oil, then into the sesame seeds to coat.
8. Step 8: Heat a frying pan over medium heat and drizzle with oil. Place the dumplings sesame seed side down and fry for about 3 minutes until slightly golden. Flip them over, then pour in 30ml water, 1 tbsp soy sauce, and 1 tsp sugar. Cover with a lid and steam for 8 minutes. Monitor closely and add more water if it evaporates too quickly to prevent burning.
9. Step 9: Remove the cooked oyaki from the pan. Serve warm and enjoy!

Tips & Variations

• For extra flavor, add finely chopped mushrooms or spinach to the filling mixture.
• If you prefer, substitute all-purpose flour with whole wheat flour for a nuttier taste and added fiber.
• Use a bit of water on your fingers when sealing the dumplings to help the edges stick better.
• Serve with a dipping sauce of soy sauce mixed with a little rice vinegar and chili for a tangy kick.

Storage

Store uncooked oyaki in an airtight container in the refrigerator for up to 2 days. Cooked oyaki can be refrigerated for 2–3 days. Reheat by pan-frying lightly or steaming until warmed through to maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these oyaki?

Yes, you can freeze uncooked oyaki by placing them on a baking sheet until firm, then transferring to a freezer bag. Cook from frozen, adding a couple of extra minutes to the steaming time.

What can I use instead of sweet potatoes?

You can substitute sweet potatoes with pumpkin, kabocha squash, or even cooked mushrooms for a different but delicious filling.