Go Back
おやき
saya

Oyaki: the Ultimate Japanese Local Snack

Oyaki is a comforting, rustic dumpling made from a simple wheat or buckwheat dough, traditionally stuffed with seasonal vegetables or sweet fillings, then pan-fried and steamed to perfection.
Print Recipe
Cook Time 2 hours
Fermentation 1 hour
Total Time 3 hours
Servings: 12 pieces
Course: Side Dish, Snack
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 180 g  all-purpose flour
  • 20 g  buckwheat flour or whole wheat flour
  • 2 g salt
  • 10 g sugar
  • 4 g dry yeast
  • 100 g  lukewarm water
  • 30 g canola oil
  • 300 g Filling of your choice such as savoury toppings or sweet red bean paste

Method
 

  1. Prepare the dough
    In a medium-sized bowl, combine the all-purpose flour, buckwheat flour or whole wheat flour, salt, sugar, and dry yeast. Mix lightly.
    おやき
  2. Knead the dough
    Add the lukewarm water and canola oil to the flour mixture, and mix until the dough comes together.
    おやき
  3. Ferment the dough
    To prevent the dough from drying out, transfer the dough to a large container with a lid. Let it rise for about 1 hour.
    おやき
  4. Fermentation is finished
    After about 1 hour, check the dough. Dip your finger generously in flour and poke the dough. If the hole doesn’t close back up, the dough has finished rising ☺︎
    おやき
  5.  Divide the dough
    Divide the dough into 12 equal portions (about 30g each). 
    Lightly flour your hands and shape each portion into a ball. Cover the dough with a well-wrung damp cloth to prevent drying, and let it rest for about 15 minutes.
    Tip! Resting the dough makes it easier to stretch in the next step!If the dough is sticky, dust your hands or work surface lightly with flour ☺︎
    おやき
  6. Rolling out the dough
    After resting, use a rolling pin to flatten each ball of dough.
    Tip! Try not to make the centre too thin to prevent tearing. Roll thinner toward the edges instead.
    おやき
  7.  Prepare the filling
    While resting the dough, prepare the filling (about 25g per piece).
    Let any hot fillings cool completely, and drain any excess moisture.
    Tip! Although it takes a little extra effort, it’s recommended to pre-measure and divide the filling in advance. It reduces the risk of tearing the dough and makes the process easier ☺︎
    おやき
  8.  Wrap the ingredients
    Place the filling in the centre of each dough circle.Gather the edges of the dough toward the centre and pinch them tightly closed. Place the sealed side down. Cover with a damp cloth and let rest for about 15 minutes.
    Tip! Avoid overfilling, especially at first — it makes sealing more difficult.
    おやき
  9. Optional: Top with sesame seeds or chopped walnuts. If using toppings, lightly moisten the surface of the dough and press the toppings on to help them stick ☺︎
    おやき
  10. Fry the Oyaki
    Heat a non-stick frying pan over medium heat. Once hot, place the stuffed buns in the pan, leaving some space between each.
    Tip! Press them lightly against the pan as you place them — this increases the browned surface area and gives a nicely toasted look ☺︎
    おやき
  11.  Steam the Oyaki
    Sear over medium heat until golden brown, about 3 minutes per side. Then, add about 3 tbs of water around the edges of the pan, cover with a lid, and steam for another 7 minutes.
  12.  Done and enjoy!
    Enjoy the chewy texture and the delicious aroma of freshly steamed Oyaki!
    おやき
  13. Sweet Oyaki- filled with vegan custard cream and Anko (red bean paste) are also delicious!
    おやき