Name: How to Make Vegan Oyaki (Japanese Eggplant Dumplings)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Cuisine: Japanese
Ingredients: 150g all-purpose flour; 100ml warm water; 1 Tbsp oil; 1/4 tsp salt; 1/2 Eggplant, diced; 50g Ground meat (preferably pork); 2 Tbsp miso; 1 Tbsp sugar; 1 Tbsp mirin; 1 Tbsp oil; Additional oil (for pan-frying); 50ml water (for steaming)

How to Make Vegan Oyaki (Japanese Eggplant Dumplings)

Under 40 minutes Easy Vegan Dumplings Eggplant recipe Snack Savory

Across many countries, there are traditional recipes handed down through generations, and in Japan, one of these beloved recipes is oyaki.

Oyaki is a classic Japanese dumpling or bun made from a simple dough of flour and water, typically filled with a variety of sweet or savory ingredients. The dumplings are pan-fried and then steamed or baked, giving them a unique chewy texture with a crisp exterior.

Oyaki is especially popular in Nagano Prefecture, where it’s celebrated as a local specialty. The fillings vary widely depending on the region and the season. Common fillings include Nozawana (pickled mustard greens) from Nagano, pumpkin, and eggplant often seasoned with miso.

In this recipe, we’ll be making a miso-seasoned eggplant filling. Miso is integral to Nagano’s food culture, valued for its preservation qualities and nutritional benefits.

Each region and family has its own way of preparing oyaki, with different filling choices and methods. For instance, when using eggplant, some cooks leave it whole, while others chop it or even roast it before filling the dumpling. Conversations about oyaki are often rich with stories, as the variations are endless.

Originally, oyaki were known as "yakimochi" (grilled rice cake), and families would make the dough from whatever flour was locally available. Traditionally, they were cooked on an irori (hearth) or baked in ashes, a method called "haiyaki." While hearths are no longer common in homes, oyaki is still prepared in various ways today, including steaming, steaming then baking, or simply pan-frying.

This treasured snack has been passed down since the Edo period, from generation to generation, offering a sense of warmth and homeliness.

Try this recipe, and it will fill not only your stomach but also warm your heart!

Overview

Prep time: 30 mins

Cook time: 10 mins

Total time: 40 mins

Total servings: 6

Difficulty: Easy

Ingredients

150g all-purpose flour
100ml warm water
1 Tbsp oil
1/4 tsp salt
1/2 Eggplant, diced
50g Ground meat (preferably pork)
2 Tbsp miso
1 Tbsp sugar
1 Tbsp mirin
1 Tbsp oil
Additional oil (for pan-frying)
50ml water (for steaming)

Expert's Tip

Miso is best known as the key ingredient in miso soup, but its versatility extends far beyond Japanese cuisine. Its rich flavor and umami boost make it perfect for traditional and modern dishes alike. Use it as a dipping sauce, mix it into bolognese for added depth, or add it to marinades and dressings!

Instructions

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1) Gather the Ingredients

To prepare for making oyaki, start by gathering all the necessary ingredients. For the dough, you’ll need all-purpose flour, warm water, oil, and salt. For the filling, have eggplant, ground meat, miso, sugar, mirin, and oil. Lastly, set aside additional oil for pan-frying and water for steaming.

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2) Make the Dough

Add the oil, salt, and warm water to the flour. Start by lightly mixing everything with chopsticks or a spoon until the ingredients begin to come together. Once the mixture starts to stick, knead it lightly by hand until a dough forms. Cover the dough with plastic wrap to prevent it from drying out, and let it rest for about 30 minutes. Don’t worry, the surface does not need to be smooth.

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3) Dice the Eggplant

Cut the eggplant into cubes and soak it briefly in water. After soaking, pat the eggplant thoroughly dry with paper towels. Make sure to remove as much water as possible; excess moisture can cause the oil to splatter during frying, which could lead to burns.

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4) Make the Filling

Heat a frying pan and add a bit of oil. Add the ground meat and cook until it changes color. Then, add the diced eggplant and seasonings (miso, sugar, and mirin), stirring well. Continue to cook over medium heat until everything is thoroughly cooked. Once finished, transfer the filling to a plate and let it cool before using.

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5) Stretch the Dough

Divide the dough into six equal portions and roll each one into a circular shape. As you roll, keep the center slightly thicker than the edges. Stretch the dough gently while rotating it to achieve an even, round shape that will hold the filling well.

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6) Wrap the Filling

Divide the eggplant miso filling into six portions and place one portion onto each piece of dough. Carefully wrap the dough around the filling, pinching the seams together with your fingers to seal it. Flip the wrapped dumpling over and gently shape it into a round form, ensuring the filling is securely enclosed.

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7) Pan-Steam Oyaki

Heat a frying pan and add a little oil. Place the oyaki in the pan and fry until one side turns golden brown. Once browned, flip them over, add about 50 ml of water to the pan, and cover with a lid to steam-fry. This technique gives the oyaki a crispy exterior while ensuring the filling is fully cooked and tender.

8) Enjoy Your Oyaki

Once both sides of the Oyaki are golden brown and cooked through, they’re ready to enjoy! Serve them warm for the best flavor and texture, and savor the delicious blend of chewy dough and savory filling.

About the author

Ayako Kidokoro

Ayako is a recipe writer based in Frankfurt, Germany. Though she is originally from Japan, she has lived across five countries both in America and Europe. She loves writing dessert-related recipes and sharing them with Japanese Taste readers, but she also loves educating people about Japanese tradition, culture, and language. She loves exploring and making new recipes from scratch, but other than food, she also loves doing yoga to help her stay in shape and relax.

View articles by Ayako Kidokoro