Sweet Potato Oyaki

Japanese Dumplings (oyaki)
Flat, bite-sized dumplings from Nagano. This cold-weather comfort food has a satisfying chewy dough that’s good with sweet or savory fillings.
Serves 2–4

For the dough
2½ cups all-purpose flour, plus more for dusting
½ tsp. salt
⅔ cup water, more if needed
1 tsp. neutral oil

In a bowl, combine flour and salt. Bring water to a boil, then allow it to cool for a minute. Add oil and water to flour. Stir with a spoon to cool the dough, then transfer to a floured surface and knead until it is smooth and elastic. Cover and let rest for at least 30 minutes.

For the filling
12 oz. sweet potato or Kabocha squash
2 tsp. neutral oil
2 tsp. white miso
1½ Tbsp. brown sugar
Salt, to taste

Preheat oven to 350°. Toss the sweet potato (whole) or squash (de-seeded) in oil and place on a rimmed baking sheet lined with foil or parchment. Roast until tender (test for doneness after 45 minutes); remove from oven and let cool slightly.

Peel sweet potato or squash and place flesh in a bowl. Add miso and brown sugar and mash to combine. Season to taste.

Other types of squash, such as acorn, can create a looser filling, which can be more challenging to use as it makes enclosing the dumplings more precarious. Other fillings, such as sautéed shiitake mushrooms and greens, or adzuki bean paste (anko) are also great options.

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cooking & serving

1 Tbsp. neutral oil
Water as needed

On a floured work surface, use your hands to shape dough into a long rope 1 inch in diameter. Cut dough into ¾-inch segments; cover pieces with a kitchen towel to prevent them from drying out. Roll each piece into 3- to 3½-inch circles. (Try to make the center slightly thicker than the edges.) Dust lightly with flour and transfer to a rimmed baking sheet lined with parchment.

Place about 2 teaspoons of filling on the center of each round. Gather the edges of the dough together in the center and pinch to seal, forming a pouch. Place oyaki seam-side down on a rimmed baking sheet lined with parchment and dusted with flour. You can gently pat the dumplings into flat rounds, like hockey pucks. Repeat with remaining dough.

Heat a sauté pan with 1 tablespoon of oil. Sear dumplings seam-side down until golden brown, then flip over to sear the other side. Once golden brown on both sides, place about ¼ cup of water into the pan and immediately cover with a tight-fitting lid. Allow the dumplings to cook until tender, 10–15 minutes.