A dark ceramics containing Oyaki, Japanese dumplings with kaboch and miso eggplant fillings.

Oyaki (Japanese Stuffed Dumplings)

Course: Appetizer, Breakfast, Main Course, Side Dish, Snack
Cuisine: Japanese
Keyword: dumpling, kabocha, nagano
Prep Time: 1 hour 10 minutes
Cook Time: 45 minutes
Total Time: 2 hours 25 minutes
Servings: 12 pieces
Stuffed with sweet kabocha squash and miso-glazed eggplant, these Oyaki Japanese dumplings are a popular snack in Nagano Prefecture in central Japan.


For Dough

  • 2 ½ cups all-purpose flour (2 ½ cups = 300 g)
  • 1 scant cup boiling water (1 scant cup = 200 ml)
  • 1 tsp neutral flavor oil (vegetable, canola, etc)
  • ¼ tsp kosher/sea salt (use half for table salt)

Eggplant Filling

Kabocha filling

  • ¼ kabocha (squash/pumpkin) (¼ = 300-350 g with seeds)
  • 1 Tbsp neutral flavor oil (vegetable, canola, etc)
  • ¼ cup water
  • 1 Tbsp sugar (you can reduce if you like; See Notes)
  • 1 tsp soy sauce
  • pinch kosher/sea salt (use half for table salt)

The rest of ingredients

  • 1 Tbsp neutral flavor oil (vegetable, canola, etc) (for cooking oyaki)


  1. Gather all the ingredients.
    Oyaki Ingredients

To Make Dough

  1. Using the fine mesh strainer, sift the flour into a large bowl. Combine hot water, oil, and kosher salt.
    Oyaki 1
  2. Mix the dry ingredients and wet ingredients with chopsticks until you can pick up the dough with hands.
    Oyaki 2
  3. Use the dough to pick up crumbs in the bowl.
    Oyaki 3
  4. Knead on a lightly floured surface for about 3 minutes, until a smooth dough forms. In Japan, we say “knead until elastic like your earlobe”. Do you say that in your country or is it Japanese thing?
    Oyaki 4
  5. Form the dough into a ball, put it back in the bowl, cover with plastic wrap, and let it rest at room temperature for at least 30 minutes or longer. Letting the dough rest increases its elasticity making easier to work with later, so please don't skip.

    Oyaki 5

To Make Eggplant Filling

  1. While the dough rests, make the fillings. Remove the eggplant stem and cut it half vertically. Then slice into half circles. Soak in water for 5-10 minutes (Meanwhile, you can cut Kabocha). Drain well and set aside.
    Oyaki 6
  2. Heat sesame oil in a large frying pan and sauté eggplant until it is coated with oil. Cover the lid and cook on low heat for 5 minutes.
    Oyaki 7
  3. When tender, add sugar and combine well.
    Oyaki 8
  4. Add miso and julienned shiso leaves, and mix well together. Transfer to a dish to let cool.

    Oyaki 10

To Make Kabocha Filling

  1. Cut the kabocha into smaller wedges and remove the skin (See How To Cut a Kabocha Squash).

    Oyaki 11
  2. Cut each wedge into thin slices and then cut into thin strips.
    Oyaki 12
  3. Heat the oil in the frying pan and sauté the kabocha. When it’s coated with oil, add water and cook covered for 5 minutes on low heat.
    Oyaki 13
  4. Add sugar and combine well.
    Oyaki 14
  5. Add soy sauce and pinch of salt. Mix well together.
    Oyaki 15
  6. Transfer to the dish to let cool.
    Oyaki 16

To Shape into Oyaki

  1. Roll out the rested dough into a rectangular or circle shape and divide it into 12 pieces.
    Oyaki 17
  2. Make each dough into a ball then press down with your hand.
    Oyaki 18
  3. Stretch the dough to 10 cm (4 inches) in diameter. The important trick is to keep the center thicker than edges. Using your fingers, stretch the outer edges by rotating the dough. This way, when you pinch the dough to seal, the dough won’t be too thick/too much.
    Oyaki 19
  4. Place about 1 Tbsp of the filling in the center of each piece of dough. Close the oyaki by bringing the dough up over the filling, pinching at the top to seal.
    Oyaki 20
  5. I use the same pleating technique as my Nikuman recipe (see the video how I close the dough and pinch).
    Oyaki 21
  6. After pinching the dough, put the pinched-side down on a lightly floured surface and twist a few times. Then press the top of the oyaki little bit into a slightly flat ball.
    Oyaki 22

To Cook Oyaki

  1. Set a steamer ready, by placing a steamer basket on top of wok/pot filled with enough boiling water. If you don’t have a steamer, after cooking the oyaki in a frying pan, add ¼ cup water to the pan. Cover with a lid and steam it until the water evaporates.
    Oyaki 23
  2. Heat the oil in a frying pan (12 inch) and cook oyaki, pinched-side down.
    Oyaki 24
  3. Pan fry for 3-4 minutes each side, or until golden brown.
    Oyaki 24
  4. Transfer the oyaki to a steamer basket and cover to cook on high heat for 15-20 minutes (depending on the size of the oyaki and filling – small one should take about 10 minutes). Make sure the lid is covered with the kitchen towel so condensation on the lid doesn’t fall onto the oyaki.

    Oyaki 25
  5. When they are done steaming, transfer to a wire rack (I use a bamboo strainer) where the heat can escape from the bottom.
    Oyaki 26
  6. Enjoy them immediately. As soon as they become warm, not hot, cover the leftovers with plastic wrap (I wrap individually). Don’t wait until completely cooled down.  You can freeze to store for up to a month, and re-steam to enjoy later.

    Oyaki 27

Recipe Notes

Sugar: I'm aware that 1 Tbsp of sugar seems a lot.  However, the dough tastes rather simple and bland, and the taste of good oyaki relies on the fillings' flavor.  I highly recommend to season the fillings well.  For kabocha filling, if you prefer more savory taste, you can increase the amount of soy sauce but you will need to add some sugar to balance out the salty flavor and can't omit it completely.


Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.