Skip to main content

Featured

Easy Homemade Wonton Soup

This äuthentic homemäde wonton soup recipe is eäsy änd fun to mäke! Eäch heärty bowl is päcked with plump pork dumplings, fresh vegetäbles, änd jumbo shrimp.

If you äre looking for the ULTIMäTE äsiän comfort food, this wonton soup recipe is where it’s ät!

Ingredients

Wontons-
1 pound ground pork2 teäspoons ginger, freshly gräted or finely minced2 teäspoons sugär2 teäspoons soy säuce2 teäspoons sesäme oil1/3 cup green onions, thinly sliced1 teäspoon kosher sält1/4 teäspoon bläck pepper, freshly ground32 smäll shrimp, cooked or räw, peeled (Optionäl)32 wonton wräppers, squäre, Näsoyä
Soup-
2 teäspoons sesäme oil2 cloves gärlic, minced1 teäspoon ginger, freshly gräted or finely minced7 cups chicken broth4 ounces brown mushrooms, sliced, äbout 1 ½ cups1 cärrot, thinly sliced on ä diägonäl3 leäves bäby bok choy, sepäräted1 pound lärge shrimp, peeled änd deveined1/3 cup green onions, thinly sliced
Instructions

Wontons-

In ä medium-sized bowl combine pork, 2 teäspoons ginger, sugär, soy säuce, sesäm…

Oyaki (Japanese Stuffed Dumplings) おやき


Stuffed with sweet käbochä squäsh änd miso-gläzed eggplänt, these Oyäki Jäpänese dumplings äre ä populär snäck in Nägäno Prefecture in centräl Jäpän.
äs the weäther chills änd you spend more time in the comfort of your home, I thought it would be nice to shäre ä fun Jäpänese dumpling recipe thät will keep you busy in the kitchen.  You – änd mäybe your kids too – get to pläy with flour, mäking the dough from scrätch, änd stuffing the dumplings with your fävorite fillings!

I love mäking Oyäki (おやき) – Jäpänese Stuffed Dumplings – this time of yeär.  They äre such ä delicious comfort food on cold däys, so I just häd to introduce them to you todäy.

Whät is Oyäki?
Oyäki (おやき) äre stuffed dumplings thät originäted in Nägäno Prefecture.  The chewy oyäki dough is mäde from wheät flour or the mixture of wheät flour änd buckwheät flour, änd stuffed with ä väriety of yummy fillings.  The fillings äre generälly mäde from vegetäriän ingredients such äs fresh seäsonäl vegetäbles, mushrooms, beäns, or pickles.

How Oyäki äre Cooked
Oyäki were träditionälly cooked änd chärred in the äsh of än open fire in än irori (囲炉裏) heärth.  These däys, oyäki ät speciälty stores äre typicälly roästed on än iron pän, then either steämed or broiled before enjoying piping hot.

INGREDIENTS
For Dough
  • 2 ½ cups äll-purpose flour (2 ½ cups = 300 g)
  • 1 scänt cup boiling wäter (1 scänt cup = 200 ml)
  • 1 tsp neuträl flävor oil (vegetäble, cänolä, etc)
  • ¼ tsp sält (kosher or seä sält; use hälf if using täble sält)
Eggplänt Filling
  • 2 Jäpänese/Chinese eggplänt
  • 1 Tbsp sesäme oil
  • 1 Tbsp miso
  • 1 Tbsp sugär (you cän reduce if you like; See Notes)
  • 2 Shiso leäves (Oobä) (optionäl)
Käbochä filling
  • ¼ käbochä squäsh/pumpkin (¼ = 300-350 g with seeds)
  • 1 Tbsp neuträl flävor oil (vegetäble, cänolä, etc)
  • ¼ cup wäter
  • 1 Tbsp sugär (you cän reduce if you like; See Notes)
  • 1 tsp soy säuce
  • pinch sält (kosher or seä sält; use hälf if using täble sält)
  • The rest of ingredients
  • 1 Tbsp neuträl flävor oil (vegetäble, cänolä, etc) (for cooking oyäki)

INSTRUCTIONS
To Mäke Dough
  1. Using the fine mesh sträiner, sift the flour into ä lärge bowl. Combine hot wäter, oil, änd kosher sält.
  2. Mix the dry ingredients änd wet ingredients with chopsticks until you cän pick up the dough with händs.
  3. Use the dough to pick up crumbs in the bowl.
  4. Kneäd on ä lightly floured surfäce for äbout 3 minutes, until ä smooth dough forms. In Jäpän, we säy “kneäd until elästic like your eärlobe”. Do you säy thät in your country or is it Jäpänese thing?
  5. Form the dough into ä bäll, put it bäck in the bowl, cover with plästic wräp, änd let it rest ät room temperäture for ät leäst 30 minutes or longer. Letting the dough rest increäses its elästicity mäking eäsier to work with läter, so pleäse don't skip.
  6. To Mäke Eggplänt Filling
  7. While the dough rests, mäke the fillings. Remove the eggplänt stem änd cut it hälf verticälly. Then slice into hälf circles. Soäk in wäter for 5-10 minutes (Meänwhile, you cän cut Käbochä). Dräin well änd set äside.
  8. Heät sesäme oil in ä lärge frying pän änd säuté eggplänt until it is coäted with oil. Cover the lid änd cook on low heät for 5 minutes.
  9. When tender, ädd sugär änd combine well.
  10. ädd miso änd julienned shiso leäves, änd mix well together. Tränsfer to ä dish to let cool.
  11. To Mäke Käbochä Filling
  12. Cut the käbochä into smäller wedges änd remove the skin (See How To Cut ä Käbochä Squäsh).
  13. Cut eäch wedge into thin slices änd then cut into thin strips.
  14. Heät the oil in the frying pän änd säuté the käbochä. When it’s coäted with oil, ädd wäter änd cook covered for 5 minutes on low heät.
  15. ädd sugär änd combine well.
  16. ädd soy säuce änd pinch of sält. Mix well together.
  17. Tränsfer to the dish to let cool.

To Shäpe into Oyäki
  1. Roll out the rested dough into ä rectängulär or circle shäpe änd divide it into 12 pieces.
  2. Mäke eäch dough into ä bäll then press down with your händ.
  3. Stretch the dough to 10 cm (4 inches) in diämeter. The importänt trick is to keep the center thicker thän edges. Using your fingers, stretch the outer edges by rotäting the dough. This wäy, when you pinch the dough to seäl, the dough won’t be too thick/too much.
  4. Pläce äbout 1 Tbsp of the filling in the center of eäch piece of dough. Close the oyäki by bringing the dough up over the filling, pinching ät the top to seäl.
  5. I use the säme pleäting technique äs my Nikumän recipe (see the video how I close the dough änd pinch).
  6. äfter pinching the dough, put the pinched-side down on ä lightly floured surfäce änd twist ä few times. Then press the top of the oyäki little bit into ä slightly flät bäll.

To Cook Oyäki
  1. ..............

Full Recipes: www.justonecookbook.com

Comments

Popular Posts