Oyaki is a Japanese dumpling made from a fermented buckwheat dough wrapped around various fillings, and is a traditional dish of Nagano Prefecture. By using cake flour, you can make a dough that doesn't break apart and is easy to stuff. Oyaki are usually stuffed with anko or nozawana (pickled leaf vegetables), but we're introducing a meat version for Asia Eats :)Asia Eats: http://goo.gl/dx1J2f Share your favorite dumpling pics to Google+ with #AsiaEats for our weekly photo contest, and you could win delicious prizes!"" Recipe (Makes 10) Dough1. Mix 200g cake flour, 2g (1/3 tsp) salt, 5g (1tsp) baking powder by hand.2. Add 5g (1tsp) vegetable oil and 110ml warm water and stir with chopsticks 3. Knead until dough forms4. Wrap in plastic and let sit for 20 minutes Filling5. Mix 25g miso, 3g (1/4 tbsp) salt, 1g dashi-no-moto (soup stock base), 3g (1/4 tbsp) vegetable oil.6. Divide the dough into 10 equal parts (about 30g each)7. Cut two large eggplants into disks with pockets to stuff the miso (see 2:00)8. Stuff eggplant with miso9. Wrap the stuffed eggplant with strip of pork belly, cut in half (120-130g total)10. Roll out the dough and wrap around the pork belly/eggplant 11. Pour small amount of oil in pan and place the dumplings. Cook until golden brown on one side. (We will steam them next so don't worry if they aren't cooked all the way through)12. Place the oyaki in a steam cooker and steam for 10 minutes.13. Enjoy while thinking of the fertile farmland and towering mountains of Shinshu (Nagano).14. Sing Shinano no Kuni (Our Shinano) after eating: http://nicoviewer.net/sm8283906**10 200g 2g 1/3 5g 1 5g 1 110cc20 25g3g 1/4 1g 1/4, 3g 1/41030g 2 120130g1 10
