This can be lunch, dinner or even just snack for kids after school! This time I didn’t use eggplant, but I really recommend eggplant Oyaki too!
For the Dough
100 g Bread flour
100 g Cake flour ( or 200 g of all purpose flour )
Salt
150 ml Boiling water
For the dumpling ingredients
60 g Edible chrysanthemum ( or any seasonable green leaf )
150 g Lotus roots
200 g Minced soy meat ( Boiled & drained )
1 tbsp Sesame oil
Salt & Pepper
1 tsp Grated Ginger
1 tbsp Soy sauce
1 tbsp Mirin or Sugar
1
Mix the flour and salt, then pour the boiling water and mix them well.
Start kneading the dough with your both hand for about 5-10 min.
Then rest the dough for 1 hour.
2
Fry the vegetables and soy meat with sesame oil, then add rest of the dumpling ingredients into the pan.
Fry them with low heat for few minutes.
3
Take whatever size dough you want and press it to a round disc. ( you can use the rolling pin )
Wrap the dumpling ingredients in the dough.
4
5
Pour some sesame oil into the frying pan and fry the dumpling on both sides.
6
7
Ingredients
For the Dough
100 g Bread flour
100 g Cake flour ( or 200 g of all purpose flour )
Salt
150 ml Boiling water
For the dumpling ingredients
60 g Edible chrysanthemum ( or any seasonable green leaf )
150 g Lotus roots
200 g Minced soy meat ( Boiled & drained )
1 tbsp Sesame oil
Salt & Pepper
1 tsp Grated Ginger
1 tbsp Soy sauce
1 tbsp Mirin or Sugar
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