International dishesSavory CakesJapanabout 1 hour 15 minutes, including 30 minutes resting the dough
Japanese oyaki buns with pumpkin filling come out with a skin that is crisp and chewy at once and a sweet, soft pumpkin filling. The buns are fried first and steamed after, so both faces color while the inside stays tender. The hardest part is kneading the dough with boiling water, because dough left to cool gives a stiff skin that resists rolling.
The dough has to be kneaded while it is still warm, then rested for 30 minutes to become properly supple. The pumpkin filling must be cool and dry before it is rolled into balls, since a wet filling stops the dough from sealing.
This batch weighs about 1.7kg, at roughly 122 calories per 100g.
Method
Stir 1/3 teaspoon of salt and 2 teaspoons of vegetable oil into 260ml of boiling water.
Pour 400g of all purpose flour into the bowl of hot water and stir until the dough comes together. Turn it out onto a work surface and knead until supple, put it in a clean bowl, cover it with cling film and rest it for about 30 minutes.
Peel 800g of pumpkin, wash it and cut it into small pieces.
Heat 2 tablespoons of vegetable oil in a pan, fry the pumpkin briefly, add 100ml of water, cover and cook for 5 minutes until soft.
Once the pumpkin is soft, add 4 tablespoons of kOBE Monk Fruit Blend, 4 teaspoons of soy sauce and 1g of salt, and mix well. Turn it onto a plate to cool, then divide it into 16 portions and roll them into balls.
Divide the dough into 16 equal pieces, roll them into balls, dust the work surface with flour and roll each one into a thin round.
Place a pumpkin ball in the center of each round, pinch the edges shut, turn it seam side down and press gently.
Heat oil in a pan and fry the buns over low heat until both faces are golden brown.
Steam the buns for about 10 minutes to cook them through, then serve.
Tips
A deep orange pumpkin gives a naturally sweeter filling and a better color.
Frying first and steaming after is what makes oyaki, giving a skin that is crisp and chewy at once, so neither step can be dropped.
kOBE Monk Fruit Blend dissolves slowly, so stir the filling for another minute or two after it goes in for an even taste.
kOBE Monk Fruit Blend does not caramelize, so the brown color of the filling comes from the soy sauce and from frying the pumpkin.
Knead the dough while it is still warm to the hand, since dough kneaded cold gives a stiff skin that cracks as it is rolled.
Pinch the edges tightly shut before turning the bun over, as an open seam lets the filling run into the pan.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.