Oyaki (Japanese Stuffed Dumplings) おやき

subheading: For Dough:

2 ½ cups all-purpose flour (plain flour) (300 g)

1 scant cup boiling water (200 ml)

1 tsp neutral-flavored oil (vegetable, canola, etc)

¼ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)

subheading: Eggplant Filling:

2 Japanese/Chinese eggplant

1 Tbsp sesame oil (roasted)

1 Tbsp miso

1 Tbsp sugar (you can reduce if you like; See Notes)

2 Shiso leaves (Ooba) (optional)

subheading: Kabocha filling:

¼ kabocha (squash/pumpkin) (11 to 12 oz or 300 to 350 g with seeds)

1 Tbsp neutral-flavored 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 (I use Diamond Crystal; Use half for table salt)

subheading: The rest of ingredients:

1 Tbsp neutral-flavored oil (vegetable, canola, etc) (for cooking oyaki)

Directions at justonecookbook.com

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