How to Make Vegan Oyaki (Japanese Eggplant Dumplings)

Across Japan, treasured recipes are passed down from one generation to the next, and make vegan oyaki is one of these iconic culinary traditions. These delightful dumplings encapsulate the spirit of Japanese comfort food, blending simplicity and heartwarming flavors.

Oyaki, a beloved specialty from Japan’s Nagano Prefecture, are pan-fried dumplings or buns filled with sweet or savory fillings. Made from a basic mixture of flour and water, the dough is shaped into pockets of deliciousness. Traditional fillings range from Nozawana (pickled mustard greens) and pumpkin to eggplant flavored with umami-rich miso.

What makes oyaki unique is its preparation. They’re pan-fried to achieve a crispy exterior, then steamed or baked for a chewy yet tender texture. The rich cultural history behind oyaki adds to its charm, making it a dish that nourishes both body and soul.

For this recipe, we’re focusing on eggplant—a classic oyaki filling—and seasoning it with savory miso. Miso, a fermented soybean paste, is deeply rooted in Nagano’s culinary traditions. Its earthy, umami flavor complements the eggplant’s soft texture, creating a filling that is both hearty and wholesome.

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Servings: 6 dumplings

• 150g all-purpose flour
• 100ml warm water
• 1 tablespoon oil
• 1/4 teaspoon salt

• 1/2 medium eggplant, diced
• 2 tablespoons miso
• 1 tablespoon sugar
• 1 tablespoon mirin
• 50ml water (for steaming)

• Oil for pan-frying

Expert Tip: Miso isn’t just for soups! Its versatility makes it a must-have for enhancing sauces, marinades, and even dumpling fillings.

Before you start, ensure you have all ingredients ready. This makes the process smoother and helps prevent mistakes.

Combine the flour, warm water, oil, and salt in a mixing bowl. Use chopsticks or a spoon to mix lightly until the mixture starts clumping together. Knead gently by hand until you achieve a soft, pliable dough. Cover the dough with plastic wrap and let it rest for 30 minutes to enhance elasticity.

Dice the eggplant into bite-sized cubes and soak them briefly in water to remove any bitterness. After soaking, thoroughly pat the cubes dry with a kitchen towel. This step prevents oil splatters during frying.

Heat a tablespoon of oil in a frying pan over medium heat. Add the diced eggplant and cook until it softens. Stir in miso, sugar, and mirin, ensuring the flavors meld together beautifully. Once cooked, transfer the filling to a plate to cool before wrapping.

Divide the dough into six equal portions. Roll each piece into a small disc, leaving the center slightly thicker than the edges. This ensures the filling stays secure when wrapped.

Spoon the cooled eggplant filling onto the center of each dough disc. Carefully wrap the edges of the dough around the filling, pinching the seams together to seal it. Shape each dumpling into a round form with no gaps.

Heat a frying pan with a little oil over medium heat. Place the oyaki seam-side down and cook until the bottom is golden brown. Flip the dumplings, add 50ml of water to the pan, and immediately cover with a lid. Steam-fry for several minutes, allowing the dumplings to cook through and develop a tender, chewy texture.

Your oyaki are ready when both sides are beautifully golden and the filling is piping hot. Serve warm to experience the perfect balance of crispy dough and savory filling. These dumplings are best enjoyed fresh but can be reheated for later.

Making oyaki is more than just cooking—it’s a way to connect with Japanese culture and bring a sense of tradition to your kitchen. The chewy dumplings with their flavorful fillings are sure to become a family favorite.