Apple Oyaki

In Sochi yesterday, U.S. skier David Wise won the gold medal in men’s halfpipe, an event that is making its debut as an Olympic sport at these Winter Games.  Tina Maze of Slovenia won her second gold medal of the 2014 Olympics in the women’s giant slalom.  For the first time in seventy-eight years, Norway won silver and gold medals in the men’s Nordic combined event.

The 1998 Nagano Winter Olympics are the next in the Winter Olympics series.  This year, NHL players were allowed to play on the men’s ice hockey team due to a three-week suspension of the NHL season.  Women’s ice hockey was an Olympic event for the first time in Nagano, along with curling and snowboarding.

Oyaki are a popular street food in Nagano.  These dumplings start out with a simple dough that can be stuffed with just about any filling imaginable.  They are then fried, or steamed, or baked (or some combination of the three).  Red bean paste is one popular filling, as is a seasoned ground meat.  I also saw a pumpkin and a sweet potato variation that look fantastic.  I should have plenty of opportunity to try them all because we are hooked on these things.  I made these with a simple apple filling because Nagano is also famous for its apple crops and it was like wrapping the best apple pie you’ve ever had in a soft fried dough.  I can easily see why these things are so popular- as soon as you have one, you want another.

apple oyaki

Apple Oyaki


for the dough:

  • 200 g. all-purpose flour (1 1/2 C. to 1 3/4 C.)
  • pinch of salt
  • 1/3 C. water
  • oil, for cooking

for the filling:

  • 1 medium apple, peeled and grated
  • 1 Tbsp. butter
  • 2 Tbsp. brown sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. vanilla


To make the dough, combine the flour, salt, and water in a mixing bowl.

Knead with your hands until a soft dough forms, adding more flour as necessary.  The dough will have a consistency similar to pizza dough when it is right.

Wrap the dough in plastic wrap and let it rest refrigerated or at room temperature for 1 hour.

To make the filling, combine all of the filling ingredients in a small saucepan.

Stir to combine.

Cook over medium heat, stirring, until the butter has melted, the sugar has dissolved, and the apple has softened.

Divide the dough into eight equal pieces.

Roll each piece of dough into a ball and then flatten the ball into a circle 3-4″ in diameter.

Divide the apple filling evenly among the 8 dough circles.

Stretch the dough to wrap it around the filling and pinch to seal up the dumpling.

Pour enough oil (canola is suggested) into a skillet to just cover the bottom, and heat over medium-high heat.

When the oil is hot, place the dumplings into the skillet, seam-side down.

Cook for 1-2 minutes until the bottom browns, then flip over and cook for an additional 1-2 minutes to brown the other side.

Pour 1/4 C. water into the skillet and place a lid over the top, allowing the water to steam the dumplings.

If the dough isn’t cooked through by the time the water has evaporated, add more water and continue to steam until cooked through.

Remove the dumplings from the skillet and serve warm.

Makes 8 dumplings.

Source: dough adapted from Macrobiotic Kitchen


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