Oyaki -- Regional Savory Dumplings from Nagano Prefecture

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   ["Make the skin.", "In a bowl, combine the flour, baking powder, sugar, and salt.", "Gradually add hot water and whisk with chopsticks.", "Once it's somewhat combined, knead with your hands until the flouriness is gone.", "If it becomes too soft, add cake flour a little.", "Roll the dough into one lump, wrap in plastic wrap and let rest in room temperature for about 30 minutes.", "Wrap the filling.", "Divide the dough into 4 and roll into balls.", "Flatten each ball, spoon a portion of the filling in the middle and wrap, then secure the edges close.", "If you make the edges of the skin thinner than the middle, the thickness of the skin will be even when you wrap in the filling.", "Heat a frying pan to medium heat, thinly spread oil, and put the Oyaki closed edges down.", "Add a tablespoon of water to the pan and cover with a lid.", "Once it has browned, flip over and brown the other side.", "Bake in an preheated 250 degrees C oven for 20 minutes and it's done.", "You could also steam in a steamer.", "The simmered ""uno-hana"" I made has no recipe because I just tossed the ingredients.", "Please use a recipe from another user."]

* Per serving · 4 servings · Values may vary.

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