Potato Oyaki With Meat Soboro

• 2 cups mashed potatoes approx. 440ml precooked plain, no milk, butter etc. added
• 4 tablespoons cornstarch or potato starch, katakuriko
• salt to taste, Omit if the potatoes were boiled in salted water
• 8 teaspoons meat
• sesame oil
• soy sauce

1. Make the potato dough the night before or earlier. Use hot mashed potatoes; if you are using leftover mashed potatoes, heat them in the microwave for 2-3 minutes on high until hot. Add the cornstarch and salt, and mix well until the dough has cooled.
2. In the morning, take out the cooled mass and knead it a bit, and divide into 8 pieces. Round and flatten each piece on your palm. Put 1 heaping teaspoonful of soboro in the middle. Gather the dough over the filling, then make a smooth round flat cake. (The dough is very easy to manipulate so this doesn't take much time).
3. Heat up a large non-stick frying pan over medium heat.Drizzle a little bit of sesame oil in the pan, then put in the formed oyaki (do this in 2 batches if your pan is small). Cook until browned underneath, 5-6 minutes, then turn and cook an additional 3-4 minutes. Brush the cooked side with a little soy sauce using a brush or drizzle on a bit with a spoon. Turn once more and brush the other side with soy sauce.
4. Remove from the frying pan to a plate, and let cool before packing into bento box.
5. Formed oyaki can be frozen. Place in a single layer on a sheet of freezer paper on a metal tray. When frozen solid, put the oyaki into freezer bags or a freezer safe container. Use up within a month if possible. The best way to defrost them is in a non-stick frying pan over low heat, which will crisp them up on the outside nicely. You can also microwave them on the high setting, 3-4 minutes for 1 oyaki, 8-10 minutes for 4.

potatoes, cornstarch, salt, meat, sesame oil, soy sauce

Taken from www.yummly.com/recipe/Potato-Oyaki-With-Meat-Soboro-1004428 (may not work)