Sweet Potato And Carrot Oyaki

  1. Make the potato dough the night before or earlier: Sweet potato is more watery than white potato, so after it mashed, put it in a dry pan over low heat, and stir until it's dried out and rather floury. Add the cornstarch or potato starch, salt, sugar and carrots. Mix well. Let cool, and store in the refrigerator.
  2. Mix the cooked ham and cheese together well with your hands to form a sort of ham-cheese paste.
  3. Take out the cold dough and knead for a couple of minutes. Divide into 8 pieces for regular sized oyaki, or 20-24 pieces for little oyaki. Fill each piece of dough with the ham-cheese paste, and form into rounds or pigs or whatever strikes your fancy.
  4. Heat up a non-stick frying pan with a little olive oil over medium heat. Put the oyaki in the pan, taking care not to overcrowd the pan. Cook on the first side for 4-5 minutes, turn and brush with a little soy sauce. Cook on the other side for 2-3 minutes. Turn again and brush with a little more soy sauce.
  5. Remove from the frying pan to a plate, and let cool before packing into bento box.
  6. These can also be frozen - follow the instructions for Potato Oyaki.
  7. Oyaki filling alternativesnhe miso, tahini and nut paste, with the amount of chopped nuts doubled, is a very nice filling. Use one level teaspoonful (not a heaping teaspoonful) per oyaki.ninely chopped Japanese pickles such as shibazuke or narazukenell squeezed out and finely chopped kimchinooked and well seasoned vegetablesnrated or shredded cheeseneftover gyoza dumpling filling (cook the oyaki a few minutes longer to allow the filling to cook through)nhopped up braised pork bellynrumbled leftover meatloaf (brush the surface with ketchup or steak sauce instead of soy sauce and sesame oil)nnd..why not? Leftover chopped up turkey, or stuffing.

sweet potato, cornstarch, salt, sugar, carrot, hard cheese, soy sauce, olive oil

Taken from www.yummly.com/recipe/Sweet-Potato-and-Carrot-Oyaki-1004431 (may not work)

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