Nagano Eggplant Oyaki

Yield: 20 dumplings. Knead the flour and warm water thoroughly, cover with a damp cloth and rest for at least 1 hour. Mix the miso, sugar and a little oil for the filling.

Cut the eggplants into 1.5 cm rounds and make a slit through the middle of each round. Put sweet miso into the slit.

Take about 40 g of dough for each dumpling, flatten and wrap around an eggplant round, sealing securely. Pan-cook on both sides and then steam for about 15 minutes, until the filling is tender and the dough cooked through.