Oyaki (Pangsit Isi Jepang)

Bahan-bahan (12 porsi)

• 2½ cups all-purpose flour (plain flour)
• 200 ml boiling water ((1 cup minus 2½ Tbsp))
• 1 tsp neutral oil
• ¼ tsp Diamond Crystal kosher salt
• 2 Japanese or Chinese eggplants
• 1 Tbsp toasted sesame oil
• 1 Tbsp sugar ((you can reduce if you‘d like; the dough tastes rather bland, so make sure the filling has a strong flavor))
• 1 Tbsp miso
• 2 shiso leaves (perilla/ooba) ((julienned; optional))
• 12 oz kabocha squash ((¼ kabocha with seeds))
• 1 Tbsp neutral oil
• ¼ cup water
• 1 Tbsp sugar
• 1 tsp soy sauce
• 1 pinch Diamond Crystal kosher salt
• 1 Tbsp neutral oil