Oyaki (Japanese Stuffed Dumplings)

Name: Oyaki (Japanese Stuffed Dumplings)
Prep time: 1 h 10 min
Cook time: 45 min
Total time: 1 h 55 min
Cuisine: Japanese
Ingredients: 2 ½ cups all-purpose flour (plain flour); 200 ml boiling water ((measure 1 cup and remove 2 ½ Tbsp to be precise)); 1 tsp neutral-flavored oil (vegetable, rice bran, canola, etc); ¼ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt); 2 Japanese/Chinese eggplant; 1 Tbsp sesame oil (roasted); 1 Tbsp miso; 1 Tbsp sugar ((you can reduce if you like; the dough tastes rather bland, so make sure the filling has a strong flavor)); 2 shiso leaves (perilla/ooba) ((optional)); 12 oz kabocha (squash/pumpkin) ((¼ kabocha with seeds)); 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc); ¼ cup water; 1 Tbsp sugar; 1 tsp soy sauce; pinch kosher/sea salt (I use Diamond Crystal; use half for table salt); 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) ((for cooking oyaki))