Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, kabocha squash shumai. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Kabocha Squash Shumai is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Kabocha Squash Shumai is something that I have loved my entire life.
Kabocha squash, also known as Japanese pumpkin, has a thin but firm green skin and a bright vivid orange flesh. Amongst the many squash varieties, kabocha probably tastes the sweetest. The kabocha sold in Japan is small and has very dark green skin.
To begin with this recipe, we must first prepare a few components. You can have kabocha squash shumai using 7 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Kabocha Squash Shumai:
- Prepare 150 g ground pork
- Take 250 g kabocha squash, about 1/4 squash
- Make ready 1/4 onion, minced
- Get 2 tsp potato starch
- Get to taste Salt and pepper
- Prepare 1/2 tsp cinnamon, a little more to taste
- Take 30 sheets shumai wrappers
Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been If you're a sucker for squash like we are (hello, butternut, spaghetti, and pumpkin), you may. Kabocha squash, known as Japanese pumpkin is rich in vitamin A & C. Its benefits include skin care, improved vision, strong heart, & weight loss. Also know how to cook it.
Steps to make Kabocha Squash Shumai:
- Cut the kabocha into small pieces. Steam about 10-12 minutes until soft.
1. Mash the kabocha with a fork.
1. Mix all ingredients, adding salt, pepper and cinnamon to taste. - Scoop out a little filling onto a shumai wrapper, like this.
- Lightly wrap the sides of the wrapper up around the filling and pinch the corners together so the filling stay in.
- Twist the corners a little so it looks like a shuriken (it's a throwing star!!)
- Prepare steamer by lining with parchment paper (poke holes in the paper) or with pieces of cabbage leaves (recommended!).
- Steam shumai about 10 minutes, or until filling is cooked through.
Roasted kabocha squash soup, thick and creamy, with ginger, cumin, and coriander. Have you come across "Kabocha" squash in the market? It's a Japanese variety of winter squash. Roasted kabocha squash is very sweet, similar to roasted chestnuts & sweet potatoes. Kabocha is also known as Japanese pumpkin or Korean pumpkin (danhobak).
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