Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, kabocha squash shumai. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Kabocha Squash Shumai is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Kabocha Squash Shumai is something which I have loved my whole life. They’re nice and they look wonderful.
Kabocha squash (pronounced kah-bow-cha) looks like a smallish green pumpkin. It has a thick green skin and orange flesh. The flavor is similar to other winter squash, like butternut squash, but sweeter.
To get started with this particular recipe, we have to prepare a few components. You can have kabocha squash shumai using 7 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Kabocha Squash Shumai:
- Take 150 g ground pork
- Make ready 250 g kabocha squash, about 1/4 squash
- Take 1/4 onion, minced
- Get 2 tsp potato starch
- Make ready to taste Salt and pepper
- Get 1/2 tsp cinnamon, a little more to taste
- Make ready 30 sheets shumai wrappers
Its benefits include skin care, improved vision, strong heart, & weight loss. Also know how to cook it. 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.
Steps to make Kabocha Squash Shumai:
- Cut the kabocha into small pieces. Steam about 10-12 minutes until soft.
- Mash the kabocha with a fork.
- 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.
Kabocha squash, also known as Japanese pumpkin, is perfect for roasting, stuffing, pureeing, and more. This versatile winter squash will soon become your go-to fall ingredient. This Kabocha Squash Recipe (Japanese pumpkin) with mushrooms and chicken makes a great pumpkin squash one-pan Simmered Kabocha Squash Recipe with Chicken and Enoki Mushrooms. Kabocha Squash Salad that will enhance any Korean meal! Kabocha Squash and Goguma (고구마)/Sweet potato are probably some of the most popular ingredient in Korea these days.
So that’s going to wrap this up with this special food kabocha squash shumai recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
