Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, kabocha squash shumai. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
I used Kanten (agar agar powder) to firm up the Kabocha (Japanese Squash). Kanten contains a lot of fiber, so it's really healthy! Kabocha squash, also known as Japanese pumpkin, is perfect for roasting, stuffing, pureeing, and more.
Kabocha Squash Shumai is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Kabocha Squash Shumai is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook kabocha squash shumai using 7 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Kabocha Squash Shumai:
- Get 150 g ground pork
- Make ready 250 g kabocha squash, about 1/4 squash
- Prepare 1/4 onion, minced
- Make ready 2 tsp potato starch
- Take to taste Salt and pepper
- Get 1/2 tsp cinnamon, a little more to taste
- Prepare 30 sheets shumai wrappers
It is also called kabocha squash or Japanese pumpkin in North America. 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.
- 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 is best simmered to enhance its natural sweetness and nutty flavour. "Kabocha" is a variety of Japanese winter squash. It is also known as Japanese pumpkin in North America. Kabocha squash is is that for me- I just can't get enough of it! I had never attempted to cook kabocha squash as I had heard a lot of how inconvenient it was to cut and prepare it at home. Roasted kabocha squash is very sweet, similar to roasted chestnuts & sweet potatoes.
So that’s going to wrap this up with this special food kabocha squash shumai recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
