Kabocha Squash Shumai
Kabocha Squash Shumai

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, kabocha squash shumai. It is 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 I made these shumai my friend that is a kabocha lover! The key ingredient is cinnamon which gives it a unique flavor. The key ingredient is cinnamon which gives it a unique flavor.

Kabocha Squash Shumai is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Kabocha Squash Shumai is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few components. 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:
  1. Take 150 g ground pork
  2. Prepare 250 g kabocha squash, about 1/4 squash
  3. Get 1/4 onion, minced
  4. Prepare 2 tsp potato starch
  5. Take to taste Salt and pepper
  6. Take 1/2 tsp cinnamon, a little more to taste
  7. Make ready 30 sheets shumai wrappers

I made these shumai my friend that is a kabocha lover! The key ingredient is cinnamon which gives it a unique flavor. Laos Food Pork Stew Bamboo Shoots Stuffed Mushrooms Stuffed Peppers Spare Ribs Okra Fish Sauce Pork Belly. This savory and sweet kabocha squash recipe is stuffed with a delectable and hearty mixture of ground beef, ground pork and bacon.

Steps to make Kabocha Squash Shumai:
  1. Cut the kabocha into small pieces. Steam about 10-12 minutes until soft.
  2. Mash the kabocha with a fork.
  3. Mix all ingredients, adding salt, pepper and cinnamon to taste.
  4. Scoop out a little filling onto a shumai wrapper, like this.
  5. Lightly wrap the sides of the wrapper up around the filling and pinch the corners together so the filling stay in.
  6. Twist the corners a little so it looks like a shuriken (it's a throwing star!!)
  7. Prepare steamer by lining with parchment paper (poke holes in the paper) or with pieces of cabbage leaves (recommended!).
  8. Steam shumai about 10 minutes, or until filling is cooked through.

Breadcrumbs and egg are used as a binder - while veggies like corn provide a garden fresh pop, and parsley introduces a verdant brightness. Simmered kabocha squash is a favorite of mine — it's one of the most flavorful squashes around, and is chock full of nutrients like beta carotene (especially when you eat the thin skin). Simmered kabocha is a staple in Japanese bento lunches, evoking strong memories for me of train station bentos and home cooking I ate in Japan. Kabocha (かぼちゃor 南瓜) is a variety of pumpkin and is often called Japanese pumpkin or Kabocha squash. But even among Japanese pumpkins, there are different species.

So that is going to wrap it up for this exceptional food kabocha squash shumai recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!