Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, kabocha squash shumai. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Simmered Kabocha Squash, or what we call Kabocha no Nimono (かぼちゃの煮物), is one of the most classic and popular simmered dishes in Japan. If you are traveling in Japan. I used Kanten (agar agar powder) to firm up the Kabocha (Japanese Squash).
Kabocha Squash Shumai is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Kabocha Squash Shumai is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must 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:
- Take 150 g ground pork
- Prepare 250 g kabocha squash, about 1/4 squash
- Take 1/4 onion, minced
- Prepare 2 tsp potato starch
- Get to taste Salt and pepper
- Get 1/2 tsp cinnamon, a little more to taste
- Get 30 sheets shumai wrappers
Also know how to cook it. 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. Kabocha squash can be eaten like any other winter squash.
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.
You can cook it firm and cut it into cubes or you can cook it until it is so soft and tender that you can mash it. 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. See more ideas about Kabocha squash, Squash recipes, Recipes.
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