Easiest Way to Make Kabocha Squash Shumai in 13 Minutes for Beginners

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive 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.

Cut the kabocha into small pieces. Kabocha squash (pronounced kah-bow-cha) looks like a smallish green pumpkin. It has a thick green skin and orange flesh.

Kabocha Squash Shumai is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Kabocha Squash Shumai is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. 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:

1. Prepare 150 g ground pork
2. Get 250 g kabocha squash, about 1/4 squash
3. Take 1/4 onion, minced
4. Make ready 2 tsp potato starch
5. Get to taste Salt and pepper
6. Prepare 1/2 tsp cinnamon, a little more to taste
7. Take 30 sheets shumai wrappers

If you are traveling in Japan. 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 (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America.

Instructions 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.

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. 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 and Chickpea Salad with Tahini, Scallions and Black Sesame Seeds

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