Hello, I am Laura. Today, we’re going to make kabocha squash shumai recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Kabocha Squash Shumai Recipe
Kabocha Squash Shumai is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Kabocha Squash Shumai is something that I have loved my entire 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 that.
The ingredients needed to make Kabocha Squash Shumai:
- Get 150 g ground
- Make ready 250 g kabocha squash, about 1/4 squash
- Get 1/4 onion, minced
- Make ready 2 tsp potato starch
- Prepare to taste Salt and pepper
- Get 1/2 tsp cinnamon, a little more to taste
- Get 30 sheets shumai wrappers
Instructions 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.
So that is going to wrap this up with this distinctive dish kabocha squash shumai recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
