Kabocha Squash Shumai
Kabocha Squash Shumai

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, kabocha squash shumai. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Kabocha squash (pronounced kah-bow-cha) looks like a smallish green pumpkin. It has a thick green skin and orange flesh. The flavor is similar to other winter squash, like butternut squash, but sweeter. Kabocha squash, also known as Japanese pumpkin, has a thin but firm green skin and a bright vivid orange flesh.

Kabocha Squash Shumai is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Kabocha Squash Shumai is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have kabocha squash shumai using 7 ingredients and 8 steps. Here is how you cook that.

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

Its benefits include skin care, improved vision, strong heart, & weight loss. Also know how to cook it. Kabocha Squash Salad recipe that goes great with any Korean meal. Kabocha Squash and Goguma (고구마)/Sweet potato are probably some of the most popular ingredient in Korea these days.

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 Salad recipe that goes great with any Korean meal. Kabocha Squash and Goguma (고구마)/Sweet potato are probably some of the most popular ingredient in Korea these days. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been If you're a sucker for squash like we are (hello, butternut, spaghetti, and pumpkin), you may. Roasted Kabocha Squash and Chickpea Salad with Tahini, Scallions and Black Sesame Seeds This healthy winter squash and chickpea salad is laced with a nutty.

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