Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, kabocha squash shumai. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Kabocha Squash Shumai is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Kabocha Squash Shumai is something that I have loved my whole life. They are nice and they look wonderful.

I used Kanten (agar agar powder) to firm up the Kabocha (Japanese Squash). Kanten contains a lot of fiber, so it's really healthy! 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.

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

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. 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.

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.

The kabocha sold in Japan is small and has very dark green skin. It can almost fit in one hand with fingers wide spread. Kabocha Squash Salad that will enhance any Korean meal! Kabocha Squash and Goguma (고구마)/Sweet potato are probably some of the most popular ingredient in Korea these days. Kabocha squash can be eaten like any other winter squash.

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