Kabocha Squash Shumai

Name: Kabocha Squash Shumai
Total time: 2400 s
Yield: 4 servings
Cuisine: American
Ingredients: 150 g ground pork; 250 g kabocha squash, about 1/4 squash; 1/4 onion, minced; 2 tsp potato starch; to taste Salt and pepper; 1/2 tsp cinnamon, a little more to taste; 30 sheets shumai wrappers

Ai @cook_2441774

Kanagawa, Japan

I made these shumai my friend that is a kabocha lover! The key ingredient is cinnamon which gives it a unique flavor.

Ai @cook_2441774

Kanagawa, Japan

I made these shumai my friend that is a kabocha lover! The key ingredient is cinnamon which gives it a unique flavor.

Saved

Ingredients

40 mins

4 servings

150 gground pork
250 gkabocha squash, about 1/4 squash
1/4onion, minced
2 tsppotato starch
to tasteSalt and pepper
1/2 tspcinnamon, a little more to taste
30 sheetsshumai wrappers

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Steps

40 mins

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.