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1
Chop the kabocha into 2 cm cubes, put them in a heat-resistant dish, wrap in plastic, then microwave for about 5 minutes (at 500 to 600 W).
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2
Peel off the skin and mash while hot.
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3
Divide the anko into 8 portions, and roll into balls.
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4
While the kabocha is hot, add the butter and sugar and mix well.
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5
Sift in cake flour and baking powder, then mix until evenly incorporated.
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6
Cut two 25 cm long sheets of parchment paper, then cut each into fourths to prepare 8 square pieces of paper.
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7
Divide the kabocha mixture from Step 4 into 8 portions, roll into balls, flatten into 10-cm circles, then place in the center of the parchment paper.
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8
Place a ball of anko on top.
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9
Press in the sides of the parchment paper, then loosely bring the 4 corners together.
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10
Arrange the dumplings on a frying pan, cover with a lid, then steam on low heat for about 17 to 18 minutes.
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11
They're done!
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12
Test to see whether they are evenly puffy and firm to the touch (they should be moist, but not sticky).
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13
Remove the parchment paper, and transfer to a serving dish.
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14
Sprinkle with poppy seeds (or white sesame seeds).
