Kabocha Squash Shumai

1. 1

   Cut the kabocha into small pieces.

2. 2

   Steam about 10-12 minutes until soft.

3. 3

   Mash the kabocha with a fork.

4. 4

   Mix all ingredients, adding salt, pepper and cinnamon to taste.

5. 5

   Scoop out a little filling onto a shumai wrapper, like this.

6. 6

   Lightly wrap the sides of the wrapper up around the filling and pinch the corners together so the filling stay in.

7. 7

   Twist the corners a little so it looks like a shuriken (it's a throwing star!!)

8. 8

   Prepare steamer by lining with parchment paper (poke holes in the paper) or with pieces of cabbage leaves (recommended!

9. 9

   ).

10. 10

    Steam shumai about 10 minutes, or until filling is cooked through.

* Per serving · 4 servings · Values may vary.

No additional tips available.