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
Method :
- Cut the kabocha into small pieces. Steam about 10-12 minutes until soft.
- Mash the kabocha with a fork.
- Mix all ingredients, adding salt, pepper and cinnamon to taste.
- Scoop out a little filling onto a shumai wrapper, like this.
- Lightly wrap the sides of the wrapper up around the filling and pinch the corners together so the filling stay in.
- Twist the corners a little so it looks like a shuriken (it"s a throwing star!!)
- Prepare steamer by lining with parchment paper (poke holes in the paper) or with pieces of cabbage leaves (recommended!).
- Steam shumai about 10 minutes, or until filling is cooked through.
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