Kabocha Squash Shumai

• 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

1. Cut the kabocha into small pieces.
2. Steam about 10-12 minutes until soft.
3. Mash the kabocha with a fork.
4. Mix all ingredients, adding salt, pepper and cinnamon to taste.
5. Scoop out a little filling onto a shumai wrapper, like this.
6. Lightly wrap the sides of the wrapper up around the filling and pinch the corners together so the filling stay in.
7. Twist the corners a little so it looks like a shuriken (it's a throwing star!!)
8. Prepare steamer by lining with parchment paper (poke holes in the paper) or with pieces of cabbage leaves (recommended!
9. ).
10. Steam shumai about 10 minutes, or until filling is cooked through.

ground pork, kabocha squash, onion, starch, salt, cinnamon, wrappers

Taken from cookpad.com/uk/recipes/243950-kabocha-squash-shumai (may not work)