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We hope you got insight from reading it, now let’s go back to kabocha squash dumplings (halloween version) recipe. You can cook kabocha squash dumplings (halloween version) using 6 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to prepare Kabocha Squash Dumplings (Halloween Version):
- Use 1/4 Kabocha squash
- Use 2 tbsp Katakuriko
- Provide 1 Vegetable oil
- Get For the sauce:
- Use 6 tbsp Sugar
- You need 3 tbsp Soy sauce
Instructions to make Kabocha Squash Dumplings (Halloween Version):
- Peel a part of the kabocha squash to use as decorations later. Cut the rest of the kabocha and microwave. *Don't start cooking the peel yet.
- Whilst the kabocha is still warm, mash and combine it well with the katakuriko.
- Cut the kabocha squash peel into the shapes you want for decoration and microwave for 30 seconds.
- Press the kabocha squash into oval shapes and use a spoon to engrave lines on the surface. Press the peel on the kabocha to make the Jack-O'-Lantern face. Lightly oil a frying pan and cook both sides of the Jack-O'-Lantern through.
- Mix the sauce and serve with the cooked kabocha squash patties, and they're done.
Scoop out the seeds and stringy insides and then cut each half into three wedges, making sure that each slice is uniform. I've had pumpkin dumplings in Monterey Park and Beijing, their pretty tangerine-colored filling of grated winter (hard) squash were unpleasantly bland and sometimes undercooked. It's an Asian dumpling that I've let simmer on the back burner for a while and didn't tackle till this week, when faced with leftover roasted kabocha squash. My husband Rory said, "Let's make Italian. Butterfly Squash; Kabocha Squash; Sweet Dumpling Squash.
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