Slice the pumpkin into 1cm thick pieces. Place them in a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for 3 minutes until soft.

Let the pumpkin cool slightly, then remove the skin.

Mash the pumpkin in a bowl until smooth. Add the dough ingredients (silken tofu, shiratama flour, sugar) and knead until the dough reaches an earlobe-like firmness.

Take 1/5 of the dough, flatten it, and place 1/5 of the cream cheese and raisins in the center. Wrap the dough around the filling, shape it into a ball, and create a pumpkin-like groove using a spoon handle. Repeat for all 5 dumplings.

Boil water in a pot and add the dumplings. Once they float, cook for an additional 2 minutes. Transfer to cold water and drain.