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Kabocha Squash Dumplings in Dashi Broth (Matthew Kenney)

Kabocha Squash Dumplings in Dashi Broth (Matthew Kenney)
4.6 5 ratings
Prep. 20 min
Total 2 h 10 min
6 portions
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Ingredients

Mushroom Dashi Broth
  • cremini mushrooms
    16 oz
  • water
    50 oz
  • kombu seaweed
    1 oz
Toasted Coconut Cinnamon Broth
  • fresh mushrooms e.g. nameko, stems trimmed
    16 oz
  • tamari sauce
    2 oz
  • cinnamon sticks toasted (see Tip)
    2 ½
  • toasted coconut
    3 oz
Dumpling Filling
  • water divided
    44 oz
  • kabocha squash peeled, deseeded and cubed (1 in.)
    17 ½ oz
  • tamari sauce
    1 oz
  • rice vinegar
    ½ oz
  • coconut oil
    ½ oz
  • grated fresh ginger (optional) to taste
    1 ½ tsp
    1 ½ tsp ginger paste, to taste
  • agave (optional)
    ½ oz
  • wonton wrappers (round)
    20
  • microgreens
    edible flowers

Difficulty

easy

Nutrition per 1 portion

Sodium 979.6 mg
Protein 10.9 g
Energy 1104.3 kJ / 263.9 kcal
Fat 10.4 g
Fibre 3.6 g
Saturated Fat 8.2 g
Carbohydrates 36.6 g

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Also featured in

Elevated Plant-Based Cuisine by Matthew Kenney 15 recipes
United States

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