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

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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