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

Calories 1104.3 kJ / 263.9 kcal

Fat 10.4 g

Fibre 3.6 g

Saturated Fat 8.2 g

Carbohydrates 36.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

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

You might also like...

Chicken with Roasted Red Pepper and Squash (Diabetes)

55 min

Candied Strawberries

35 min

Artichoke Alfredo Sauce with Fettuccine

45 min

Champurrado

20 min

Crunchy Caramel Popcorn

2 h 15 min

Peach and Almond Ice Cream

8 h 10 min

Coconut Cucumber Cooler

2 h 10 min

Falafel Waffle

40 min

Gorditas de Chicharrón

1 h 40 min

Green Power Smoothie Bowl

5 min

Egg Drop Soup

45 min

Ramen Noodle Soup

40 min