Skip to main content Search
Japanese pumpkin dumplings in dashi broth (Matthew Kenney)

Japanese pumpkin dumplings in dashi broth (Matthew Kenney)
3.8 4 ratings
Prep. 20 min
Total 2 h 10 min
6 portions
Sign up for free

Ingredients

Mushroom Dashi Broth
  • fresh Swiss brown mushrooms
    450 g
  • water
    1420 g
  • kombu
    30 g
Toasted Coconut Cinnamon Broth
  • fresh shiitake mushrooms trimmed
    450 g
  • cinnamon quills toasted (see Tips)
    2 ½
  • tamari
    60 g
  • flaked coconut toasted
    85 g
Dumpling Filling
  • japanese pumpkin peeled, deseeded and cut into cubes (2.5 cm)
    500 g
  • water
    1250 g
  • rice wine vinegar
    15 g
  • coconut oil
    15 g
  • tamari
    30 g
  • fresh ginger or ginger paste, to taste (optional)
    1 ½ tsp
  • agave syrup (optional)
    15 g
  • round wonton wrappers
    20
  • micro herb or 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

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 13 recipes
Australia and New Zealand

You might also like...

Jiao zi (Chinese dumplings)

4.8(316)

50 min

Gwinganna polenta with vegetables

3.7(21)

1 h 10 min

Pizza with Cashew Mozzarella (Matthew Kenney)

4.3(3)

12 h 50 min

Korean pickled potato salad

4.9(18)

25 h 10 min

Temaki sushi

4.9(15)

1 h 40 min

Chilli crab with coconut rice and sambal (Mark LaBrooy)

4.8(16)

1 h 30 min

Guacamole

4.7(369)

10 min

Tetsuya Wakuda's Marinated lobster tail with bread salad and avocado soup (TM6)

3.7(3)

30 min

Asian master stock

4.8(6)

1 h 45 min

Dan dan mian (dandan noodles)

3.3(66)

1 h 10 min

Mixed mushroom congee with pickled eggs

3.6(10)

24 h 40 min

Crispy Korean tofu

4.7(284)

1 h 20 min