Kabocha Squash Dumplings in Dashi Broth (Matthew Kenney) Metric

Name: Kabocha Squash Dumplings in Dashi Broth (Matthew Kenney) Metric
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 6 portions
Ingredients: 450 g cremini mushrooms; 1420 g water; 30 g kombu; 450 g fresh mushrooms; 60 g tamari sauce; 2 ½ cinnamon sticks; 85 g toasted coconut flakes; 1250 g water; 500 g kabocha squash; 30 g tamari sauce; 15 g rice vinegar; 15 g coconut oil; 20 wonton wrapper, round; microgreens

5.0 (1 rating)

Difficulty easy

Preparation time 20 min

Total time 2h 10 min

Serving size 6 portions

Ingredients

450 g cremini mushrooms
1420 g water
30 g kombu

450 g fresh mushrooms, e.g. nameko, stems trimmed
60 g tamari sauce
2 ½ cinnamon sticks, toasted (see Tip)
85 g toasted coconut flakes

1250 g water, divided
500 g kabocha squash, peeled, deseeded and cubed (2.5 cm)
30 g tamari sauce
15 g rice vinegar
15 g coconut oil
1 ½ tsp fresh ginger, grated, to taste (optional)
or 1 ½ tsp ginger paste, to taste (optional)
15 g agave syrup (optional)
20 wonton wrapper, round (round)
microgreens
or edible flowers

Nutrition: per 1 portion
Calories: 1104.3 kJ / 263.9 kcal
Protein: 10.9 g
Carbohydrates: 36.6 g
Fat: 10.4 g
Saturated Fat: 8.2 g
Fibre: 3.6 g
Sodium: 979.6 mg