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Kabocha Squash Dumplings in Dashi Broth (Matthew Kenney) Metric

Kabocha Squash Dumplings in Dashi Broth (Matthew Kenney) Metric
5.0 1 rating
Prep. 20 min
Total 2 h 10 min
6 portions
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Ingredients

Mushroom Dashi Broth
  • cremini mushrooms
    450 g
  • water
    1420 g
  • kombu
    30 g
Toasted Coconut Cinnamon Broth
  • fresh mushrooms e.g. nameko, stems trimmed
    450 g
  • tamari sauce
    60 g
  • cinnamon sticks toasted (see Tip)
    2 ½
  • toasted coconut flakes
    85 g
Dumpling Filling
  • water divided
    1250 g
  • kabocha squash peeled, deseeded and cubed (2.5 cm)
    500 g
  • tamari sauce
    30 g
  • rice vinegar
    15 g
  • coconut oil
    15 g
  • fresh ginger, grated (optional) to taste
    1 ½ tsp
    1 ½ tsp ginger paste, to taste
  • agave syrup (optional)
    15 g
  • wonton wrapper, round (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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Elevated Plant-Based Cuisine by Matthew Kenney 15 recipes
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