Compatible versions
Kabocha Squash Dumplings in Dashi Broth (Matthew Kenney)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Mushroom Dashi Broth
- 16 oz cremini mushrooms
- 50 oz water
- 1 oz kombu seaweed
Toasted Coconut Cinnamon Broth
- 16 oz fresh mushrooms, e.g. nameko, stems trimmed
- 2 oz tamari sauce
- 2 ½ cinnamon sticks, toasted (see Tip)
- 3 oz toasted coconut
Dumpling Filling
- 44 oz water, divided
- 17 ½ oz kabocha squash, peeled, deseeded and cubed (1 in.)
- 1 oz tamari sauce
- ½ oz rice vinegar
- ½ oz coconut oil
-
1 ½
tsp grated fresh ginger, to taste
(optional)
or 1 ½ tsp ginger paste, to taste (optional) - ½ oz agave (optional)
- 20 wonton wrappers (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
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
Alternative recipes
/search/en-GB?limit=12&lazyLoading=true&accessories=includingFriend%2CincludingBladeCoverWithPeeler%2CincludingCutter%2CincludingSensor&includeRating=true&like=r757894