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

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

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
Canada

You might also like...

Beer Pickles

24h 20min

Steamed Pineapple Coconut Cake

1h 45min

Marquesitas (Crispy Stuffed Waffle Cone Crepes)

1h 15min

Potato Pancakes

45min

Walnut Fresh Cheese and Whey Soda Bread

12h 15min

Fresh pasta dough

1h

Gruyerè and black olive breads (Olivettes)

1h 40min

Steamed cabbage and pork dumplings

1h 35min

Chicken Satay with Peanut Sauce

4h 30min

Fondant au chocolate

50min

Caramelized Onion Pizza Dough

4h 25min

Tomato Focaccia

3h