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...

Butternut Squash and Ginger Soup

35 min

Vegan Eggplant Massaman Curry

No ratings

Creamy Mushroom Soup

25 min

Spaghetti alla carbonara

30 min

Egg Salad in Crispy Easter Nests

No ratings

Pea, Cherry Tomato and Feta Hummus Wraps

10 min

Basic Soup Purée

45 min

Frozen Fruit Sorbet

5 min

Plain Yogurt

14 h

Flour Tortilla

1 h

Caramel ice cream

9 h

Demo Recipe 4 - Creamy Potato Soup

30 min