Skip to main content Search
Kabocha Squash Dumplings in Dashi Broth (Matthew Kenney)

Kabocha Squash Dumplings in Dashi Broth (Matthew Kenney)
4.6 5 ratings
Prep. 20 min
Total 2 h 10 min
6 portions
Sign up for free

Ingredients

Mushroom Dashi Broth
  • cremini mushrooms
    16 oz
  • water
    50 oz
  • kombu seaweed
    1 oz
Toasted Coconut Cinnamon Broth
  • fresh mushrooms e.g. nameko, stems trimmed
    16 oz
  • tamari sauce
    2 oz
  • cinnamon sticks toasted (see Tip)
    2 ½
  • toasted coconut
    3 oz
Dumpling Filling
  • water divided
    44 oz
  • kabocha squash peeled, deseeded and cubed (1 in.)
    17 ½ oz
  • tamari sauce
    1 oz
  • rice vinegar
    ½ oz
  • coconut oil
    ½ oz
  • grated fresh ginger (optional) to taste
    1 ½ tsp
    1 ½ tsp ginger paste, to taste
  • agave (optional)
    ½ oz
  • wonton wrappers (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
United States

You might also like...

Mushroom and Wild Rice Soup

4.3(25)

30 min

One Pot Noodles

3.0(2)

30 min

Tagliatelle with Porcini Mushrooms

4.0(1)

1 h

Homemade Green Superfood Powder

5.0(8)

14 h 15 min

Vanilla Ground Coffee Blend

4.7(3)

5 min

Keto Cauliflower Stuffing

4.8(19)

1 h 15 min

Spicy Udon Noodles with Tempeh (Matthew Kenney)

4.9(11)

5 h 40 min

Basque Burnt Cheesecake

4.9(623)

3 h 10 min

Hawaiian Summer Rolls

4.4(14)

1 h

Cucumber Lime Sorbet

4.6(14)

8 h 10 min

Boosted Iced Matcha Latte

4.8(42)

5 min

Seared Scallops with Carrot and Ginger Sauce

4.7(22)

40 min