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