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

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®.

Sign up for free More information

Also featured in

Elevated Plant-Based Cuisine by Matthew Kenney 15 Recipes
United States

You might also like...

Matzo Ball Soup

1 h 20 min

Vegetarian Potstickers with Chili Dipping Sauce

45 min

Jumbo Shrimp with Vermicelli

30 min

Artichokes with Garlic Tarragon Butter

40 min

Caesar Salad

30 min

Iced Cardamom Tea

10 min

Kamut Risotto with Parmesan Zucchini

9 h 45 min

Monster Mash with Black Sesame Crackers

1 h 10 min

Jackfruit nuggets

1 h 40 min

Thai Iced Tea

2 h 25 min

Pumpkin Pie Bread

1 h 20 min

Chili Oil Noodles

30 min