Japanese pumpkin dumplings in dashi broth (Matthew Kenney)

Japanese pumpkin dumplings in dashi broth (Matthew Kenney)

3.8 4 évaluations

Préparation 20min

Total 2h 10min

6 portions

Ingrédients

Mushroom Dashi Broth

fresh Swiss brown mushrooms
450 g
water
1420 g
kombu
30 g

Toasted Coconut Cinnamon Broth

fresh shiitake mushrooms trimmed
450 g
cinnamon quills toasted (see Tips)
2 ½
tamari
60 g
flaked coconut toasted
85 g

Dumpling Filling

japanese pumpkin peeled, deseeded and cut into cubes (2.5 cm)
500 g
water
1250 g
rice wine vinegar
15 g
coconut oil
15 g
tamari
30 g
fresh ginger or ginger paste, to taste (optional)
1 ½ tsp
agave syrup (optional)
15 g
round wonton wrappers
20
micro herb or edible flowers

Niveau

facile

Infos nut. par 1 portion

Sodium 979.6 mg

Protides 10.9 g

Calories 1104.3 kJ / 263.9 kcal

Lipides 10.4 g

Fibre 3.6 g

Graisses saturées 8.2 g

Glucides 36.6 g

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Également présenté dans

Elevated Plant-Based Cuisine by Matthew Kenney 13 Recettes
Australie et Nouvelle-Zélande

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