Kabocha Squash Dumplings in Dashi Broth (Matthew Kenney) Metric

Name: Kabocha Squash Dumplings in Dashi Broth (Matthew Kenney) Metric
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 6 portions
Ingredients: 450 g cremini mushrooms; 1420 g water; 30 g kombu; 450 g fresh mushrooms; 60 g tamari sauce; 2 ½ cinnamon sticks; 85 g toasted coconut flakes; 1250 g water; 500 g kabocha squash; 30 g tamari sauce; 15 g rice vinegar; 15 g coconut oil; 20 wonton wrapper, round; microgreens

5.0 1 évaluation

Préparation 20min

Total 2h 10min

6 portions

Ingrédients

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 (optionnel) to taste
1 ½ tsp
1 ½ tsp ginger paste, to taste
agave syrup (optionnel)
15 g
wonton wrapper, round (round)
20
microgreens

edible flowers