Kabocha Squash Dumplings in Dashi Broth (Matthew Kenney)

Mushroom Dashi Broth

• 16 oz cremini mushrooms
• 50 oz water
• 1 oz kombu seaweed

Toasted Coconut Cinnamon Broth

• 16 oz fresh mushrooms e.g. nameko, stems trimmed
• 2 oz tamari sauce
• 2 ½ cinnamon sticks toasted (see Tip)
• 3 oz toasted coconut

Dumpling Filling

• 44 oz water divided
• 17 ½ oz kabocha squash peeled, deseeded and cubed (1 in.)
• 1 oz tamari sauce
• ½ oz rice vinegar
• ½ oz coconut oil
• 1 ½ tsp grated fresh ginger to taste (optional)
  or 1 ½ tsp ginger paste to taste (optional)
• ½ oz agave (optional)
• 20 wonton wrappers (round)
• microgreens
  or edible flowers