Kabocha Squash Dumplings in Dashi Broth (Matthew Kenney)
TM6 TM5

Kabocha Squash Dumplings in Dashi Broth (Matthew Kenney)

5.0 (3 rating)

Ingredients

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

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
Fiber
3.6 g
Sodium
979.6 mg

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