Japanese pumpkin dumplings in dashi broth (Matthew Kenney)

Japanese pumpkin dumplings in dashi broth (Matthew Kenney)

3.8 4 rating

Prep. 20min

Total 2 h 10min

6 portions

Ingredients

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

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

Fiber 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 13 Recipes
Australia and New Zealand

You might also like...

Yellow Curry noodle soup

Yellow Curry noodle soup

20min

Fruit Platter with Lemon and Honey Dressing

Fruit Platter with Lemon and Honey Dressing

15min

Pho bo (Vietnamese beef and noodle soup)

Pho bo (Vietnamese beef and noodle soup)

2 h

Souffle pancakes with berries

Souffle pancakes with berries

40min

Black rice pudding

Black rice pudding

25 h 5min

Baba ghanoush

Baba ghanoush

1 h

Basic kimchi

Basic kimchi

144 h 20min

Dani Valent's Basque cheesecake

Dani Valent's Basque cheesecake

2 h 10min

Orange, raspberry and coconut jellies

Orange, raspberry and coconut jellies

2 h 30min

Ajvar (capsicum and eggplant dip)

Ajvar (capsicum and eggplant dip)

50min

Black tahini

Black tahini

20min

Lebanese-style hommus

Lebanese-style hommus

13 h 15min