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...

Agedashi tofu

30min

Black sticky rice pudding

9 h 40min

Rice paper rolls (Thermomix® Cutter, using modes)

1 h

Marinated lobster tail with bread salad and avocado soup (Tetsuya Wakuda)

30min

Banh xeo (crispy Vietnamese pancake)

24 h 55min

Kimchi non-fried rice

1 h

Pork and coriander steamed dumplings (shumai)

1 h

Soup dumplings (xiao long bao)

26 h 50min

Steamed cabbage and pork dumplings

1 h 35min

Prawn balls with pickled vegetables

1 h 15min

Pork and prawn dumplings

55min

Jiao zi (Chinese dumplings)

50min