Japanese pumpkin dumplings in dashi broth (Matthew Kenney)
TM6 TM5

Japanese pumpkin dumplings in dashi broth (Matthew Kenney)

3.3 (3 ratings)

Ingredients

Mushroom Dashi Broth

  • 450 g fresh Swiss brown mushrooms
  • 1420 g water
  • 30 g kombu

Toasted Coconut Cinnamon Broth

  • 450 g fresh shiitake mushrooms, trimmed
  • 60 g tamari
  • 2 ½ cinnamon quills, toasted (see Tips)
  • 85 g flaked coconut, toasted

Dumpling Filling

  • 1250 g water
  • 500 g japanese pumpkin, peeled, deseeded and cut into cubes (2.5 cm)
  • 30 g tamari
  • 15 g rice wine vinegar
  • 15 g coconut oil
  • 1 ½ tsp fresh ginger or ginger paste, to taste (optional)
  • 15 g agave syrup (optional)
  • 20 round wonton wrappers
  • micro herb 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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