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Japanese pumpkin dumplings in dashi broth (Matthew Kenney)
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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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