Kabocha Squash Dumplings in Dashi Broth (Matthew Kenney) Metric

Mushroom Dashi Broth

• 450 g cremini mushrooms
• 1420 g water
• 30 g kombu

Toasted Coconut Cinnamon Broth

• 450 g fresh mushrooms, e.g. nameko, stems trimmed
• 60 g tamari sauce
• 2 ½ cinnamon sticks, toasted (see Tip)
• 85 g toasted coconut flakes

Dumpling Filling

• 1250 g water, divided
• 500 g kabocha squash, peeled, deseeded and cubed (2.5 cm)
• 30 g tamari sauce
• 15 g rice vinegar
• 15 g coconut oil
• 1 ½ tsp fresh ginger, grated, to taste (optional)
  or 1 ½ tsp ginger paste, to taste (optional)
• 15 g agave syrup (optional)
• 20 wonton wrapper, round (round)
• microgreens
  or edible flowers