Japanese pumpkin dumplings in dashi broth (Matthew Kenney)

Japanese pumpkin dumplings in dashi broth (Matthew Kenney)

3.3 3 ratings

Prep. 20 min

Total 2 h 10 min

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
tamari
60 g
cinnamon quills toasted (see Tips)
2 ½
flaked coconut toasted
85 g

Dumpling Filling

water
1250 g
japanese pumpkin peeled, deseeded and cut into cubes (2.5 cm)
500 g
tamari
30 g
rice wine vinegar
15 g
coconut oil
15 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

Nutrition per 1 portion

Calories 263.9 kcal / 1104.3 kJ

Protein 10.9 g

Fat 10.4 g

Carbohydrates 36.6 g

Fibre 3.6 g

Saturated Fat 8.2 g

Sodium 979.6 mg

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Also featured in

Elevated Plant-Based Cuisine by Matthew Kenney 13 Recipes
Australia and New Zealand

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