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Kabocha Squash Dumplings in Dashi Broth (Matthew Kenney)
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Ingredients
Mushroom Dashi Broth
- 16 oz cremini mushrooms
- 50 oz water
- 1 oz kombu seaweed
Toasted Coconut Cinnamon Broth
- 16 oz fresh mushrooms, e.g. nameko, stems trimmed
- 2 oz tamari sauce
- 2 ½ cinnamon sticks, toasted (see Tip)
- 3 oz toasted coconut
Dumpling Filling
- 44 oz water, divided
- 17 ½ oz kabocha squash, peeled, deseeded and cubed (1 in.)
- 1 oz tamari sauce
- ½ oz rice vinegar
- ½ oz coconut oil
-
1 ½
tsp grated fresh ginger, to taste
(optional)
or 1 ½ tsp ginger paste, to taste (optional) - ½ oz agave (optional)
- 20 wonton wrappers (round)
-
microgreens
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
- Fibre
- 3.6 g
- Sodium
- 979.6 mg
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