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Japanese pumpkin dumplings in dashi broth (Matthew Kenney)

Japanese pumpkin dumplings in dashi broth (Matthew Kenney)
3.8 4 ratings
Prep. 20 min
Total 2 h 10 min
6 portions
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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
  • cinnamon quills toasted (see Tips)
    2 ½
  • tamari
    60 g
  • flaked coconut toasted
    85 g
Dumpling Filling
  • japanese pumpkin peeled, deseeded and cut into cubes (2.5 cm)
    500 g
  • water
    1250 g
  • rice wine vinegar
    15 g
  • coconut oil
    15 g
  • tamari
    30 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

Difficulty

easy

Nutrition per 1 portion

Sodium 979.6 mg
Protein 10.9 g
Calories 1104.3 kJ / 263.9 kcal
Fat 10.4 g
Fibre 3.6 g
Saturated Fat 8.2 g
Carbohydrates 36.6 g

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Also featured in

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

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