Japanese pumpkin dumplings in dashi broth (Matthew Kenney)

Japanese pumpkin dumplings in dashi broth (Matthew Kenney)

3.8 4 rating

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
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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

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

You might also like...

Temaki sushi

1 h 40 min

Sushi Rice

1 h 5 min

Macadamia Ricotta (Matthew Kenney)

8 h 30 min

Wonton soup (vegetarian)

45 min

Kimchi non-fried rice

1 h

Steamed Cabbage and Pork Dumplings

55 min

Fragrant pipis

30 min

Steamed cabbage and pork dumplings

1 h 35 min

Mixed mushroom congee with pickled eggs

24 h 40 min

Semolina gnocchi with asparagus

1 h 15 min

Steamed snapper, black beans and rice

1 h 10 min

Jiao zi (Chinese dumplings)

50 min