Kabocha Squash Dumplings in Dashi Broth (Matthew Kenney)

Kabocha Squash Dumplings in Dashi Broth (Matthew Kenney)

4.6 5 évaluations

Prép. 20min

Total 2h 10min

6 portions

Ingrédients

Mushroom Dashi Broth

cremini mushrooms
16 oz
water
50 oz
kombu seaweed
1 oz

Toasted Coconut Cinnamon Broth

fresh mushrooms e.g. nameko, stems trimmed
16 oz
tamari sauce
2 oz
cinnamon sticks toasted (see Tip)
2 ½
toasted coconut
3 oz

Dumpling Filling

water divided
44 oz
kabocha squash peeled, deseeded and cubed (1 in.)
17 ½ oz
tamari sauce
1 oz
rice vinegar
½ oz
coconut oil
½ oz
grated fresh ginger (optionnel) to taste
1 ½ tsp
1 ½ tsp ginger paste, to taste
agave (optionnel)
½ oz
wonton wrappers (round)
20
microgreens

edible flowers

Niveau

facile

Infos nut. par 1 portion

Sodium 979.6 mg

Protides 10.9 g

Calories 1104.3 kJ / 263.9 kcal

Lipides 10.4 g

Fibre 3.6 g

Graisses saturées 8.2 g

Glucides 36.6 g

Tu aimes ce que tu vois?

Cette recette et plus de 100 000 autres t'attendent !

Inscrive-toi à notre essai gratuit de 30 jours et découvre le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Elevated Plant-Based Cuisine by Matthew Kenney 15 Recettes
États-Unis

Tu pourrais aussi aimer...

Cashew and Cacao Smoothie

5min

Citrus Kick

5min

Basil Pesto (TM5/6 Metric)

10min

Vietnamese Chicken Pho

1h 10min

Tomato Soup with Grilled Cheese Second Bowl

40min

Coconut Lime Cashew Jasmine Rice

35min

Chocolate Budino (Matthew Kenney)

5h

Vegetarian Japchae

45min

Spicy Lemon Vinaigrette

5min

Mango Lassi

10min

Vegetarian Potstickers with Chili Dipping Sauce

45min

Steamed Siew Mai

5h