Japanese pumpkin dumplings in dashi broth (Matthew Kenney)

Mushroom Dashi Broth

• 450 g fresh Swiss brown mushrooms
• 1420 g water
• 30 g kombu

Toasted Coconut Cinnamon Broth

• 450 g fresh shiitake mushrooms trimmed
• 60 g tamari
• 2 ½ cinnamon quills toasted (see Tips)
• 85 g flaked coconut toasted

Dumpling Filling

• 1250 g water
• 500 g japanese pumpkin peeled, deseeded and cut into cubes (2.5 cm)
• 30 g tamari
• 15 g rice wine vinegar
• 15 g coconut oil
• 1 ½ tsp fresh ginger or ginger paste, to taste (optional)
• 15 g agave syrup (optional)
• 20 round wonton wrappers
• micro herb or edible flowers