Japanese pumpkin dumplings in dashi broth (Matthew Kenney)

Japanese pumpkin dumplings in dashi broth (Matthew Kenney)

3.8 4 évaluations

Prép. 20min

Total 2h 10min

6 portions

Ingrédients

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

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 13 Recettes
Australie et Nouvelle-Zélande

Tu pourrais aussi aimer...

Baked pumpkin doughnuts

1h 20min

Sparkling white sangria punch

24h 30min

Beetroot ciabatta

15h

Baked blueberry and hazelnut cheesecake

27h

Cacao cinnamon eggnog

25min

Steamed lemon cake

2h 20min

Vanilla nut milk

12h 20min

Dessert pizzas (Jo Whitton)

1h 15min

Cashew spread (10-12 months)

5min

Oysters with lime granita

5min

Sunrise margarita (non-alcholic)

10min

Rainbow cauliflower sushi

50min