Japanese pumpkin dumplings in dashi broth (Matthew Kenney)

Japanese pumpkin dumplings in dashi broth (Matthew Kenney)

3.8 4 valutazioni

Prep. 20min

Totale 2h 10min

6 portions

Ingredienti

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

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 979.6 mg

Proteine 10.9 g

Calorie 1104.3 kJ / 263.9 kcal

Grassi 10.4 g

Fibre 3.6 g

Grassi saturi 8.2 g

Carboidrati 36.6 g

Vuoi preparare questa ricetta?

Questa e altre 100 000 ricette ti aspettano!

Registrati per una prova gratuita di 30 giorni e scopri tutto il mondo Cookidoo®.

Registrati gratis Ulteriori informazioni

Presente anche in

Elevated Plant-Based Cuisine by Matthew Kenney 13 ricette
Australia e Nuova Zelanda

Ti potrebbe interessare anche...

Soba noodles

1h

Avocado Tikka (Matthew Kenney)

6h 5min

Soula's Spanakopita

1h 35min

Crispy Korean tofu

1h 20min

Japanese ramen noodle soup

1h 50min

Vegan 'pulled pork'

20min

Coulibiac salmon pie

2h 40min

Tetsuya Wakuda's Marinated lobster tail with bread salad and avocado soup (TM6)

30min

Cooking gnocchi or pasta

35min

Penne with mussels

1h 5min

"Egg and sausage" breakfast sandwich

1h

Steamed rice balls with spicy lime dipping sauce

1h 10min