Kabocha Squash Dumplings in Dashi Broth (Matthew Kenney)

Kabocha Squash Dumplings in Dashi Broth (Matthew Kenney)

5.0 4 avaliações

Preparação 20min

Total 2h 10min

6 portions

Ingredientes

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 (opcional) to taste
1 ½ tsp
1 ½ tsp ginger paste, to taste
agave (opcional)
½ oz
wonton wrappers (round)
20
microgreens

edible flowers

Nutrição por 1 portion

Energia 263.9 kcal / 1104.3 kJ

Proteína 10.9 g

Gordura 10.4 g

Hidratos de carbono 36.6 g

Fibra 3.6 g

Gordura saturada 8.2 g

Sódio 979.6 mg

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Também apresentado em

Elevated Plant-Based Cuisine by Matthew Kenney 15 Receitas
Estados Unidos

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