Kabocha Squash Dumplings in Dashi Broth (Matthew Kenney)

Name: Kabocha Squash Dumplings in Dashi Broth (Matthew Kenney)
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 6 portions
Ingredients: 16 oz cremini mushrooms; 50 oz water; 1 oz kombu seaweed; 16 oz fresh mushrooms; 2 oz tamari sauce; 2 ½ cinnamon sticks; 3 oz toasted coconut; 44 oz water; 17 ½ oz kabocha squash; 1 oz tamari sauce; ½ oz rice vinegar; ½ oz coconut oil; 20 wonton wrappers; microgreens

4.6 5 ocen

Przygotowanie 20 min

Czas całkowity 2 godz. 10 min

6 portions

Składniki

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

edible flowers