Japanese pumpkin dumplings in dashi broth (Matthew Kenney)

Japanese pumpkin dumplings in dashi broth (Matthew Kenney)

3.8 4 評分

準備 20 分

總時間 2小時 10 分

6 portions

食材

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

難易度

簡單

營養價值每 1 portion

鈉 979.6 mg

蛋白質 10.9 g

卡路里 1104.3 kJ / 263.9 kcal

脂肪 10.4 g

纖維 3.6 g

飽和脂肪 8.2 g

碳水化合物 36.6 g

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Elevated Plant-Based Cuisine by Matthew Kenney 13 食譜
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