Kabocha Squash Dumplings in Dashi Broth (Matthew Kenney) Metric

Mushroom Dashi Broth

• 450 g cremini mushrooms
• 1420 g water
• 30 g kombu

Toasted Coconut Cinnamon Broth

• 450 g fresh mushrooms e.g. nameko, stems trimmed
• 60 g tamari sauce
• 2 ½ cinnamon sticks toasted (see Tip)
• 85 g toasted coconut flakes

Dumpling Filling

• 1250 g water divided
• 500 g kabocha squash peeled, deseeded and cubed (2.5 cm)
• 30 g tamari sauce
• 15 g rice vinegar
• 15 g coconut oil
• 1 ½ tsp fresh ginger, grated to taste (optionnel)
  ou 1 ½ tsp ginger paste to taste (optionnel)
• 15 g agave syrup (optionnel)
• 20 wonton wrapper, round (round)
• microgreens
  ou edible flowers