Boiled Kabocha Squash and Chicken Dumplings Recipe

Enjoy deeply flavored steamy kabocha squash (Japanese pumpkin).

Cooking time

20 minutes

Calories

218kcal

Sodium

0.6g

Nutrition facts are for one serving.

Directions

Remove the seeds and pulp from the kabocha squash (Japanese pumpkin) and cut into bite-size pieces. Remove strips of the skin here and there.
Mix the minced chicken in with (A) and the ginger. Shape into 4 cm (1.5 in.) diameter balls.
Line up (1) in a large pot, add (B) and the dashi then turn on the heat.
When it begins to boil, add in (2). When it begins to boil a second time, remove the scum from the surface, cover with a drop lid* and simmer for 7 - 8 minutes, or until the kabocha squash is soft.
- A drop lid is a lid that floats on top of the liquid in pans while simmering foods. It allows heat to be evenly distributed so ingredients cook evenly and quickly. You can purchase one, or make a substitute out of aluminum foil.

Cooking Basics

Ginger - mincing

Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.

Dashi - how to make from kombu and dried bonito flakes

Ingredients (for 800 ml / 27 fl. oz. of dashi)

Kombu/kelp: 10 g (3 × 25 cm / 1.2 x 10 in.)

Katsuobushi/bonito flakes: 20 g (0.7 oz.)

Water: 1000 ml (33.8 fl. oz.)

Directions

Soak the kombu in water for 30 minutes, then heat over medium heat. Just before the water comes to a boil, remove the kombu and turn off the heat. After a few minutes, add in the bonito flakes and allow to sit for 2 minutes. Place a dampened paper towel over an all-purpose strainer and strain the dashi.