Dumpling Lasagna
×Category: International Ingredients | Type: Chinese | Servings: 4 | By: The Mikey
Protein 20g • Carbs 40g (Fiber 3g) • Fat 25g • 450 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
This viral dumpling lasagna layers savory pork filling with tender wonton wrappers and steams everything into a cozy, dumpling-inspired dish that’s easy, comforting, and totally doable.
Ingredients
- Ground Pork: 1 Lbs.
- Napa Cabbage (Chopped): 1 Cup
- Green Onions (Finely, Sliced): 3
- Fresh Ginger (Minced): 1 TBSP
- Garlic (Mashed): 2 Clove
- Mushrooms (Chopped): 6
- Baking Soda (Optional, but recommend for fluffier texture): 1/2 TSP
- Sesame Oil: 2 TBSP
- Mirin (shaoxing wine): 2 TBSP
- Oyster Sauce: 2 TBSP
- Low Sodium Soy Sauce: 1/4 Cup
- Wonton Wrappers: 1 Pkg.
- Green Onions (for garnish)
- Chili Oil (for garnish)
Instructions
- To start, prepare the dumpling filling.
- In a large bowl, combine the ground pork, chopped napa cabbage, green onions, ginger, garlic, mushrooms, baking soda (if using), sesame oil, mirin, oyster sauce, and soy sauce.
- Use your hands or a fork to mix everything together until well combined.
- Next, set up your ramekins or mugs.
- Begin layering by adding a spoonful of the pork mixture to the bottom, followed by a wonton wrapper.
- Continue alternating layers of filling and wonton wrappers, pressing gently as you go, until the ramekin is nearly full.
- Before adding the final layer, pour ⅓ cup of water into each ramekin.
- Top with two wonton wrappers to seal it in.
- Place the ramekins into a dutch oven or large pot with water halfway up the sides of the ramekins and put the lid on the pot.
- Cover and steam for about 20 minutes, until the pork is fully cooked and the wonton wrappers are soft and tender.
- Carefully remove from the steamer, finish with chili oil and sliced green onions, and serve warm straight from the ramekin.
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