Soup Dumpling Lasagna
Ingredients
Ingredients:
Meat Mixture:
- ½ Lb Ground Pork
- 3 Stalks Scallions (Chopped)
- 2 Shiitake Mushrooms (Diced)
- ½ Tsp White Pepper
- 1 Tsp Ginger (Minced)
- 2 Tsp Garlic (Minced)
- ½ Tsp Sesame Oil
- ½ Tsp Black Pepper
- 1 Tsp Soy Sauce (Adjust if Wanted)
- 1 Tsp Chicken Bouillion
- ½ Tsp Shaoxing Wine (Substitute with any Cooking Wine)
Assembly:
- Lettuce
- 2 C Stock (I prefer Low Sodium)
- 1 Package of Dumpling Wrappers
- Toasted Sesame Seeds
- Scallions (Sliced)
- Chili Oil (For Topping, Optional)
Instructions
- Mix all of the ingredients in the Meat Mixture together. Adjust the spices and flavorings if desired. The Shaoxing Wine adds a little extra depth to the flavor, but omit it or substitute it with whatever cooking alcohol if needed.
- In a ramekin or a large casserole dish, layer in the meat mixture, then lettuce and finally the dumpling wrapper skins. Continue this pattern until you have reached the desired height, but before the final layer of the dumpling wrapper, pour in stock or desired soup until ¾ the height of the ramekin. This will ensure the additional soupiness of the dish. Then finally add two dumpling wrappers on it to finish. I prefer to add two dumpling wrappers for that additional chewiness.
- Steam for 15 minutes or until cooked. To steam, pour water into a pot so that the water level is 2-3 inches above the bottom of the pot. Bring the pot of water to a boil, then add a stand or metal frame that sits securely above the water level. Make sure the stand is stable and not submerged, as the food should be cooked by steam, not boiling water. Place the food in a heat-safe dish or directly on the steamer basket, cover the pot with a tight-fitting lid, and reduce the heat to maintain a steady simmer. Steam until the food is cooked through, checking occasionally to ensure there is still enough water in the pot.
- Top with Chili Oil, Sesame Seeds, and Scallions
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