Lasagna Dumplings
Lasagna Dumplings
Ingredients
For the Dumpling Filling
- 1 pound ground pork
- 1 cup Napa cabbage, shredded
- 1 tablespoon ginger, minced or ginger paste
- 1/2 cup mushrooms, finely chopped
- 1/2 teaspoon salt
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
For Assembly and Garnish
- 24 square dumpling wrappers
- 1/4 cup water, divided, plus more for steaming
- 2 tablespoons chili oil, or as needed
- 2 green onions, chopped
Instructions
- 1
In a large bowl, combine the ground pork, shredded Napa cabbage, minced ginger, finely chopped mushrooms, salt, soy sauce, and oyster sauce. Mix thoroughly with your hands or a spoon until all ingredients are well combined and the mixture is cohesive.
⏱️ 10 min
- 2
Prepare four small, individual-sized ramekins. Place one square dumpling wrapper at the bottom of each ramekin, pressing it gently to fit.
⏱️ 3 min
- 3
Add a layer of the prepared meat filling (about 1 1/2 to 2 tablespoons) on top of the wrapper in each ramekin, spreading it evenly.
⏱️ 3 min
- 4
Place another dumpling wrapper over the filling. Continue layering the meat filling and dumpling wrappers until each ramekin is full, ensuring the top layer is a dumpling wrapper. You should have approximately 3-4 layers of filling and wrappers per ramekin.
⏱️ 7 min
- 5
Pour 1 tablespoon of water into each assembled ramekin. This will help create steam and cook the wrappers.
⏱️ 1 min
- 6
Place the filled ramekins into a large pot or steamer basket with a lid. Add enough water to the bottom of the pot for steaming, ensuring the water level is below the ramekins. Bring the water to a boil, then reduce heat to a simmer.
⏱️ 5 min
- 7
Cover the pot and steam the ramekins for 20 minutes, or until the meat filling is cooked through and the wrappers are tender.
⏱️ 20 min
- 8
Once cooked, carefully remove the 'lasagna dumplings' from the steamer. Drizzle generously with chili oil and garnish with chopped green onions before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lasagna Dumplings
Ingredients
For the Dumpling Filling
- 1 pound ground pork
- 1 cup Napa cabbage, shredded
- 1 tablespoon ginger, minced or ginger paste
- 1/2 cup mushrooms, finely chopped
- 1/2 teaspoon salt
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
For Assembly and Garnish
- 24 square dumpling wrappers
- 1/4 cup water, divided, plus more for steaming
- 2 tablespoons chili oil, or as needed
- 2 green onions, chopped
Instructions
- 1
In a large bowl, combine the ground pork, shredded Napa cabbage, minced ginger, finely chopped mushrooms, salt, soy sauce, and oyster sauce. Mix thoroughly with your hands or a spoon until all ingredients are well combined and the mixture is cohesive.
⏱️ 10 min - 2
Prepare four small, individual-sized ramekins. Place one square dumpling wrapper at the bottom of each ramekin, pressing it gently to fit.
⏱️ 3 min - 3
Add a layer of the prepared meat filling (about 1 1/2 to 2 tablespoons) on top of the wrapper in each ramekin, spreading it evenly.
⏱️ 3 min - 4
Place another dumpling wrapper over the filling. Continue layering the meat filling and dumpling wrappers until each ramekin is full, ensuring the top layer is a dumpling wrapper. You should have approximately 3-4 layers of filling and wrappers per ramekin.
⏱️ 7 min - 5
Pour 1 tablespoon of water into each assembled ramekin. This will help create steam and cook the wrappers.
⏱️ 1 min - 6
Place the filled ramekins into a large pot or steamer basket with a lid. Add enough water to the bottom of the pot for steaming, ensuring the water level is below the ramekins. Bring the water to a boil, then reduce heat to a simmer.
⏱️ 5 min - 7
Cover the pot and steam the ramekins for 20 minutes, or until the meat filling is cooked through and the wrappers are tender.
⏱️ 20 min - 8
Once cooked, carefully remove the 'lasagna dumplings' from the steamer. Drizzle generously with chili oil and garnish with chopped green onions before serving.
⏱️ 1 min