Dumpling Lasagna
Dumpling Lasagna
Ingredients
For the Filling
- 1 teaspoon ginger, minced
- 1 stalk spring onion, chopped, white and green parts separated
- 4 dried shiitake mushrooms, rehydrated and squeezed dry
- 4 tablespoons dried soy mince, rehydrated and squeezed dry (see notes)
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon mirin
- 1 teaspoon toasted sesame oil
- 10 tablespoons water
- 1/4 teaspoon salt, or to taste
- 1 teaspoon vegetable oil, for sautéing
For the Dumpling Skins
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/2 cup hot water, plus 1 tablespoon, or as needed
For Serving
- as needed chili oil
Instructions
- 1
Rehydrate the dried soy mince: Place the dried soy mince in a bowl and cover with 2 to 3 cups of hot water. Let it soak for 15 minutes, then drain and squeeze out as much water as possible. Set aside.
⏱️ 15 min
- 2
Prepare the dumpling dough: In a large bowl, combine the all-purpose flour. Gradually add the hot water, mixing with chopsticks or a spoon until a shaggy dough forms. Transfer the dough to a clean, lightly floured surface and knead for 8-10 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for 15 minutes.
⏱️ 25 min
- 3
Prepare the filling: Heat 1 teaspoon of vegetable oil in a pan over medium heat. Add the minced ginger and the white parts of the spring onion. Sauté for 1-2 minutes until fragrant. Add the rehydrated shiitake mushrooms and sauté for another 2-3 minutes. Stir in the rehydrated soy mince and mix well.
⏱️ 8 min
- 4
Add the sauces and water to the filling: Pour in the light soy sauce, dark soy sauce, mirin, toasted sesame oil, and 10 tablespoons of water. Stir the mixture well and cook, stirring occasionally, until the sauce is mostly absorbed and the filling is aromatic, about 5-7 minutes. Stir in the green parts of the spring onion and the optional salt to taste. Remove from heat.
⏱️ 10 min
- 5
Roll out the dumpling skins: Divide the rested dough into 8 equal pieces. On a lightly floured surface, take one piece of dough and flatten it with your palm. Using a rolling pin, roll it into a thin, circular dumpling skin, about 4-5 inches in diameter. Repeat with the remaining dough pieces. Keep the rolled skins covered with a damp cloth to prevent drying.
⏱️ 15 min
- 6
Assemble the dumpling lasagna: Take two small, square, heat-proof glass pots (approximately 4x4 inches). Place a thin layer of the prepared filling at the bottom of each pot. Carefully place one handmade dumpling skin on top of the filling. Repeat layering the filling and dumpling skins, alternating between them, until the pots are nearly full, ending with a dumpling skin on top. Each pot should have about 3-4 layers of filling and 3-4 dumpling skins.
⏱️ 10 min
- 7
Steam the lasagna: Place the assembled dumpling lasagnas in a bamboo steamer. If using a multi-tiered steamer, place one pot in each tier. Steam over boiling water for 15-20 minutes, or until the dumpling skins are cooked through and translucent.
⏱️ 20 min
- 8
Serve: Carefully remove the steamed dumpling lasagnas from the steamer. Drizzle with chili oil on top before serving. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Dumpling Lasagna
For the Filling
- 1 teaspoon ginger, minced
- 1 stalk spring onion, chopped, white and green parts separated
- 4 dried shiitake mushrooms, rehydrated and squeezed dry
- 4 tablespoons dried soy mince, rehydrated and squeezed dry (see notes)
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon mirin
- 1 teaspoon toasted sesame oil
- 10 tablespoons water
- 1/4 teaspoon salt, or to taste
- 1 teaspoon vegetable oil, for sautéing
For the Dumpling Skins
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/2 cup hot water, plus 1 tablespoon, or as needed
For Serving
- as needed chili oil
Instructions
- 1
Rehydrate the dried soy mince: Place the dried soy mince in a bowl and cover with 2 to 3 cups of hot water. Let it soak for 15 minutes, then drain and squeeze out as much water as possible. Set aside.
⏱️ 15 min - 2
Prepare the dumpling dough: In a large bowl, combine the all-purpose flour. Gradually add the hot water, mixing with chopsticks or a spoon until a shaggy dough forms. Transfer the dough to a clean, lightly floured surface and knead for 8-10 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for 15 minutes.
⏱️ 25 min - 3
Prepare the filling: Heat 1 teaspoon of vegetable oil in a pan over medium heat. Add the minced ginger and the white parts of the spring onion. Sauté for 1-2 minutes until fragrant. Add the rehydrated shiitake mushrooms and sauté for another 2-3 minutes. Stir in the rehydrated soy mince and mix well.
⏱️ 8 min - 4
Add the sauces and water to the filling: Pour in the light soy sauce, dark soy sauce, mirin, toasted sesame oil, and 10 tablespoons of water. Stir the mixture well and cook, stirring occasionally, until the sauce is mostly absorbed and the filling is aromatic, about 5-7 minutes. Stir in the green parts of the spring onion and the optional salt to taste. Remove from heat.
⏱️ 10 min - 5
Roll out the dumpling skins: Divide the rested dough into 8 equal pieces. On a lightly floured surface, take one piece of dough and flatten it with your palm. Using a rolling pin, roll it into a thin, circular dumpling skin, about 4-5 inches in diameter. Repeat with the remaining dough pieces. Keep the rolled skins covered with a damp cloth to prevent drying.
⏱️ 15 min - 6
Assemble the dumpling lasagna: Take two small, square, heat-proof glass pots (approximately 4x4 inches). Place a thin layer of the prepared filling at the bottom of each pot. Carefully place one handmade dumpling skin on top of the filling. Repeat layering the filling and dumpling skins, alternating between them, until the pots are nearly full, ending with a dumpling skin on top. Each pot should have about 3-4 layers of filling and 3-4 dumpling skins.
⏱️ 10 min - 7
Steam the lasagna: Place the assembled dumpling lasagnas in a bamboo steamer. If using a multi-tiered steamer, place one pot in each tier. Steam over boiling water for 15-20 minutes, or until the dumpling skins are cooked through and translucent.
⏱️ 20 min - 8
Serve: Carefully remove the steamed dumpling lasagnas from the steamer. Drizzle with chili oil on top before serving. Serve hot.
⏱️ 2 min