Spicy Dumpling Lasagne
Spicy Dumpling Lasagne
Ingredients
For the Filling
- 400 g pork mince
- 200 g beef mince
- 1 tablespoon Shaoxing rice wine
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon garlic and ginger paste
- 1 heaped teaspoon chicken powder
- 1 teaspoon sesame oil
- 1/2 teaspoon ground white pepper
- 1 tablespoon rice wine vinegar
- 1 tablespoon chilli crisp
- 2 tablespoons fresh coriander, chopped
- 4 spring onions, finely sliced
For Assembly
- 30 wonton wrappers
- 100 ml chicken stock
For Topping (after cooking)
- 1 tablespoon chilli crisp
- 1/2 tablespoon dark soy sauce
- 2 tablespoons fresh chives, chopped
- 1 teaspoon black sesame seeds
Instructions
- 1
Pop the pork mince and beef mince into a large bowl. Add all the filling ingredients: Shaoxing rice wine, dark soy sauce, oyster sauce, garlic and ginger paste, chicken powder, sesame oil, ground white pepper, rice wine vinegar, chilli crisp, fresh coriander, and spring onions. Use your hands to thoroughly mix and combine everything until well incorporated.
⏱️ 10 min
- 2
Take a 9" x 6" rectangular baking dish. Place 6 of the wonton wrappers onto the base in a single layer, ensuring the base is completely covered. Spread a quarter of the prepared mince filling on top of the wonton wrappers in an even layer. Repeat this process, alternating layers of wonton wrappers and mince filling, until all of the ingredients are used up. The final layer should be wonton wrappers. This process should result in four layers of mince.
⏱️ 10 min
- 3
Once the lasagne is built with the top layer of wonton wrappers, pour the chicken stock evenly over the entire top surface. Place the baking dish into a steamer and cook for 25-30 minutes.
⏱️ 30 min
- 4
After steaming, carefully remove the lasagne from the steamer and let it stand for 10 minutes. Dress the top with more chilli crisp, dark soy sauce, fresh chives, and a scattering of black sesame seeds. Portion into 4 servings and enjoy.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Dumpling Lasagne
For the Filling
- 400 g pork mince
- 200 g beef mince
- 1 tablespoon Shaoxing rice wine
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon garlic and ginger paste
- 1 heaped teaspoon chicken powder
- 1 teaspoon sesame oil
- 1/2 teaspoon ground white pepper
- 1 tablespoon rice wine vinegar
- 1 tablespoon chilli crisp
- 2 tablespoons fresh coriander, chopped
- 4 spring onions, finely sliced
For Assembly
- 30 wonton wrappers
- 100 ml chicken stock
For Topping (after cooking)
- 1 tablespoon chilli crisp
- 1/2 tablespoon dark soy sauce
- 2 tablespoons fresh chives, chopped
- 1 teaspoon black sesame seeds
Instructions
- 1
Pop the pork mince and beef mince into a large bowl. Add all the filling ingredients: Shaoxing rice wine, dark soy sauce, oyster sauce, garlic and ginger paste, chicken powder, sesame oil, ground white pepper, rice wine vinegar, chilli crisp, fresh coriander, and spring onions. Use your hands to thoroughly mix and combine everything until well incorporated.
⏱️ 10 min - 2
Take a 9" x 6" rectangular baking dish. Place 6 of the wonton wrappers onto the base in a single layer, ensuring the base is completely covered. Spread a quarter of the prepared mince filling on top of the wonton wrappers in an even layer. Repeat this process, alternating layers of wonton wrappers and mince filling, until all of the ingredients are used up. The final layer should be wonton wrappers. This process should result in four layers of mince.
⏱️ 10 min - 3
Once the lasagne is built with the top layer of wonton wrappers, pour the chicken stock evenly over the entire top surface. Place the baking dish into a steamer and cook for 25-30 minutes.
⏱️ 30 min - 4
After steaming, carefully remove the lasagne from the steamer and let it stand for 10 minutes. Dress the top with more chilli crisp, dark soy sauce, fresh chives, and a scattering of black sesame seeds. Portion into 4 servings and enjoy.
⏱️ 10 min