Dumpling Lasagna
Dumpling Lasagna
Ingredients
For the Meat Filling
- 1 pound ground pork, lean
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup green onions, chopped
- 2 tablespoons soy sauce
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon white pepper
- 1 tablespoon cornstarch
For Assembly and Garnish
- 2 tablespoons sesame oil
- 14 ounces dumpling wrappers, (approximately 40-50 wrappers, such as CHAN & CHAN Northern Brand)
- as needed chili oil, for drizzling
- 2 tablespoons green onions, chopped, for garnish
Instructions
- 1
In a large metal mixing bowl, combine the ground pork, minced garlic, minced ginger, and 1/4 cup chopped green onions. Pour in the soy sauce. Sprinkle in the chicken bouillon powder, white pepper, and cornstarch. Mix all ingredients thoroughly with a spatula or your hands until well combined and uniform. Ensure no dry spots remain.
⏱️ 10 min
- 2
Prepare four small white ramekins (approximately 4-ounce capacity). Pour about 1/2 teaspoon of sesame oil into the bottom of each ramekin. Use a spoon or brush to coat the bottom and sides of each ramekin with the sesame oil to prevent sticking and add flavor.
⏱️ 5 min
- 3
Add a thin layer of the prepared meat filling to the bottom of each oiled ramekin, pressing it down lightly with a spoon to create an even base.
⏱️ 5 min
- 4
Place one dumpling wrapper on top of the meat layer, gently pressing it onto the meat to remove any air pockets. Trim the dumpling wrapper if necessary to fit the ramekin's shape, though a slight overlap is fine.
⏱️ 5 min
- 5
Add another layer of meat filling (about 1-2 tablespoons) on top of the dumpling wrapper, spreading it evenly. Repeat the layering process (dumpling wrapper, then meat filling) until each ramekin is filled to the brim, ensuring the final top layer is a dumpling wrapper.
⏱️ 10 min
- 6
Place the filled ramekins into a large pot or steamer basket containing about 1-2 inches of water at the bottom. Ensure the water does not touch the bottom of the ramekins. Cover the pot with a tight-fitting lid.
⏱️ 2 min
- 7
Bring the water to a boil over medium-high heat, then reduce heat to medium and steam the dumpling lasagna for 20-25 minutes, or until the pork filling is cooked through and firm to the touch. You can check for doneness by inserting a thin skewer into the center; it should come out clean.
⏱️ 25 min
- 8
Carefully remove the steamed ramekins from the pot. Let them cool for 1-2 minutes, then invert each ramekin onto a serving plate to release the dumpling lasagna. If it sticks, gently run a knife around the edges.
⏱️ 3 min
- 9
Drizzle chili oil generously on top of each dumpling lasagna. Garnish with additional chopped green onions. Serve hot and enjoy immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Dumpling Lasagna
For the Meat Filling
- 1 pound ground pork, lean
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup green onions, chopped
- 2 tablespoons soy sauce
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon white pepper
- 1 tablespoon cornstarch
For Assembly and Garnish
- 2 tablespoons sesame oil
- 14 ounces dumpling wrappers, (approximately 40-50 wrappers, such as CHAN & CHAN Northern Brand)
- as needed chili oil, for drizzling
- 2 tablespoons green onions, chopped, for garnish
Instructions
- 1
In a large metal mixing bowl, combine the ground pork, minced garlic, minced ginger, and 1/4 cup chopped green onions. Pour in the soy sauce. Sprinkle in the chicken bouillon powder, white pepper, and cornstarch. Mix all ingredients thoroughly with a spatula or your hands until well combined and uniform. Ensure no dry spots remain.
⏱️ 10 min - 2
Prepare four small white ramekins (approximately 4-ounce capacity). Pour about 1/2 teaspoon of sesame oil into the bottom of each ramekin. Use a spoon or brush to coat the bottom and sides of each ramekin with the sesame oil to prevent sticking and add flavor.
⏱️ 5 min - 3
Add a thin layer of the prepared meat filling to the bottom of each oiled ramekin, pressing it down lightly with a spoon to create an even base.
⏱️ 5 min - 4
Place one dumpling wrapper on top of the meat layer, gently pressing it onto the meat to remove any air pockets. Trim the dumpling wrapper if necessary to fit the ramekin's shape, though a slight overlap is fine.
⏱️ 5 min - 5
Add another layer of meat filling (about 1-2 tablespoons) on top of the dumpling wrapper, spreading it evenly. Repeat the layering process (dumpling wrapper, then meat filling) until each ramekin is filled to the brim, ensuring the final top layer is a dumpling wrapper.
⏱️ 10 min - 6
Place the filled ramekins into a large pot or steamer basket containing about 1-2 inches of water at the bottom. Ensure the water does not touch the bottom of the ramekins. Cover the pot with a tight-fitting lid.
⏱️ 2 min - 7
Bring the water to a boil over medium-high heat, then reduce heat to medium and steam the dumpling lasagna for 20-25 minutes, or until the pork filling is cooked through and firm to the touch. You can check for doneness by inserting a thin skewer into the center; it should come out clean.
⏱️ 25 min - 8
Carefully remove the steamed ramekins from the pot. Let them cool for 1-2 minutes, then invert each ramekin onto a serving plate to release the dumpling lasagna. If it sticks, gently run a knife around the edges.
⏱️ 3 min - 9
Drizzle chili oil generously on top of each dumpling lasagna. Garnish with additional chopped green onions. Serve hot and enjoy immediately.
⏱️ 2 min