Dumpling Lasagna Bowl
Dumpling Lasagna Bowl
Ingredients
For the Dumpling Dough Sheets
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon oil, to 2 teaspoons
- 1/3 cup water, as needed
For the Cream Cheese Filling (Option 1)
- 6 tablespoons cream cheese, to 7 tablespoons, softened
- 1 tablespoon chili oil, or 2 tablespoons for extra spice
- 1 teaspoon green chili, finely chopped
- 1/4 cup sweet corn, boiled
- 4 tablespoons spring onion, chopped
- 1 teaspoon salt, to taste
- 1 teaspoon black pepper
For the Street-Style Momo Filling (Option 2)
- 1 teaspoon garlic, chopped
- 1 onion, medium, finely chopped
- 1/4 cup cabbage, and carrot, finely chopped
- 1 teaspoon soy sauce
- 1 teaspoon black pepper
- 1 teaspoon salt, to taste
- 1 teaspoon oil, to 2 teaspoons, for sautéing
For Garnish (Both Options)
- 1 teaspoon chili oil, extra, as needed
- 1 tablespoon spring onions, chopped, as needed
- 1 teaspoon sesame seeds, as needed
Instructions
- 1
Prepare the dumpling dough: In a medium bowl, combine the all-purpose flour, 1/4 teaspoon salt, and 1 to 2 teaspoons of oil. Mix well.
⏱️ 2 min
- 2
Gradually add water, about 1/3 cup, while kneading the mixture until a soft, smooth dough forms. Adjust water as needed to achieve the desired consistency.
⏱️ 5 min
- 3
Cover the dough and let it rest for 10 to 15 minutes. This allows the gluten to relax, making it easier to roll.
⏱️ 15 min
- 4
While the dough rests, prepare your chosen filling. For the Cream Cheese Filling: In a bowl, combine the softened cream cheese, 1 to 2 tablespoons chili oil, 1 teaspoon finely chopped green chili, 1/4 cup boiled sweet corn, 4 tablespoons chopped spring onion, salt to taste, and 1 teaspoon black pepper. Mix thoroughly until well combined.
⏱️ 5 min
- 5
For the Street-Style Momo Filling: Heat 1 to 2 teaspoons of oil in a pan over medium heat. Add 1 teaspoon chopped garlic and 1 medium finely chopped onion, and sauté until the onion is translucent.
⏱️ 3 min
- 6
Add 1/4 cup finely chopped cabbage and carrot to the pan and continue to sauté for 2-3 minutes until slightly softened. Stir in 1 teaspoon soy sauce, 1 teaspoon black pepper, and salt to taste. Mix well and remove from heat.
⏱️ 3 min
- 7
Once the dough has rested, divide it into 7-8 equal portions. On a lightly floured surface, roll each portion into a large, thin sheet. Use a bowl or a round cutter to cut out round dumpling sheets.
⏱️ 10 min
- 8
To assemble the Cream Cheese Dumpling Lasagna Bowl: Take a small, heatproof bowl (suitable for steaming). Place one dough sheet at the bottom, pressing it gently to line the bowl. Add a layer of the cream cheese filling on top.
⏱️ 2 min
- 9
Place another dough sheet on top of the filling layer, then add another layer of cream cheese filling. Repeat layering with dough sheets and filling until the bowl is nearly full, ending with a dough sheet on top.
⏱️ 3 min
- 10
To assemble the Street-Style Momo Dumpling Lasagna Bowl: Take a small, heatproof bowl (suitable for steaming). Place one dough sheet at the bottom, pressing it gently to line the bowl. Add a layer of the street-style momo filling on top.
⏱️ 2 min
- 11
Place another dough sheet on top of the filling layer, then add another layer of momo filling. Repeat layering with dough sheets and filling until the bowl is nearly full, ending with a dough sheet on top.
⏱️ 3 min
- 12
Prepare your steamer. Place the filled bowls into the steamer, ensuring there is enough space for steam to circulate. Cover the steamer.
⏱️ 1 min
- 13
Steam the bowls for 10 to 12 minutes, or until the dough sheets are pillowy soft and cooked through. The exact time may vary depending on your steamer and the thickness of the dough.
⏱️ 12 min
- 14
Once steamed, carefully remove the bowls from the steamer. Garnish the top of the dumpling lasagna bowl with extra chili oil, chopped spring onions, and sesame seeds.
⏱️ 1 min
- 15
Serve hot and enjoy your Dumpling Lasagna Bowl!
Kitchen Tools
Nutrition Facts (per serving)
Dumpling Lasagna Bowl
For the Dumpling Dough Sheets
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon oil, to 2 teaspoons
- 1/3 cup water, as needed
For the Cream Cheese Filling (Option 1)
- 6 tablespoons cream cheese, to 7 tablespoons, softened
- 1 tablespoon chili oil, or 2 tablespoons for extra spice
- 1 teaspoon green chili, finely chopped
- 1/4 cup sweet corn, boiled
- 4 tablespoons spring onion, chopped
- 1 teaspoon salt, to taste
- 1 teaspoon black pepper
For the Street-Style Momo Filling (Option 2)
- 1 teaspoon garlic, chopped
- 1 onion, medium, finely chopped
- 1/4 cup cabbage, and carrot, finely chopped
- 1 teaspoon soy sauce
- 1 teaspoon black pepper
- 1 teaspoon salt, to taste
- 1 teaspoon oil, to 2 teaspoons, for sautéing
For Garnish (Both Options)
- 1 teaspoon chili oil, extra, as needed
- 1 tablespoon spring onions, chopped, as needed
- 1 teaspoon sesame seeds, as needed
Instructions
- 1
Prepare the dumpling dough: In a medium bowl, combine the all-purpose flour, 1/4 teaspoon salt, and 1 to 2 teaspoons of oil. Mix well.
⏱️ 2 min - 2
Gradually add water, about 1/3 cup, while kneading the mixture until a soft, smooth dough forms. Adjust water as needed to achieve the desired consistency.
⏱️ 5 min - 3
Cover the dough and let it rest for 10 to 15 minutes. This allows the gluten to relax, making it easier to roll.
⏱️ 15 min - 4
While the dough rests, prepare your chosen filling. For the Cream Cheese Filling: In a bowl, combine the softened cream cheese, 1 to 2 tablespoons chili oil, 1 teaspoon finely chopped green chili, 1/4 cup boiled sweet corn, 4 tablespoons chopped spring onion, salt to taste, and 1 teaspoon black pepper. Mix thoroughly until well combined.
⏱️ 5 min - 5
For the Street-Style Momo Filling: Heat 1 to 2 teaspoons of oil in a pan over medium heat. Add 1 teaspoon chopped garlic and 1 medium finely chopped onion, and sauté until the onion is translucent.
⏱️ 3 min - 6
Add 1/4 cup finely chopped cabbage and carrot to the pan and continue to sauté for 2-3 minutes until slightly softened. Stir in 1 teaspoon soy sauce, 1 teaspoon black pepper, and salt to taste. Mix well and remove from heat.
⏱️ 3 min - 7
Once the dough has rested, divide it into 7-8 equal portions. On a lightly floured surface, roll each portion into a large, thin sheet. Use a bowl or a round cutter to cut out round dumpling sheets.
⏱️ 10 min - 8
To assemble the Cream Cheese Dumpling Lasagna Bowl: Take a small, heatproof bowl (suitable for steaming). Place one dough sheet at the bottom, pressing it gently to line the bowl. Add a layer of the cream cheese filling on top.
⏱️ 2 min - 9
Place another dough sheet on top of the filling layer, then add another layer of cream cheese filling. Repeat layering with dough sheets and filling until the bowl is nearly full, ending with a dough sheet on top.
⏱️ 3 min - 10
To assemble the Street-Style Momo Dumpling Lasagna Bowl: Take a small, heatproof bowl (suitable for steaming). Place one dough sheet at the bottom, pressing it gently to line the bowl. Add a layer of the street-style momo filling on top.
⏱️ 2 min - 11
Place another dough sheet on top of the filling layer, then add another layer of momo filling. Repeat layering with dough sheets and filling until the bowl is nearly full, ending with a dough sheet on top.
⏱️ 3 min - 12
Prepare your steamer. Place the filled bowls into the steamer, ensuring there is enough space for steam to circulate. Cover the steamer.
⏱️ 1 min - 13
Steam the bowls for 10 to 12 minutes, or until the dough sheets are pillowy soft and cooked through. The exact time may vary depending on your steamer and the thickness of the dough.
⏱️ 12 min - 14
Once steamed, carefully remove the bowls from the steamer. Garnish the top of the dumpling lasagna bowl with extra chili oil, chopped spring onions, and sesame seeds.
⏱️ 1 min - 15
Serve hot and enjoy your Dumpling Lasagna Bowl!