Dumpling Lasagna
Dumpling Lasagna
Ingredients
For the Layers
- 12-15 dumpling wrappers, or wonton pastry
- 2 tablespoons water, for ramekin
For the Filling
- 300 g pork mince
- 1 green onion, chopped
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1/2 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon mirin, (or Shaoxing wine)
- salt, to taste
- pepper, to taste
- 2 tablespoons cold water
For the Garnish
- chili oil, as needed
- green onion, chopped, as needed
- sesame seeds, white and black, as needed
Instructions
- 1
If mincing your own pork, assemble a meat mincer attachment (e.g., Kenwood Cooking Chef mincer attachment) by first inserting the knife blade, then the mincer plate with fine holes. Attach the mincer unit to a stand mixer. Place the feeding tube on top. Mince the raw pork cuts through the machine into a bowl.
⏱️ 5 min
- 2
To the minced pork in a bowl, add the chopped green onion, minced garlic clove, minced fresh ginger, cornstarch, soy sauce, dark soy sauce, oyster sauce, sesame oil, mirin, salt and pepper (to taste), and 2 tablespoons of cold water.
⏱️ 5 min
- 3
Mix all the filling ingredients thoroughly with a wooden spoon until well combined.
⏱️ 5 min
- 4
Take a small ramekin. Place a layer of the prepared meat filling at the bottom of the ramekin. Place one dumpling wrapper on top of the meat layer, pressing it gently. Add another layer of meat filling on top of the wrapper. Pour some water over this meat layer (part of the "2 tablespoons water for ramekin"). Place another dumpling wrapper on top. Add a final layer of meat filling. Pour the remaining water over this meat layer. Place the last dumpling wrapper on top, covering the filling. Repeat this layering process for additional ramekins.
⏱️ 10 min
- 5
Place the assembled ramekins into a larger pot or Dutch oven. Pour water into the pot around the ramekins (not into them) to create a steaming environment. The water level should reach partway up the sides of the ramekins.
⏱️ 2 min
- 6
Cover the pot with a lid and place it on a stovetop over medium-high heat to steam. Steam until cooked through, about 15-20 minutes. The wrappers should be soft and wavy, indicating doneness.
⏱️ 18 min
- 7
Once cooked, carefully remove the lid and take out the ramekins.
⏱️ 1 min
- 8
Drizzle chili oil over the top of each cooked dumpling lasagna. Garnish with additional chopped green onion and sesame seeds (white and black). Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dumpling Lasagna
For the Layers
- 12-15 dumpling wrappers, or wonton pastry
- 2 tablespoons water, for ramekin
For the Filling
- 300 g pork mince
- 1 green onion, chopped
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1/2 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon mirin, (or Shaoxing wine)
- salt, to taste
- pepper, to taste
- 2 tablespoons cold water
For the Garnish
- chili oil, as needed
- green onion, chopped, as needed
- sesame seeds, white and black, as needed
Instructions
- 1
If mincing your own pork, assemble a meat mincer attachment (e.g., Kenwood Cooking Chef mincer attachment) by first inserting the knife blade, then the mincer plate with fine holes. Attach the mincer unit to a stand mixer. Place the feeding tube on top. Mince the raw pork cuts through the machine into a bowl.
⏱️ 5 min - 2
To the minced pork in a bowl, add the chopped green onion, minced garlic clove, minced fresh ginger, cornstarch, soy sauce, dark soy sauce, oyster sauce, sesame oil, mirin, salt and pepper (to taste), and 2 tablespoons of cold water.
⏱️ 5 min - 3
Mix all the filling ingredients thoroughly with a wooden spoon until well combined.
⏱️ 5 min - 4
Take a small ramekin. Place a layer of the prepared meat filling at the bottom of the ramekin. Place one dumpling wrapper on top of the meat layer, pressing it gently. Add another layer of meat filling on top of the wrapper. Pour some water over this meat layer (part of the "2 tablespoons water for ramekin"). Place another dumpling wrapper on top. Add a final layer of meat filling. Pour the remaining water over this meat layer. Place the last dumpling wrapper on top, covering the filling. Repeat this layering process for additional ramekins.
⏱️ 10 min - 5
Place the assembled ramekins into a larger pot or Dutch oven. Pour water into the pot around the ramekins (not into them) to create a steaming environment. The water level should reach partway up the sides of the ramekins.
⏱️ 2 min - 6
Cover the pot with a lid and place it on a stovetop over medium-high heat to steam. Steam until cooked through, about 15-20 minutes. The wrappers should be soft and wavy, indicating doneness.
⏱️ 18 min - 7
Once cooked, carefully remove the lid and take out the ramekins.
⏱️ 1 min - 8
Drizzle chili oil over the top of each cooked dumpling lasagna. Garnish with additional chopped green onion and sesame seeds (white and black). Serve immediately.
⏱️ 1 min