Dumpling Lasagna
HB-6868 · Hand-built original · Chinese
Ground pork seasoned with ginger, garlic, oyster sauce, chili crisp and soy sauce is layered between water-dipped dumpling wrappers, steamed or baked in broth, and topped with more chili crisp and green onions.
ChineseMain courseDairy-freeEgg-free
Main ingredient: pork
Pairs well with: applesauce, roasted sweet potatoes, coleslaw, cornbread, braised cabbage
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 lb ground pork
- 1/3 cup green onions, thinly sliced
- 1 tbsp fresh ginger, grated
- 4 garlic cloves, minced
- 1 tbsp oyster sauce
- 2 tbsp chili crisp
- 3 tbsp soy sauce
- 1½ tsp sesame oil
- 1 tbsp rice vinegar
- Dumpling wrappers (20–25)
- 1/4 cup chicken broth
- For Topping: Soy sauce
- Chili crisp
- Green onions
- Sesame seeds
Method
- Mix the ground pork in a bowl with the thinly sliced green onions, grated fresh ginger, minced garlic cloves, oyster sauce, chili crisp, soy sauce, sesame oil and rice vinegar until the filling is fully combined.
- Dip each dumpling wrapper in a bowl of water before it goes into the baking dish, so the layers soften as they cook.
- Lay a sheet of dipped wrappers over the base of the baking dish, spread a layer of the pork filling across it, and keep alternating wrappers and pork until everything is used, ending with the filling covered.
- Pour the chicken broth evenly over the assembled dumpling lasagna.
- To steam it, set the dish inside a large pot of boiling water, cover the pot, and steam for 20 to 23 minutes until the pork is cooked through.
- As an alternative to steaming, set the dish inside a larger dish of hot water, cover it tightly with foil, and bake it at 375°F for 30 to 35 minutes.
- Finish the hot lasagna with a drizzle of soy sauce and chili crisp and a scattering of green onions and sesame seeds before serving.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).