SOUP DUMPLING LASAGNE
I saw this viral recipe online, and it just grabbed my attention because it looked so good (and super simple) and completely packed with flavour. A fun one to serve friends on a cosy night alongside some cold beers and a good whack of my homemade crispy chili oil.
Filling
500g pork mince (try and get some fatty pork mince, nothing too lean)
2 cloves garlic, minced
10cm thumb ginger, minced
2 spring onions, finely sliced
1/4 head white cabbage, minced
1 tbs light soy sauce
1 tbs Shaoxing wine
2 tsp sesame oil
2 tsp white sugar
Salt, to season
White pepper, to season
16 Wonton wrappers*
1/2 cup chicken stock
To serve
Crispy chili oil
Sesame seeds
Spring onion, sliced
Note:
* You can also use gyoza wrappers.
Step 1. Preheat oven to 200C. We are going to cook the soup dumpling lasagne in a bain marie or water bath. So you will need one large baking / oven tray that you can one quarter fill with hot water and then a smaller baking dish (21cm x 16cm) that will be for the lasagne.
Step 2. In a large mixing bowl, combine all filling ingredients, mixing well with your hands until you have a nice smooth pork paste.
Step 3. Build your lasagne, start with a base layer of mince and then layer in the wrappers, the trick here is to wet your wrappers before adding them ontop of the mince by quickly dunking in water. Continue this process in multiple layers until you fill your baking tray. Finally, pour over the chicken stock.
Step 4. To cook, place lasagne in bain marie and then cover the bain marie and lasagne in one sheet of foil and bake for 40mins or until cooked through.
Step 5. To serve, remove from bain marie and allow to sit for 10mins, then top with crispy chili oil, spring onion and sesame seeds.
I saw this viral recipe online, and it just grabbed my attention because it looked so good (and super simple) and completely packed with flavour. A fun one to serve friends on a cosy night alongside some cold beers and a good whack of my homemade crispy chili oil.