Dumpling Lasagna
Directions
- 1Prepare the pork filling by combining 500g of ground pork (20% fat and 80% leaner loin) with 2 fresh spring onions cut into thin rounds.
- 2Grate 10g of peeled ginger into the bowl.
- 3Crush 1 clove of garlic and add it to the mixture.
- 4Add 1 tbsp of light soy sauce, 1 tbsp of dark soy sauce, 1 tbsp of toasted sesame oil, and 1 tbsp of oyster sauce.
- 5Cut 150g of cabbage (cabbage hood, Chinese cabbage, or savoy cabbage) into slices and then coarsely chop it into confetti-like pieces.
- 6Add the chopped cabbage to the bowl and season with a pinch of salt.
- 7Wearing a glove, massage all the ingredients together with passion until well combined to form the fragrant filling.
- 8Start assembling the lasagna by placing a first layer of the meat filling at the base of a mini cocotte, pressing it lightly.
- 9Place a disc of dumpling pasta on top of the meat layer.
- 10Add another spoonful of the filling, distributing it well over the pasta surface.
- 11Place another disc of dumpling pasta on top.
- 12Add another spoonful of pressed and leveled meat.
- 13Place a third disc of dumpling pasta on the filling.
- 14Add the last layer of seasoned and distributed pork filling.
- 15Pour 1 teaspoon of natural water onto the last pork layer.
- 16Position the last layer of dumpling pasta on top, pressing it down well.
- 17Pour a little water into a small saucepan, place the mini cocotte inside, cover with a lid, and bring to a boil.
- 18Steam for about 20 minutes until beautiful denatures form on the surface.
- 19Turn off the heat and serve directly in the cocotte.
- 20Season with 1 tbsp of soy sauce, a little spicy oil if desired, a sprinkle of black and white sesame seeds, and thin rounds of the green part of a spring onion.
Ingredients
- 500 g macinato di maiale (lonza+pancetta)
- 2 cipollotti freschi tagliate a rondelle abbastanza sottili
- 10 g radice di zenzero sbucciato e grattugiato
- 1 spicchio d'aglio schiacciato
- 1 tbsp salsa di soia chiara
- 1 tbsp salsa di soia scura
- 1 tbsp olio di sesamo tostato
- 1 tbsp oyster sauce
- 150 g cavolo cappuccio, cavolo cinese o verza tagliato a fettine e tritato grossolanamente
- 1 presa sale
- 4 dischi pasta per dumpling (farina+acqua)
- 1 cucchiaino acqua naturale
- 1 cucchiaio salsa di soia per condire
- olio piccante
- sesamo bianco e nero
- parte verde del cipollotto fatta a rondelle sottili
Equipment
ciotolacucchiainoattrezzo per schiacciare l'aglioguantino nero da tatuatoremini cocottepentolinocoperchio
Tips
- Use 20% fat pork belly and 80% leaner loin for the minced pork.
- Peel ginger deftly with a teaspoon.
- Don't overdo the ginger.
- Wear a glove to mix the filling thoroughly.
- Press the meat layers lightly.
- Add a teaspoon of natural water on the last meat layer before the top dumpling pasta.
- Serve directly in the cocotte.
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