# Dumpling Lasagna

A comforting and flavorful dish that combines the delicious taste of dumplings with the layered structure of lasagna, featuring a rich pork and cabbage filling.

- Total time: 50 min
- Cuisine: Italian
- Category: Appetizer
- Language: it

## 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

## Instructions

1. Prepare the pork filling by combining 500g of ground pork (20% fat and 80% leaner loin) with 2 fresh spring onions cut into thin rounds.
2. Grate 10g of peeled ginger into the bowl.
3. Crush 1 clove of garlic and add it to the mixture.
4. Add 1 tbsp of light soy sauce, 1 tbsp of dark soy sauce, 1 tbsp of toasted sesame oil, and 1 tbsp of oyster sauce.
5. Cut 150g of cabbage (cabbage hood, Chinese cabbage, or savoy cabbage) into slices and then coarsely chop it into confetti-like pieces.
6. Add the chopped cabbage to the bowl and season with a pinch of salt.
7. Wearing a glove, massage all the ingredients together with passion until well combined to form the fragrant filling.
8. Start assembling the lasagna by placing a first layer of the meat filling at the base of a mini cocotte, pressing it lightly.
9. Place a disc of dumpling pasta on top of the meat layer.
10. Add another spoonful of the filling, distributing it well over the pasta surface.
11. Place another disc of dumpling pasta on top.
12. Add another spoonful of pressed and leveled meat.
13. Place a third disc of dumpling pasta on the filling.
14. Add the last layer of seasoned and distributed pork filling.
15. Pour 1 teaspoon of natural water onto the last pork layer.
16. Position the last layer of dumpling pasta on top, pressing it down well.
17. Pour a little water into a small saucepan, place the mini cocotte inside, cover with a lid, and bring to a boil.
18. Steam for about 20 minutes until beautiful denatures form on the surface.
19. Turn off the heat and serve directly in the cocotte.
20. Season 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.

## Equipment

- ciotola
- cucchiaino
- attrezzo per schiacciare l'aglio
- guantino nero da tatuatore
- mini cocotte
- pentolino
- coperchio

## 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.

## Source

- Original video: https://vm.tiktok.com/ZNRyMRBSk/
- Recipe page: https://www.cliprecipe.com/recipe/01fba693-1b21-422f-89b4-54da4d2913c4
- Extracted: 2026-02-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt