ONE PAN DUMPLING LASAGNA
Directions
- 1In a large bowl, combine ground pork, green onions, Chinese leek, soy sauce, oyster sauce, ginger, salt, black pepper, and sesame oil.
- 2Dissolve 1 teaspoon Better Than Bouillon in rac{1}{4} cup water, then pour it into the pork mixture.
- 3Mix everything vigorously for 2–3 minutes until the filling becomes sticky and the liquid is fully absorbed.
- 4Add 1–2 tablespoons neutral oil in a large non-stick skillet over medium heat.
- 5Layer the dumpling wrapper and filling as shown in the video.
- 6Mix together rac{1}{4} cup water and rac{1}{2} teaspoon Better Than Bouillon Chicken Base.
- 7Pour this mixture evenly throughout and around the edges of the pan.
- 8Cover with a lid.
- 9Cook over medium heat for about 8 minutes, or until the pork is fully cooked and the wrappers are tender.
- 10Remove the lid.
- 11Continue cooking for another 2–4 minutes, allowing any remaining liquid to evaporate and the bottom wrappers to become crisp.
- 12While the dumpling lasagna cooks, combine 1 tbsp soy sauce, 2 tbsp chili oil, and rac{1}{2} tsp sesame seeds.
- 13Drizzle the chili sauce over the dumpling lasagna.
- 14Finish with plenty of chopped green onions and serve immediately.
Ingredients
- 350 g ground pork
- 2 green onions, finely chopped
- 100 g Chinese leek, finely chopped
- 1 tsp Better Than Bouillon Chicken Base
- 0.25 cup water
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp grated ginger
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 tbsp sesame oil
- 1 tbsp neutral oil
- 1 pack Dumpling wrappers
- 0.25 cup water
- 0.5 tsp Better Than Bouillon Chicken Base
- 1 tbsp soy sauce
- 2 tbsp chili oil
- 0.5 tsp sesame seeds
- Chopped green onions
Equipment
large bowllarge non-stick skilletlid
Tips
- Mix the pork filling vigorously for 2-3 minutes until sticky and liquid is absorbed.
- Layer dumpling wrappers and filling in the skillet.
- Cook covered until pork is fully cooked and wrappers are tender.
- Remove lid and continue cooking to crisp the bottom wrappers.
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