Dumpling Lasagna
Directions
- 1Heat the chicken stock, add gelatin, and stir until fully dissolved.
- 2Pour into a container and refrigerate until completely firm.
- 3Cut into small cubes and keep chilled.
- 4In a bowl, combine ground chicken, green onion, ginger, soy sauce, sesame oi, sugar, salt.
- 5Mix until sticky and well combined.
- 6Gently fold in the chilled soup jelly cubes without crushing them.
- 7Mix flour, potato starch, and salt in a bowl.
- 8Pour in boiling water and mix with chopsticks.
- 9Once cool enough to touch, knead briefly until smooth.
- 10Cover and rest for 20 minutes.
- 11Divide the dough into portions and roll out as thin as possible (almost translucent).
- 12Line a large frying pan with 2–3 layers of parchment paper.
- 13Add water to the pan (about 1–1.5 cm deep, not touching the food).
- 14Cover with a lid.
- 15Bring to a gentle boil over medium heat.
- 16Reduce to medium-low and steam for 15 minutes.
- 17Turn off heat and rest for 5 minutes.
Ingredients
- 450 g ground chicken
- green onion
- 2 tsp grated ginger
- 1.5 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 1 pinch salt
- chili oil
- 120 ml chicken stock
- 8 g powdered gelatin
- 150 g all-purpose flour
- 30 g potato starch
- 1 pinch salt
- 110 ml boiling water
- 1 cm water
Equipment
containerlarge frying panparchment paperlidchopsticks
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