Dumpling Lasagna

40 mins
Serves 1
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Directions

  1. 1Heat the chicken stock, add gelatin, and stir until fully dissolved.
  2. 2Heat the chicken stock, add gelatin, and stir until fully dissolved.
  3. 3Heat the chicken stock, add gelatin, and stir until fully dissolved.
  4. 4Pour into a container and refrigerate until completely firm.
  5. 5Pour into a container and refrigerate until completely firm.
  6. 6Pour into a container and refrigerate until completely firm.
  7. 7Cut into small cubes and keep chilled.
  8. 8Cut into small cubes and keep chilled.
  9. 9Cut into small cubes and keep chilled.
  10. 10In a bowl, combine ground chicken, green onion, ginger, soy sauce, sesame oi, sugar, salt.
  11. 11In a bowl, combine ground chicken, green onion, ginger, soy sauce, sesame oi, sugar, salt.
  12. 12In a bowl, combine ground chicken, green onion, ginger, soy sauce, sesame oi, sugar, salt.
  13. 13Mix until sticky and well combined.
  14. 14Mix until sticky and well combined.
  15. 15Mix until sticky and well combined.
  16. 16Gently fold in the chilled soup jelly cubes without crushing them.
  17. 17Gently fold in the chilled soup jelly cubes without crushing them.
  18. 18Gently fold in the chilled soup jelly cubes without crushing them.
  19. 19Mix flour, potato starch, and salt in a bowl.
  20. 20Mix flour, potato starch, and salt in a bowl.
  21. 21Mix flour, potato starch, and salt in a bowl.
  22. 22Pour in boiling water and mix with chopsticks.
  23. 23Pour in boiling water and mix with chopsticks.
  24. 24Pour in boiling water and mix with chopsticks.
  25. 25Once cool enough to touch, knead briefly until smooth.
  26. 26Once cool enough to touch, knead briefly until smooth.
  27. 27Once cool enough to touch, knead briefly until smooth.
  28. 28Cover and rest for 20 minutes.
  29. 29Cover and rest for 20 minutes.
  30. 30Cover and rest for 20 minutes.
  31. 31Divide the dough into portions and roll out as thin as possible (almost translucent).
  32. 32Divide the dough into portions and roll out as thin as possible (almost translucent).
  33. 33Divide the dough into portions and roll out as thin as possible (almost translucent).
  34. 34Line a large frying pan with 2–3 layers of parchment paper.
  35. 35Line a large frying pan with 2–3 layers of parchment paper.
  36. 36Line a large frying pan with 2–3 layers of parchment paper.
  37. 37Add water to the pan (about 1–1.5 cm deep, not touching the food).
  38. 38Add water to the pan (about 1–1.5 cm deep, not touching the food).
  39. 39Add water to the pan (about 1–1.5 cm deep, not touching the food).
  40. 40Cover with a lid.
  41. 41Cover with a lid.
  42. 42Cover with a lid.
  43. 43Bring to a gentle boil over medium heat.
  44. 44Bring to a gentle boil over medium heat.
  45. 45Bring to a gentle boil over medium heat.
  46. 46Reduce to medium-low and steam for 15 minutes.
  47. 47Reduce to medium-low and steam for 15 minutes.
  48. 48Reduce to medium-low and steam for 15 minutes.
  49. 49Turn off heat and rest for 5 minutes.
  50. 50Turn off heat and rest for 5 minutes.
  51. 51Turn off heat and rest for 5 minutes.

Ingredients

  • 450 g ground chicken
  • 450 g ground chicken
  • 450 g ground chicken
  • green onion
  • green onion
  • green onion
  • 2 tsp grated ginger
  • 2 tsp grated ginger
  • 2 tsp grated ginger
  • 1.5 tbsp soy sauce
  • 1.5 tbsp soy sauce
  • 1.5 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • chili oil
  • chili oil
  • chili oil
  • 120 ml chicken stock
  • 120 ml chicken stock
  • 120 ml chicken stock
  • 8 g powdered gelatin
  • 8 g powdered gelatin
  • 8 g powdered gelatin
  • 150 g all-purpose flour
  • 150 g all-purpose flour
  • 150 g all-purpose flour
  • 30 g potato starch
  • 30 g potato starch
  • 30 g potato starch
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 110 ml boiling water
  • 110 ml boiling water
  • 110 ml boiling water
  • 1 cm water
  • 1 cm water
  • 1 cm water

Equipment

containerlarge frying panparchment paperlidchopsticks