Dumpling Lasagna
Directions
- 1Slice spring onions (keep whites and greens separate). Finely chop garlic and ginger. Remove shiitake stems. Lightly oil your heatproof dish.
- 2Pulse mushrooms and tofu in a food processor until finely chopped.
- 3Heat a drizzle of oil in a wide pan on high.
- 4Fry spring onion whites, garlic and ginger for 1 minute.
- 5Add tofu-mushroom mix and cook 8–10 minutes until the moisture is gone and it’s lightly browned.
- 6Stir in soy, vegan fish sauce and mirin and cook 2 minutes more.
- 7Line the dish with dumpling wrappers (tear to fit).
- 8Spread a thin layer of filling. Repeat until you’ve used it up, pressing down gently as you go.
- 9Add 2 tbsp water halfway through.
- 10Finish with a wrapper on top and pour over another 2 tbsp water.
- 11Bring water to a simmer in your steamer/pan.
- 12Steam the dish for 15 minutes with the lid on.
- 13Rest 5 minutes.
- 14Drizzle with chilli oil and top with spring onion greens and sesame seeds.
Ingredients
- 4 spring onions
- 1 garlic clove
- 3 cm piece fresh ginger
- 150 g shiitake mushrooms
- 200 g firm tofu
- 1 tbsp soy sauce
- 1 tbsp vegan fish sauce
- 1 tsp mirin
- 8 dumpling wrappers / wonton pastry
- 1 tsp sesame oil
- Chilli oil
- Sesame seeds
Equipment
Food processorDeep-sided frying panSteamer + heatproof dish
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