Dumpling Lasagna
Directions
- 1Start with excellent ground pork, 20% fat (like pancetta) and 80% leaner loin.
- 2Add two fresh spring onions, cut into fairly thin rounds, to the pork.
- 3Peel a piece of ginger root skillfully with a teaspoon and grate it into the bowl with the rest, without overdoing it.
- 4Crush one clove of garlic mercilessly with a garlic press and add it to the mixture.
- 5Add one tablespoon of light soy sauce, one tablespoon of dark soy sauce, one tablespoon of toasted sesame oil, and one tablespoon of oyster sauce.
- 6Take a cabbage (cabbage, Chinese cabbage, or savoy cabbage), cut a part into slices, then roughly chop it to create confetti-like pieces.
- 7Combine the chopped cabbage with the rest of the ingredients in the bowl and season with just a pinch of salt.
- 8Wear a black glove and massage everything with passion until all ingredients of the fragrant filling are well combined.
- 9Begin assembling the lasagna by pressing a first layer of meat at the bottom of the mini cocotte.
- 10Place a dumpling wrapper disc on top of the meat layer.
- 11Spread another generous spoonful of filling evenly over the dumpling wrapper.
- 12Add another dumpling wrapper disc (made of flour and water).
- 13Add another spoonful of pressed and leveled meat.
- 14Place a third dumpling wrapper disc well on top of the filling.
- 15Add the last layer of seasoned and distributed pork.
- 16Pour a teaspoon of natural water onto the last pork layer.
- 17Position the last dumpling wrapper disc on top, pressing it down well.
- 18Pour some water into a small saucepan.
- 19Place the mini cocotte inside the saucepan.
- 20Cover the saucepan with a lid, turn on the heat, and bring to a boil.
- 21Steam everything for about twenty minutes until beautiful denatures form on the surface, resembling a brain.
- 22Turn off the heat and serve directly in the cocotte.
- 23Season with a tablespoon of soy sauce, a little spicy oil if desired, a sprinkle of black and white sesame seeds, and the green part of the spring onion cut into thin rounds.
Ingredients
- 500 g ground pork (loin + pancetta)
- 2 spring onions
- 10 g fresh ginger
- 1 garlic clove
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp sesame oil
- 1 tbsp oyster sauce
- 150 g cabbage (cabbage, Chinese cabbage, or savoy cabbage)
- 4 discs dumpling wrappers (flour + water)
- 1 pinch salt
- 1 tsp natural water
- 1 spicy oil (optional)
- 1 white and black sesame seeds
Equipment
mini cocottesmall saucepanlid
Tips
- Use a typical black tattoo artist glove to mix the filling with passion.
- The recipe offers all the wonderful flavor of dumplings without the effort of closing them one by one.
- The sauce remaining at the bottom is highly praised.
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