Directions
- 1Pop the mince into a large bowl then add the filling ingredients, use your hands to make sure everything is well combined.
- 2Take a 9” x 6” rectangular baking dish then place 6 of the wonton wrappers onto the base in a single layer, making sure the base is completely covered.
- 3Spread a quarter of the filling on top of the wonton in an even layer. Repeat this process until all of the ingredients are used up, finishing with the final layer of wonton wrappers.
- 4Pour over a small amount of chicken stock.
- 5Place into a steamer and cook for 25-30 minutes.
- 6Lead to stand for 10 minutes.
- 7Dress the top with some more chilli crisp, soy, fresh chives and a scattering of black sesame seeds.
Ingredients
- 400 g pork mince
- 200 g beef mince
- 1 tbsp. Shaoxing rice wine
- 1 tbsp. dark soy sauce
- 1 tbsp. oyster sauce
- 1 tbsp. garlic and ginger paste
- 1 heaped tsp. chicken powder
- 1 tsp. sesame oil
- 0.5 tsp. ground white pepper
- 1 tbsp. rice wine vinegar
- 1 tbsp. chilli crisp
- 2 tbsp. fresh coriander chopped
- 4 spring onions finely sliced
- 30 wonton wrappers
- 100 ml chicken stock
- 1 tbsp. chilli crisp
- 0.5 tbsp. dark soy sauce
- 2 tbsp. fresh chives chopped
- 1 tsp. black sesame seeds
Equipment
baking dish (9" x 6" rectangular)steamerlarge bowl
Tips
- Use a combination of beef and pork mince for added juiciness.
- Let the lasagna rest for around 10 minutes before portioning.
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