Steamed Dumpling Lasagna

20 mins
Serves 4
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Directions

  1. 1In a large bowl, combine ground meat of choice, minced shrimp, green onions, garlic, ginger, water (or broth for deeper flavor), shaoxing wine, chicken bouillon, soy sauce, sesame oil, sugar, pepper and baking soda.
  2. 2In a large bowl, combine ground meat of choice, minced shrimp, green onions, garlic, ginger, water (or broth for deeper flavor), shaoxing wine, chicken bouillon, soy sauce, sesame oil, sugar, pepper and baking soda.
  3. 3In a large bowl, combine ground meat of choice, minced shrimp, green onions, garlic, ginger, water (or broth for deeper flavor), shaoxing wine, chicken bouillon, soy sauce, sesame oil, sugar, pepper and baking soda.
  4. 4Mix well until everything forms a thick paste.
  5. 5Mix well until everything forms a thick paste.
  6. 6Mix well until everything forms a thick paste.
  7. 7Dip a wrapper in water to rid it of extra starch.
  8. 8Dip a wrapper in water to rid it of extra starch.
  9. 9Dip a wrapper in water to rid it of extra starch.
  10. 10Place the wrapper in a small steam-safe bowl as the first layer at the bottom of the bowl.
  11. 11Place the wrapper in a small steam-safe bowl as the first layer at the bottom of the bowl.
  12. 12Place the wrapper in a small steam-safe bowl as the first layer at the bottom of the bowl.
  13. 13Spoon a few tablespoons of filling and spread evenly to cover the bowl (about 1/4 inch thick).
  14. 14Spoon a few tablespoons of filling and spread evenly to cover the bowl (about 1/4 inch thick).
  15. 15Spoon a few tablespoons of filling and spread evenly to cover the bowl (about 1/4 inch thick).
  16. 16Continue to repeat the same steps with dipping the wrapper in water and layering between the filling, leaving about 1 inch of space from the top of the bowl.
  17. 17Continue to repeat the same steps with dipping the wrapper in water and layering between the filling, leaving about 1 inch of space from the top of the bowl.
  18. 18Continue to repeat the same steps with dipping the wrapper in water and layering between the filling, leaving about 1 inch of space from the top of the bowl.
  19. 19For the final layer, place 2-3 sheets of wrapper over the top layer of filling.
  20. 20For the final layer, place 2-3 sheets of wrapper over the top layer of filling.
  21. 21For the final layer, place 2-3 sheets of wrapper over the top layer of filling.
  22. 22In a large steamer or pan, bring water to a rolling boil then reduce to a gentle simmer.
  23. 23In a large steamer or pan, bring water to a rolling boil then reduce to a gentle simmer.
  24. 24In a large steamer or pan, bring water to a rolling boil then reduce to a gentle simmer.
  25. 25Carefully place each filled bowl into the steamer and steam for 20-25 minutes until cooked through or until internal temperature is 165F.
  26. 26Carefully place each filled bowl into the steamer and steam for 20-25 minutes until cooked through or until internal temperature is 165F.
  27. 27Carefully place each filled bowl into the steamer and steam for 20-25 minutes until cooked through or until internal temperature is 165F.
  28. 28Carefully remove from steamer.
  29. 29Carefully remove from steamer.
  30. 30Carefully remove from steamer.
  31. 31Top with chili oil, soy sauce, and garnish with sliced green onions.
  32. 32Top with chili oil, soy sauce, and garnish with sliced green onions.
  33. 33Top with chili oil, soy sauce, and garnish with sliced green onions.

Ingredients

  • 1 lb ground pork or ground turkey
  • 1 lb ground pork or ground turkey
  • 1 lb ground pork or ground turkey
  • 0.25 lb shrimp, peeled, deveined and finely minced
  • 0.25 lb shrimp, peeled, deveined and finely minced
  • 0.25 lb shrimp, peeled, deveined and finely minced
  • 3 stalks green onions, finely minced, save some for garnish
  • 3 stalks green onions, finely minced, save some for garnish
  • 3 stalks green onions, finely minced, save some for garnish
  • 2 clove garlic, grated or finely chopped
  • 2 clove garlic, grated or finely chopped
  • 2 clove garlic, grated or finely chopped
  • 1 tsp ginger, grated
  • 1 tsp ginger, grated
  • 1 tsp ginger, grated
  • 0.66 cup choice of broth or water
  • 0.66 cup choice of broth or water
  • 0.66 cup choice of broth or water
  • 2 tbsp Shaoxing wine
  • 2 tbsp Shaoxing wine
  • 2 tbsp Shaoxing wine
  • 1 tsp Chicken bouillon
  • 1 tsp Chicken bouillon
  • 1 tsp Chicken bouillon
  • 1.5 tbsp Soy sauce
  • 1.5 tbsp Soy sauce
  • 1.5 tbsp Soy sauce
  • 0.5 tbsp Sesame oil
  • 0.5 tbsp Sesame oil
  • 0.5 tbsp Sesame oil
  • 1 tsp Sugar
  • 1 tsp Sugar
  • 1 tsp Sugar
  • 0.5 tsp White or black pepper
  • 0.5 tsp White or black pepper
  • 0.5 tsp White or black pepper
  • 0.25 tsp Baking soda
  • 0.25 tsp Baking soda
  • 0.25 tsp Baking soda
  • 1 package dumpling or wonton wrappers
  • 1 package dumpling or wonton wrappers
  • 1 package dumpling or wonton wrappers
  • Water for dipping
  • Water for dipping
  • Water for dipping
  • Sliced green onions
  • Sliced green onions
  • Sliced green onions
  • Chili oil
  • Chili oil
  • Chili oil
  • Soy sauce
  • Soy sauce
  • Soy sauce

Equipment

bowlfood processor (optional)chopstickssingle serving bowlspansteamer

Tips

  • Don't fill the bowls all the way as the filling expands when steaming.
  • Add a little bit of baking soda for a bouncy meat texture.
  • Dip the wrapper in water to get rid of extra starch.
  • Leave about 1 inch of space from the top of the bowl when layering.
Steamed Dumpling Lasagna | Clip Recipe