Dumpling Lasagna
Directions
- 1Slice spring onions, keeping whites and greens separate.
- 2Finely chop garlic and ginger.
- 3Remove shiitake stems.
- 4Lightly oil your heatproof dish.
- 5Pulse mushrooms and tofu in a food processor until finely chopped.
- 6Heat a drizzle of oil in a wide pan on high.
- 7Fry spring onion whites, garlic and ginger for 1 min.
- 8Add tofu-mushroom mix and cook 8–10 mins until the moisture is gone and it’s lightly browned.
- 9Stir in soy, vegan fish sauce and mirin and cook 2 mins more.
- 10Line the dish with dumpling wrappers (tear to fit).
- 11Spread a thin layer of filling.
- 12Repeat layering until you’ve used up the filling, pressing down gently as you go.
- 13Add 2 tbsp water halfway through.
- 14Finish with a wrapper on top and pour over another 2 tbsp water.
- 15Bring water to a simmer in your steamer/pan.
- 16Steam the dish for 15 mins with the lid on.
- 17Rest 5 mins.
- 18Drizzle with chilli oil.
- 19Top with spring onion greens and sesame seeds.
Ingredients
- 4 spring onions
- extra spring onions, to garnish
- 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
- drizzle oil
- 2 tbsp water
- 2 tbsp water
Equipment
Food processorDeep-sided frying panSteamerheatproof dishwide pan
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