Dumpling Lasagna

15 mins
Serves 1
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Directions

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