Recipe courtesy of Cassie Yeung
Recipe courtesy of Cassie Yeung
Watch how to make this recipe.
Dumpling Lasagna
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- Level: Intermediate
- Total: 2 hr 15 min (includes resting time)
- Active: 1 hr 10 min
- Yield: 6 individual lasagnas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 389
- Total Fat
- 17 g
- Saturated Fat
- 6 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 19 g
- Cholesterol
- 54 mg
- Sodium
- 507 mg
I love nothing more than making dumplings. I was on a dance team in school and my mom would always bring dumplings to our meetup potlucks. I think maybe that’s when my love for dumplings was born. In this viral recipe, I use my favorite dumpling filling recipe and turn it into a lasagna. Easier to make – no dumpling folding – but still so comforting, warm and delicious. This is a perfect fusion recipe.
- Level: Intermediate
- Total: 2 hr 15 min (includes resting time)
- Active: 1 hr 10 min
- Yield: 6 individual lasagnas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 389
- Total Fat
- 17 g
- Saturated Fat
- 6 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 19 g
- Cholesterol
- 54 mg
- Sodium
- 507 mg
Ingredients
Wrappers:
Filling:
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Directions
Special equipment:
six 8-ounce ramekins- For the wrappers: In a large bowl, whisk together the flour and salt until well incorporated. Pour in 1/2 cup hot water, then use a pair of chopsticks or a wooden spoon to mix the dough until it is shaggy (meaning there’s no more loose flour or water, but it still looks like the dough needs a little more kneading). Switch to your hands and knead the dough in the bowl until it’s smooth and just slightly tacky, about 10 minutes. If the dough is at all sticky, dust it lightly with more flour and knead it in. Repeat just until the dough no longer sticks. If the dough is dry, sprinkle on a few drops of water and knead in. Repeat until the dough is just slightly tacky. Transfer to a clean work surface and continue to knead until the dough is smooth and bounces back when you poke it with your finger, about 10 minutes more. Cover the dough with plastic wrap or a tea towel and rest at room temperature for at least 30 minutes and up to 1 hour.
- Split the dough into 4 equal portions, working with 1 piece at a time and keeping the rest covered with plastic wrap or a tea towel so they don’t dry out. Roll the piece into a long, even rope about 3/4 inch thick and split the rope into 8 equal portions (the dough shouldn’t be sticking but lightly flour your surface if it is). Press down 1 piece with the palm of your hand to flatten. Then, use the rolling pin to roll it out as thin as possible; it should be 3 inches wide. As you finish the piece, lightly dust it with flour so it doesn’t stick and stack it under a tea towel to prevent it from drying out. Repeat the process with all the remaining dough. Use the wrappers to prepare dumplings immediately, or dust the tops with more flour, then stack and store in a resealable bag and freeze for up to 6 months. To thaw, transfer to the fridge 24 hours before using (they will separate when they thaw).
- For the filling: Put the cabbage in a large bowl, massage well with 3 tablespoons of the salt and set aside, allowing it to release excess moisture. After the cabbage has shrunk down, 5 to 10 minutes later, rinse off all of the salt, drain and squeeze out all of the water.
- In a separate large bowl, mix together the cabbage, ground pork, mushrooms, scallion and cilantro. Add the ginger, garlic, soy sauce, rice vinegar, oyster sauce, cornstarch, chicken bouillon powder, white pepper, sugar, sesame oil and the remaining 1/2 teaspoon salt and stir to combine with a spoon or chopsticks, being sure not to overmix; stop stirring just when everything is evenly combined or else it’ll be tough.
- To build the lasagna: To each of six 8-ounce ramekins, add 2 tablespoons of the filling, followed by 1 wrapper. Repeat 2 more times, then top with 1 tablespoon of the filling and 1 more wrapper (for a total of 7 tablespoons of filling and 4 wrappers for each ramekin; you will have about 8 dumpling wrappers left for another use). Add 2 tablespoons of water to each. Place the ramekins in a large shallow Dutch oven and add enough water to go halfway up the sides of the ramekins. Bring to a boil over high heat. Lower to a simmer, cover and cook for 15 to 20 minutes, until the pork is fully cooked through.
- Serve garnished with chile crisp, black vinegar and scallions.
