Cassie Yeung's Dumpling Lasagna

Ingredients

• 300 g Napa Cabbage (half head, shredded)
• 1 tsp Salt (to draw out moisture from cabbage)
• 100 g Shiitake Mushrooms (sliced)
• 300 g Ground Pork (70% lean, fatty for moisture)
• 3 stalks Green Onions (white and green parts, finely sliced)
• 2 tbsp Fresh Cilantro (chopped)
• 4 cloves Garlic (minced)
• 2 tbsp Cornstarch (helps keep filling moist)
• 2 tbsp Light Soy Sauce (low sodium preferred)
• 1 tbsp Oyster Sauce (adds umami depth)
• 1 tsp Rice Vinegar (mild acidity)
• 1 tsp Toasted Sesame Oil (rich nutty flavor)
• 1 tsp Granulated Sugar (balances saltiness)
• 0.5 tsp White Pepper (mild heat)
• 2 tbsp Chicken Broth (adds savory moisture)
• 20 pieces Dumpling Wrappers (store‑bought round wrappers, about 8‑inch diameter)
• 2 tbsp Water (creates a soup‑dumpling effect during steaming)
• 2 tbsp Black Vinegar (for finishing drizzle)
• 1 tbsp Chili Crisp (spicy, crunchy topping)
• 1 stalk Green Onion (garnish) (thinly sliced for garnish)

Instructions

1. Prepare the Cabbage

   Thinly slice the napa cabbage, place in a bowl, sprinkle with 1 tsp salt, toss, and let sit for 10 minutes to draw out moisture.

   Time: PT10M

2. Prep the Mushrooms and Aromatics

   Slice the shiitake mushrooms. Mince the garlic, slice the green onions (separate white and green parts), and chop the cilantro.

   Time: PT5M

3. Make the Filling

   In a large mixing bowl combine ground pork, drained cabbage, sliced mushrooms, white parts of green onions, cilantro, minced garlic, 2 tbsp cornstarch, soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, white pepper, and chicken broth. Mix until just combined; avoid over‑mixing.

   Time: PT10M

4. Layer the Dumpling Lasagna

   Lightly oil the bottom of an 8‑inch square serving dish. Place a row of dumpling wrappers covering the base, spoon a thin layer of filling over the wrappers, then repeat – wrapper, filling – until you use all wrappers and filling, ending with a wrapper on top. Drizzle the 2 tbsp water over the final layer to create steam‑inside effect.

   Time: PT5M

5. Steam the Dish

   Bring 2 inches of water to a simmer in a saucepan, place the steamer basket on top, and set the assembled dish inside. Cover and steam for 15‑20 minutes, or until the pork reaches an internal temperature of 160°F (71°C).

   Time: PT20M

   Temperature: 212°F

6. Prepare the Dressing

   In a small bowl whisk together black vinegar and chili crisp. Add a pinch of the sliced green‑onion garnish and set aside.

   Time: PT2M

7. Finish and Serve

   Remove the steamed dumpling lasagna from the steamer, drizzle the black‑vinegar‑chili‑crisp dressing over the top, and garnish with the remaining green‑onion slices. Slice into squares and serve hot.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

2g