Dumpling Lasagna

Ingredients

• 12 pieces Wonton Wrappers (Thawed if frozen; use fresh or frozen Asian market wrappers)
• 3 cloves Garlic (Minced)
• 1 tablespoon Fresh Ginger (Finely minced)
• 3 stalks Spring Onions (White and green parts, chopped; can be frozen)
• 1 tablespoon Sesame Oil (Toasted sesame oil for flavor)
• 3 tablespoons Soy Sauce (Low‑sodium preferred)
• 1 teaspoon Rice Vinegar (Adds a touch of acidity)
• ¼ teaspoon White Pepper (Ground)
• 1 teaspoon Fried Chili Oil (Optional, for heat)
• 1 cup Chicken Stock (Low‑sodium; can use vegetable stock for vegetarian version)
• 1 tablespoon Soy Sauce (for stock) (Adds depth to the steaming liquid)
• 2 sprigs Green Onion Garnish (Thinly sliced, optional)

Instructions

1. Prepare Aromatics

   Mince the garlic and ginger, then chop the spring onions (white and green parts).

   Time: PT5M

2. Make the Sauce

   In a mixing bowl combine sesame oil, soy sauce, rice vinegar, white pepper, and fried chili oil. Add the minced garlic, ginger, and spring onions and stir until evenly mixed.

   Time: PT2M

3. Soften Wonton Wrappers

   Fill a shallow bowl with warm water. Quickly dip each wonton wrapper in the water (about 2‑3 seconds) to soften, then lay them flat on a clean kitchen towel.

   Time: PT3M

4. Assemble the Lasagna

   In the baking/steaming dish, place a layer of softened wonton wrappers, brush lightly with a bit of the sauce, then spread a thin layer of the sauce mixture over the wrappers. Repeat the layers (wrapper → sauce) until all wrappers are used, finishing with a wrapper on top.

   Time: PT5M

5. Add Steaming Liquid

   In a small saucepan, combine chicken stock with 1 tablespoon soy sauce and bring to a gentle simmer. Pour the hot stock around the edges of the dish (do not pour directly onto the top layer).

   Time: PT2M

   Temperature: 100°C

6. Steam / Boil the Lasagna

   Place the assembled dish into a large pot with a lid. Add about 1‑2 inches of water to the pot (the water should not touch the dish). Cover and bring to a boil, then reduce to a simmer and steam for 20 minutes.

   Time: PT20M

   Temperature: 100°C

7. Rest and Serve

   Remove the pot from heat, let the dumpling lasagna rest for 5 minutes, then garnish with sliced green onions. Cut into squares and serve hot.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Wonton Wrappers: Spring roll wrappers, Thin egg noodles (for a non‑gluten version)
• Instead of Garlic: Garlic paste, Garlic powder (1 tsp)
• Instead of Fresh Ginger: Ground ginger (½ tsp), Ginger paste (1 tsp)
• Instead of Spring Onions: Leeks, Chives
• Instead of Sesame Oil: Peanut oil, Vegetable oil (with a dash of toasted sesame seeds)
• Instead of Soy Sauce: Tamari, Coconut aminos
• Instead of Rice Vinegar: Apple cider vinegar (½ tsp), White wine vinegar (½ tsp)
• Instead of White Pepper: Black pepper (slightly stronger), Ground coriander (for a different note)
• Instead of Fried Chili Oil: Sriracha (½ tsp), Red pepper flakes (pinch) with oil
• Instead of Chicken Stock: Vegetable stock, Water + bouillon cube
• Instead of Soy Sauce (for stock): Tamari, Mushroom soy sauce
• Instead of Green Onion Garnish: Cilantro, Sesame seeds

Equipment Needed

• Mixing Bowl
• Whisk or Spoon
• Small Saucepan
• Baking/Steaming Dish (13×9 inch)
• Pastry Brush (optional)
• Large Pot with Lid
• Tongs (optional)

Critical Steps — Do Not Skip

• Mincing garlic, ginger, and spring onions evenly.
• Soaking wonton wrappers just enough to become pliable.
• Layering wrappers and sauce without gaps.
• Adding hot stock around the dish to steam properly.
• Steaming for the full 20 minutes to ensure tenderness.

Chef Tips from the Video

• Freeze chopped spring onions in ice‑cube trays for quick, ready‑to‑use portions.
• For extra umami, stir a teaspoon of mushroom soy sauce into the stock.
• If you like a crispy top, uncover the pot for the last 3 minutes of steaming.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in a steamer or covered skillet with a splash of stock.

Freezer: Uncooked assembled lasagna can be frozen for up to 1 month. Thaw overnight in the fridge before steaming.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce and keep it refrigerated for up to 3 days.
• Assemble the lasagna, cover tightly, and freeze before cooking; steam directly from frozen, adding an extra 5 minutes.

Frequently Asked Questions