Lasagne Dumplings

Ingredients

• 300 g Ground Pork (30% fat for juiciness)
• 100 g Shrimp (peeled and deveined; optional if allergic)
• 6 pieces Dried Shiitake Mushrooms (Soak in warm water 10‑15 min then dice)
• 2 stalks Spring Onions (White and green parts chopped)
• 3 cloves Garlic (Minced)
• 1 tsp Ginger (Fresh, grated)
• 1 tsp Salt (To taste)
• 0.5 tsp Chicken Powder (Optional flavor enhancer)
• 0.25 tsp White Pepper (Ground)
• 1 tbsp Rice Wine (Shaoxing or dry sherry)
• 1 tsp Sesame Oil (Toasted)
• 1 tsp Granulated Sugar (Balances seasoning)
• 1 tsp Cornstarch (Optional, helps binding)
• 30 pieces Round Dumpling Wrappers (Thin wrappers preferred; keep covered with damp cloth)
• 2 tbsp Light Soy Sauce (Japanese style, low sodium preferred)
• 1 tbsp Rice Vinegar (Adds acidity)
• 1 tsp Sesame Oil (For sauce, same as above)
• 1 tbsp Honey (If unavailable, use corn syrup or brown sugar)
• 1 clove Garlic (for sauce) (Minced)
• 1 tsp Ginger (for sauce) (Fresh, grated)
• 1 stalk Green Onions (Chopped, for garnish)
• 1 tsp Chili Sauce (Adjust heat to taste)
• 1 tbsp Vegetable Oil (For heating spices; neutral oil)
• 2 tbsp Water or Chicken Stock (Used between wrapper layers to soften)

Instructions

1. Soak Shiitake Mushrooms

   Place dried shiitake mushrooms in a small bowl and cover with warm water. Let soak for 10‑15 minutes until softened, then drain and dice into small cubes.

   Time: PT10M

2. Prep Aromatics

   Finely chop the spring onions, mince the garlic cloves, and grate the ginger.

   Time: PT5M

3. Dice Mushrooms

   Add the soaked shiitake mushrooms to the cutting board and dice into ~½‑cm cubes.

   Time: PT3M

4. Mix Filling

   In a large mixing bowl combine ground pork, chopped shrimp, diced mushrooms, spring onions, garlic, ginger, salt, chicken powder, white pepper, rice wine, sesame oil, sugar, and cornstarch. Using clean hands, knead the mixture until it becomes tacky and slightly bouncy.

   Time: PT7M

5. Prepare Wrappers

   Separate the round dumpling wrappers and keep them covered with a damp cloth to prevent drying.

   Time: PT2M

6. Layer Dumplings in Steamer

   In the steamer basket, place one wrapper on the bottom. Spoon a generous amount of filling onto the center, then place another wrapper on top. Brush or spray about 1‑2 tsp water (or chicken stock) over the top layer to soften. Repeat the layering process—wrapper, filling, water—until all wrappers and filling are used, finishing with a wrapper on top.

   Time: PT10M

7. Make the Dipping Sauce

   In a small bowl combine light soy sauce, rice vinegar, sesame oil, honey, minced garlic, grated ginger, chopped green onions, and chili sauce. Heat 1 tbsp vegetable oil in a small saucepan until it just begins to smoke, then remove from heat and stir in the sauce mixture to warm it through.

   Time: PT5M

   Temperature: 180°C

8. Steam the Dumplings

   Bring about 2 inches of water to a rolling boil in the large pot. Place the steamer basket with the layered dumplings over the boiling water, cover tightly, and steam for 15‑20 minutes until the wrappers are translucent and the filling is fully cooked.

   Time: PT18M

   Temperature: Boiling

9. Serve

   Carefully remove the steamed lasagna dumplings onto a serving plate. Drizzle the warm soy‑ginger sauce over the top and garnish with extra chopped green onions if desired.

   Time: PT2M

Nutrition Facts

Calories

240

Protein

15 g

Carbohydrates

20 g

Fat

12 g

Fiber

1 g