the viral Dumpling lasagna part 2

Ingredients

• 500 g Dumpling Wrappers (store‑bought, keep covered with a damp cloth)
• 300 g Raw Prawns (peeled, deveined, roughly chopped)
• 80 g Chives (finely sliced, green parts only)
• 2 cloves Garlic (minced)
• 1 tsp Fresh Ginger (grated)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 1 tsp Sesame Oil (to finish the filling)
• ¼ tsp White Pepper (ground)
• to taste Salt

Instructions

1. Prepare the Filling

   In a mixing bowl combine the chopped prawns, sliced chives, minced garlic, grated ginger, soy sauce, sesame oil, white pepper and a pinch of salt. Mix gently until everything is evenly coated.

   Time: PT10M

2. Keep Dumpling Wrappers Moist

   Lay the dumpling wrappers on a clean surface and cover them with a damp kitchen towel to prevent drying while you assemble the lasagna.

   Time: PT2M

3. Assemble the Dumpling Lasagna

   In the heat‑proof dish, place a single layer of dumpling wrappers covering the bottom. Spread a thin layer of the prawn‑chive filling over the wrappers. Repeat the layering process (wrappers → filling) until all ingredients are used, finishing with a layer of wrappers on top.

   Time: PT10M

4. Steam the Lasagna

   Bring about 2 inches of water to a rolling boil in a large pot. Place the steamer basket (or rack) inside, ensuring the water does not touch the dish. Cover and steam for 15 minutes, or until the dumpling wrappers are tender and the prawns are fully cooked.

   Time: PT15M

   Temperature: 100°C

5. Finish and Serve

   Remove the dish from the steamer, let it rest for 2 minutes, then garnish with a sprinkle of fresh chives. Slice into squares and serve hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

45 g

Fat

10 g

Fiber

2 g