VIRAL Soup Dumpling Lasagna

Ingredients

• 500 g Ground Pork (fresh, 20% fat for juiciness)
• 200 ml Water (adds broth to the filling)
• 30 pieces Wonton Wrappers (thinner and silkier than regular dumpling skins; keep covered with a damp cloth)
• 200 g Napa Cabbage (shredded thinly; removes excess moisture before layering)
• 2 stalks Green Onions (thinly sliced for garnish)
• 2 Tbsp Chili Oil (adds heat and sheen; drizzle before serving)
• 1 Tbsp Black Vinegar (sharp, slightly sweet acidity; drizzle on top)

Instructions

1. Marinate the Pork Filling

   Place the ground pork in a mixing bowl, add the 200 ml water, and stir until the mixture becomes slightly glossy. Let it rest for 10 minutes so the meat absorbs the liquid, creating a broth‑rich filling.

   Time: PT10M

2. Prepare the Cabbage

   Remove the outer leaves of the napa cabbage, slice it thinly, then toss with a pinch of salt and let sit for 3 minutes. Pat dry with a paper towel to remove excess moisture.

   Time: PT5M

3. Ready the Wonton Wrappers

   Separate the wonton wrappers and keep them covered with a damp kitchen towel to prevent drying. If using regular dumpling wrappers, consider briefly steaming one sheet to soften before layering.

   Time: PT5M

4. Assemble the Layers

   On a heat‑proof plate, start with a thin layer of pork filling, followed by a layer of shredded cabbage, then a sheet of wonton wrapper. Repeat the sequence (meat → cabbage → wrapper) until ingredients are used, ending with a wrapper on top.

   Time: PT10M

5. Steam the Lasagna

   Place the assembled plate into the pre‑heated steamer basket, cover, and steam over high heat for 20 minutes. The pork will cook through and release a savory broth that infuses the wrappers.

   Time: PT20M

   Temperature: High heat (steam at ~100°C)

6. Garnish and Serve

   Remove the plate carefully (steam will be hot). Sprinkle sliced green onions over the top, drizzle with chili oil and black vinegar, then cut into portions and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g