How to make soup dumplings lasagna

Ingredients

• 1 lb Ground Turkey (lean, fresh)
• 1 tablespoon Fresh Ginger (minced)
• 3 cloves Garlic (minced)
• 2 cups Napa Cabbage (shredded)
• 2 tablespoons Soy Sauce (low‑sodium)
• 1 tablespoon Oyster Sauce
• 1 teaspoon Sesame Oil
• 0.25 teaspoon White Pepper
• 12 pieces Round Wonton Wrappers (about 6‑inch diameter, keep covered with damp cloth)
• 2 stalks Green Onions (thinly sliced)
• 1 tablespoon Chili Oil (adjust to heat preference)
• 2 tablespoons Water (for steaming, can use low‑sodium broth for extra flavor)

Instructions

1. Prepare the Filling

   Finely mince the ginger and garlic, shred the napa cabbage, then combine them in a mixing bowl with the ground turkey. Add soy sauce, oyster sauce, sesame oil, and white pepper. Mix thoroughly until the meat is evenly coated.

   Time: PT10M

2. Set Up Wrappers

   Lay out the round wonton wrappers on a clean surface and cover them with a damp kitchen towel to prevent drying.

   Time: PT2M

3. Assemble the First Layer

   Spread a thin layer of the turkey filling evenly across the bottom of the heat‑proof dish (about 1/4 cup).

   Time: PT2M

4. Layer Wrappers and Filling

   Place a wonton wrapper over the filling, gently press to adhere, then add another spoonful of filling on top. Continue alternating wrappers and filling until the dish is almost full, leaving a small gap at the top.

   Time: PT5M

5. Add Moisture for Steaming

   Pour the 2 tablespoons of water (or broth) around the edges of the assembled layers; this creates steam inside the dish.

   Time: PT1M

6. Seal with Final Wrapper

   Place the last wonton wrapper on top, pressing gently around the edges to seal the dish.

   Time: PT2M

7. Steam the Dumpling Lasagna

   Set the assembled dish in the steamer basket, cover, and steam over boiling water for about 20 minutes, or until the turkey is fully cooked and the wrappers are translucent.

   Time: PT20M

   Temperature: 100°C

8. Garnish and Serve

   Remove the dish from the steamer, sprinkle sliced green onions over the top, and drizzle with chili oil. Serve hot, cutting into portions with a sharp knife.

   Time: PT3M

Nutrition Facts

Calories

320

Protein

25g

Carbohydrates

30g

Fat

12g

Fiber

2g