Layered Soup Dumpling "Lasagna" - Dumpling Deliciousness Layered Like a Lasagna

Ingredients

• 1 lb Ground Pork (80% lean, preferably freshly ground)
• 1 tablespoon Ginger (finely minced)
• 1 tablespoon Garlic (finely minced)
• 2 tablespoons Scallions (white and green parts, finely chopped)
• 2 tablespoons Light Soy Sauce (low sodium preferred)
• 1 tablespoon Shaoxing Wine (or dry sherry)
• 1 teaspoon Sesame Oil (toasted, for flavor)
• 0.25 teaspoon White Pepper (ground)
• 12 pieces Wonton Wrappers (square or round, about 3‑inch diameter)
• 1 cup Pork Gelatin Broth (Aspic) (clear pork stock set with gelatin, cut into 1‑inch cubes)
• 2 tablespoons Chili Crisp (for finishing drizzle, optional)

Instructions

1. Prepare the Pork Gelatin Broth (Make Ahead)

   Simmer 1 lb pork bones with ginger slices, scallion whites, and a splash of Shaoxing wine for 3‑4 hours, strain, add 1 ½ teaspoons unflavored gelatin, stir until dissolved, then chill until firm and cut into 1‑inch cubes.

   Time: PT4H30M

2. Mix the Pork Filling

   In a mixing bowl, combine ground pork, minced ginger, minced garlic, chopped scallions, soy sauce, Shaoxing wine, sesame oil, and white pepper. Mix gently until just combined; avoid over‑mixing.

   Time: PT10M

3. Assemble the Layers

   Place a wonton wrapper at the bottom of each ramekin, spoon a thin layer of the pork mixture on top, add one cube of gelatin broth, then repeat the pattern (wrapper‑meat‑broth) until the ramekin is filled, finishing with a wrapper on top.

   Time: PT10M

4. Steam the Dumpling Lasagna

   Bring a couple of inches of water to a rolling boil in a pot, place the steamer basket on top, arrange the ramekins inside (ensure water does not touch them), cover tightly and steam for 12 minutes.

   Time: PT12M

5. Finish and Serve

   Remove ramekins with tongs, let cool 1‑minute, then drizzle chili crisp over each serving. Serve immediately while hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

28 g

Fat

16 g

Fiber

1 g