Dumpling Lasagna Bowl with Extra Broth — No Folding

Ingredients

• 12 oz Pork Shoulder (cut into chunks, remove tough bits, finely chop)
• 1 piece Leek (use only the white part, cut lengthwise but not all the way through, then finely slice)
• 3 pieces Scallions (finely slice)
• 0.5 tsp Salt (kosher or table salt)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tbsp Shaoxing Cooking Wine (Chinese rice wine)
• 1 tbsp Light Soy Sauce
• 0.5 tsp Dark Soy Sauce
• 1 tbsp Oyster Sauce
• 1 tbsp Toasted Sesame Oil
• 1 cup Water (for filling) (added gradually in 4–5 portions, mix until fully absorbed)
• 12 pieces Dumpling Wrappers (store‑bought or homemade (see wrapper recipe))
• 1.67 cup All‑Purpose Flour (for homemade wrappers)
• 0.5 tsp Salt (for dough)
• 0.33 cup Water (for dough) (dissolve salt then add to flour)
• 1 tbsp Cornstarch (for dusting wrappers)
• 6 cloves Garlic Cloves (crushed and finely chopped)
• 1 tsp Fresh Ginger (grated)
• 1 tbsp Chili Flakes (mild or hot according to taste)
• 1 tbsp Sesame Seeds
• 0.5 tbsp Chili Powder
• 0.5 tsp Salt (for chili oil)
• 0.5 cup Vegetable Oil (for chili oil, heat until hot (~350°F))
• 1 tsp Toasted Sesame Seeds (garnish)
• 1 piece Scallion (garnish) (thinly sliced)

Instructions

1. Prepare the Pork Filling

   Cut the pork shoulder into chunks, remove any tough bits, and finely chop. Thinly slice the white part of the leek (cut lengthwise but not all the way through) and finely slice the scallions. Place meat, leek, and scallions in a large bowl.

   Time: PT10M

2. Season and Hydrate the Filling

   Add 1/2 tsp salt, 1/2 tsp black pepper, 1 tbsp Shaoxing wine, 1 tbsp light soy sauce, 1/2 tsp dark soy sauce, 1 tbsp oyster sauce, and 1 tbsp toasted sesame oil to the bowl. Mix thoroughly. Gradually add 1 cup water in 4–5 additions, mixing after each addition until the meat absorbs the liquid and becomes sticky.

   Time: PT5M

3. Make Homemade Dumpling Wrappers (Optional)

   Combine 1 2/3 cups flour with 1/2 tsp salt. Dissolve the salt in 1/3 cup water, pour into the flour and mix with a spatula until all water is absorbed. Knead by hand into a smooth dough ball, cover, and let rest for 30 minutes. After resting, knead 2 minutes, then roll the dough using a pasta machine: start on setting 1 and run five times folding in half each time, then progress to settings 2‑5, dusting with cornstarch between passes. Cut circles with a 3½‑inch cutter.

   Time: PT45M

4. Assemble the Dumpling Bowls

   In each heat‑proof bowl, place 2 tbsp of the pork filling and spread lightly. Dip a dumpling wrapper in water, lay it over the filling, add another 2 tbsp filling, and top with a second water‑dipped wrapper. Repeat for a third layer if desired (three layers = three wrappers). Adjust the number of wrappers based on how much broth you want.

   Time: PT10M

5. Steam the Bowls

   Place the assembled bowls in a steamer pot. Add water until it reaches about three‑quarters of the bowl sides. Bring to a rolling boil over high heat, then steam for 15–20 minutes (15 min for small bowls, 20 min for larger). Keep an eye on the water level and add boiling water if needed.

   Time: PT20M

   Temperature: Boiling

6. Prepare Chili Oil

   Combine 6 crushed garlic cloves, 1 tsp grated ginger, 1 tbsp chili flakes, 1 tbsp sesame seeds, 1/2 tbsp chili powder, and 1/2 tsp salt in a small bowl. Heat 1/2 cup vegetable oil in a small pan over high heat until hot (~350°F). Add the garlic‑ginger mixture and stir occasionally for about 90 seconds until fragrant and lightly golden. Transfer the hot oil to the bowl with the spice mix and stir; the aromatics will bloom instantly.

   Time: PT5M

   Temperature: Hot (~350°F)

7. Finish and Serve

   Turn off the heat. Drizzle each bowl with the prepared chili oil, then garnish with toasted sesame seeds and sliced scallion. Serve immediately with a spoon.

   Time: PT2M

Nutrition Facts

Calories

780

Protein

23 g

Carbohydrates

65 g

Fat

74 g

Fiber

2 g

Ingredient Substitutions

• Instead of Pork Shoulder: Chicken breast, Ground pork
• Instead of Leek: Green onion, Shallots
• Instead of Scallions: Chives
• Instead of Shaoxing Cooking Wine: Dry sherry
• Instead of Oyster Sauce: Hoisin sauce
• Instead of Toasted Sesame Oil: Regular sesame oil
• Instead of All‑Purpose Flour: Bread flour
• Instead of Cornstarch: Rice flour
• Instead of Chili Flakes: Sichuan pepper flakes
• Instead of Chili Powder: Paprika
• Instead of Vegetable Oil: Canola oil

Equipment Needed

• Large Mixing Bowl
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Measuring Cup
• Steamer Pot or Large Pot with Steamer Insert
• Small Pan or Skillet
• Spatula or Wooden Spoon
• Pasta Machine (optional)
• Round Cutter (3.5 in) (optional)
• Fine Mesh Sieve (optional)

Critical Steps — Do Not Skip

• Adding water gradually to the pork filling until it becomes sticky
• Resting the dough for 30 minutes before rolling
• Rolling the dough to about 1 mm thickness using a pasta machine or rolling pin
• Dipping each dumpling wrapper in water before layering
• Maintaining sufficient water level during steaming

Chef Tips from the Video

• For extra depth, add a splash of Shaoxing wine to the broth after steaming.
• A pinch of sugar in the filling balances the soy sauces.
• If you like extra heat, increase chili flakes or add a dash of Sichuan pepper oil.

Troubleshooting

Storage

Refrigerator: Store leftover bowls in airtight containers for up to 3 days. Reheat by steaming again.

Freezer: Wrap individual bowls tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator before reheating.

Room temperature: Chili oil can be kept at room temperature in a sealed jar for several weeks.

Make-Ahead Tips

• Prepare the dough and let it rest overnight for even easier rolling.
• Store homemade wrappers covered with a damp cloth in the fridge for up to 2 days.
• The seasoned pork filling can be mixed a day ahead and kept refrigerated.
• Chili oil keeps well at room temperature for weeks; make a larger batch.

Frequently Asked Questions