This steamed dumpling lasagna is made with a pork filling that is layered with wonton wrappers in small ramekins and steamed. As it cooks, the pork releases its natural juices, creating a rich broth that soaks into the wonton wrappers.
Mix the ground pork, chopped napa cabbage, green onions, minced ginger, mashed garlic, finely chopped mushrooms, baking soda, sesame oil, mirin (or Shaoxing wine), oyster sauce, and soy sauce in a large bowl. Mix everything until well combined.
Description - Step 2
Layer the dumpling lasagna
Set up 4 ramekins or heat-safe mugs. Begin layering by adding a generous spoonful of the pork mixture to the bottom of each ramekin. Place one wonton wrapper on top of the filling. Continue alternating layers of the pork filling and wonton wrappers, pressing gently as you go, until the ramekin is nearly full.
Description - Step 3
Add water and seal
Before adding the final layer, pour ⅓ cup of water into each ramekin. The water creates steam and transforms into the signature broth as the pork cooks. Top each ramekin with two wonton wrappers to seal everything in. The double layer on top ensures proper steaming and creates a good look.
Description - Step 4
Steam the dumpling lasagna
Place the ramekins into a large pot. Add water to the pot until it reaches halfway up the sides of the ramekins. Put the lid on the pot and bring the water to a gentle boil. Steam for about 20 minutes, until the pork is fully cooked through and the wonton wrappers are soft and tender. The wrappers should be silky and almost noodle-like in texture.
Description - Step 5
Garnish and serve
Carefully remove the ramekins from the steamer (they will be very hot). Finish each dumpling lasagna with a drizzle of chilli oil and a sprinkle of sliced green onions. Serve warm, straight from the ramekin itself.
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Chinese
Easy
Main Course
