Lasagne Dumplings

Prepare the dumpling filling by mixing ground pork with shrimp, soaked and cubed shiitake mushrooms, chopped spring onions, chopped garlic, grated ginger, salt, chicken powder, white or black pepper, rice wine, sesame oil, sugar, and starch (if using).

Mix the filling well using hands until it is tacky and can be held in one hand.

Prepare the dumpling wrappers, choosing thin ones like wonton or molo wrappers.

Wash the ramicans or rice pots to remove extra water.

Place one dumpling wrapper in the bottom of the ramican.

Add a layer of the meat filling on top of the wrapper.

Add another wrapper on top of the meat filling.

Sprinkle about one tablespoon of water (or chicken stock) over the wrapper to soften it.

Repeat layering with more wrappers and filling, adding water between layers as needed.

Spray the layers with water to prevent hardening during steaming.

Prepare the dumpling sauce by mixing light soy sauce, vinegar, sesame oil, honey (or alternatives), rice wine, garlic, ginger, green onions, and chili sauce.

Heat oil until smoking, then turn it off and add the sauce mixture to cook the spices for aroma.

Steam the layered dumplings for about 15 to 20 minutes.

Serve the dumplings topped with the prepared sauce.

Equipment Needed

Spice Level:

Dietary

Allergens