Dumpling Lasagna Bowl with Extra Broth — No Folding !

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese reduces fat while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories while still melting well.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option, while pecorino is typically cheaper.

Cut 12 oz of pork shoulder into chunks, removing any tough bits.

Finely chop the pork and put it into a large bowl.

Thinly slice the white part of a leek, cutting it lengthwise first but not all the way through.

Finely slice three scallions or green onions.

Season the meat with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1 tablespoon of shaoxing cooking wine, 1 tablespoon of light soy sauce, 1/2 teaspoon of dark soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of toasted sesame oil.

Mix everything very well until the meat absorbs all the seasoning.

Gradually add 1 cup of water in four or five additions, mixing until the meat fully absorbs the liquid and becomes sticky.

Add the sliced leek and scallions to the meat mixture and mix again.

Using homemade or store-bought dumpling wrappers, add two tablespoons of filling to each bowl and spread it slightly.

Dip one dumpling wrapper in water to make it more flexible and place it over the meat filling.

Add another layer of filling and cover it with another dumpling wrapper, repeating until you have three layers of filling and three wrappers.

Place the bowls into a pot for steaming, adding water until it comes up about 3/4 of the sides of the bowls.

Bring the water to a boil over high heat, then cook for 15 to 20 minutes depending on the size of the bowls, keeping an eye on the water level and adding boiling water if needed.

While the dumplings are steaming, prepare the chili oil by crushing six garlic cloves and finely chopping them, then grating about one teaspoon of ginger.

Combine the garlic, ginger, 1 tablespoon of chili flakes, 1 tablespoon of sesame seeds, 1/2 tablespoon of chili powder, and 1/2 teaspoon of salt in a bowl.

Heat 1/2 cup of vegetable oil in a small pan over high heat for about 90 seconds, then add the garlic and ginger, stirring occasionally until the garlic starts to golden.

Pour the hot oil over the chili mixture and stir to combine, creating the chili oil.

After 15 minutes, turn off the heat and top the bowls with toasted sesame seeds, scallions, and chili oil.

Serve the dumpling bowls immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens