Dumpling Lasagna

재료

1 lb ground pork

4 scallions, thinly sliced (whites + greens)

1/2 napa cabbage, shredded (added by jk)

3 cloves garlic, grated

1 tbsp grated fresh ginger

3 tbsp soy sauce or tamari

1 tsp toasted sesame oil

Chili crisp, to taste (~1 to 2 tsp)

A splash of rice vinegar

¾ tsp white pepper (or black pepper)

1 to 2 tbsp chicken broth or water

Wonton or dumpling wrappers

Small bowl of water (for dipping wrappers)

Extra soy sauce or tamari, for garnish

Extra chili crisp, for garnish

Extra scallions, for garnish

Sesame seeds, for garnish

방향

Prepare your steamer. If you don’t have a traditional steamer, fill a large pot or saucepan halfway with water and bring it to a gentle boil.

In a large bowl, combine the ground pork, scallions, grated garlic and ginger, soy sauce, sesame oil, chili crisp, rice vinegar, and white pepper. Mix gently with your hands until everything is just combined, then set aside.

Place a small baking dish or individual ramekins that will fit inside your steamer on the counter.

Quickly dip a wonton wrapper in water (just a second or two), then lay it flat in the bottom of the dish, overlapping slightly if needed.

Spread a thin layer of the pork mixture over the wrappers.

Repeat with another layer of dipped wrappers and another thin layer of pork, continuing to layer until you run out of space or ingredients. Finish with a final layer of wrappers on top.

Pour about 1–2 tablespoons of chicken broth (or water) over the top to keep everything extra juicy.

Carefully transfer the dish to the steamer, cover, and steam for about 25 minutes, until the pork is fully cooked and the wrappers are tender and glossy.

Finish with more soy sauce, chili crisp, scallions, and sesame seeds. Enjoy!

노트

Add cabbage or other fillings as you like :)