Easy Meals for 2 Ep. 14

• total tid: 13 minutes

Ingredienser

Pork Filling

350 g ground pork

2 green onions, finely chopped (about 42 g)

100g Chinese leek, finely chopped

1 tsp Better Than Bouillon Chicken Base

¼ cup (60 mL) water

Seasonings

3 tbsp soy sauce

1 tbsp oyster sauce

1 tsp grated ginger

½ tsp salt

½ tsp black pepper

1 tbsp sesame oil

Instruktioner

1–2 tbsp neutral oil

Dumpling wrappers (I used about 1 pack)

Steaming Liquid

¼ cup (60 mL) water

½ tsp Better Than Bouillon Chicken Base

Chili Sauce

1 tbsp soy sauce

2 tbsp chili oil

½ tsp sesame seeds

Garnish

Chopped green onions

Instructions

Make the Filling

In a large bowl, combine:

Ground pork

Green onions

Chinese leek

Soy sauce

Oyster sauce

Ginger

Salt

Black pepper

Sesame oil

Dissolve 1 teaspoon Better Than Bouillon in ¼ cup water, then pour it into the pork mixture.

Mix everything vigorously for 2–3 minutes until the filling becomes sticky and the liquid is fully absorbed.

Assemble

Add 1–2 tablespoons neutral oil in a large non-stick skillet over medium heat, layer the dumpling wrapper and filling like show. In the video.

Steam

Mix together:

¼ cup water

½ teaspoon Better Than Bouillon Chicken Base

Pour this mixture evenly throughout and around the edges of the pan.

Cover with a lid.

Cook over medium heat for about 8 minutes, or until the pork is fully cooked and the wrappers are tender.

Crisp the Bottom

Remove the lid.

Continue cooking for another 2–4 minutes, allowing any remaining liquid to evaporate and the bottom wrappers to become crisp.

Make the Sauce

While the dumpling lasagna cooks, combine:

1 tbsp soy sauce

2 tbsp chili oil

½ tsp sesame seeds

Serve

Drizzle the chili sauce over the dumpling lasagna.

Finish with plenty of chopped green onions and serve immediately.