Dumpling Lasagna

• 份量: 4 servings
• 總時間: 50 minutes

食材

1 tablespoon canola oil

2 cups finely chopped green cabbage

1 (5-ounce) package sliced shiitake mushrooms, finely chopped

1 pound ground pork

¾ cup sliced scallions, divided

2 tablespoons lower-sodium soy sauce

1 tablespoon mirin

2 teaspoons oyster sauce

2 teaspoons toasted sesame oil

2 teaspoons grated fresh ginger

1 large clove garlic, grated

¼ teaspoon salt

¼ teaspoon ground pepper

12 square wonton wrappers, divided

½ cup water

Chili crisp and sesame seeds, for serving (optional)

步驟

Preheat oven to 375°F. Heat a large skillet over high heat for 3 minutes. Add 1 tablespoon oil and swirl to coat. Add 2 cups cabbage and the chopped mushrooms; cook, stirring occasionally, until tender and browned, about 5 minutes. Transfer to a large bowl.

Add 1 pound pork, ½ cup scallions, 2 tablespoons soy sauce, 1 tablespoon mirin, 2 teaspoons each oyster sauce, sesame oil and ginger, the grated garlic and ¼ teaspoon each salt and pepper to the bowl with the cabbage mixture. Gently mix until combined.

Spread half the pork mixture (about 1½ cups) in an even layer in a 7-by-11-inch baking dish. Lay 6 wonton wrappers evenly over the mixture. Spread the remaining pork mixture over the wrappers.

Pour ½ cup water into the dish. Lay the remaining 6 wonton wrappers on top and press down to submerge them in the water.

Fill a 9-by-13-inch baking dish about halfway with hot water. Place the lasagna dish inside the larger dish. Cover the larger dish tightly with foil and carefully transfer to the oven. Bake until a thermometer inserted in the center registers at least 160°F, about 30 minutes. Sprinkle with the remaining ¼ cup scallions. Garnish with chili crisp and sesame seeds, if desired.