Viral Dumpling Lasagna

• 份量: 4 servings
• 活動時間: 5 minutes
• 總時間: 25 minutes

食材

1 Pound Ground chicken or beef

1 Cup Napa Cabbage (chopped)

3 Green Onions (finely sliced)

1 Tablespoon Fresh Ginger (minced)

2 Cloves Garlic (mashed)

6 Mushrooms (finely chopped) (omit for Kio)

½ Teaspoon Baking Soda (optional but recommend for fluffier texture!)

2 Tablespoons Sesame Oil

2 Tablespoons Mirin (or shaoxing wine)

2 Tablespoons Oyster Sauce

¼ Cup Low Sodium Soy Sauce

1 Package Wonton Wrappers

Green Onions (for garnish)

Chili Oil (for garnish)

步驟

To start, prepare the dumpling filling. In a large bowl, combine the ground chicken, chopped napa cabbage, green onions, ginger, garlic, mushrooms, baking soda (if using), sesame oil, mirin, oyster sauce, and soy sauce. Use your hands or a fork to mix everything together until well combined.

Next, set up your ramekins or mugs. Begin layering by adding a spoonful of the pork mixture to the bottom, followed by a wonton wrapper. Continue alternating layers of filling and wonton wrappers, pressing gently as you go, until the ramekin is nearly full.

Before adding the final layer, pour ⅓ cup of water into each ramekin. Top with two wonton wrappers to seal it in. Place the ramekins into a dutch oven or large pot with water halfway up the sides of the ramekins and put the lid on the pot.

Cover and steam for about 20 minutes, until the pork is fully cooked and the wonton wrappers are soft and tender. Carefully remove from the steamer, finish with chili oil and sliced green onions, and serve warm straight from the ramekin.

營養

• 卡路里: 730 kcal
• 總脂肪: 33 g
• 飽和脂肪: 10 g
• 不飽和脂肪: 20 g
• 膽固醇: 92 mg
• 鈉: 1733 mg
• 總碳水化合物: 74 g
• 膳食纖維: 3 g
• 總糖: 3 g
• 蛋白質: 33 g