Dumpling Lasagna With Chili Oil Dressing

A close-up of a slice of vegetable lasagna topped with herbs and sauce, served on a small plate with a baking dish of lasagna in the background.

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Dumpling Lasagna With Chili Oil Dressing

This dumpling lasagna layers dumpling wrappers with a juicy pork filling mixed with shrimp, ginger, and wood ear mushrooms. The dish steams into soft, sliceable layers and finishes with a hot chili oil dressing filled with garlic, sesame, soy sauce, and vinegar. Each piece holds together neatly and carries both savory and slightly spicy flavors.

Course Main Course, main dish, Main Dish Recipes

Cuisine fusion

Keyword Dumpling lasagna, Dumpling lasagna with chili oil dressing

Prep Time 20

Cook Time 20

Servings servings

Calories 674kcal

Author Robin Donovan

Ingredients

For the lasagna

1½ pounds ground pork
1 piece egg
2 tablespoons light soy sauce
2 teaspoons mushroom powder
½ teaspoon salt
½ teaspoon black pepper
½ cup water divided
1 teaspoon ginger minced
½ cup green onions chopped
6 ounces shrimp finely chopped
4 ounces wood ear mushrooms finely chopped (optional)
2 ½ teaspoons sesame oil
1 package square dumpling wrappers
Extra water for wetting wrappers

For the dressing

3 tablespoons oil
2 tablespoons green onions sliced
3 cloves garlic minced
1 ½ teaspoons cayenne or Kashmir chili powder
1 ½ teaspoons white sesame seeds
¼ cup light soy sauce
¼ cup black vinegar
1 tablespoon oyster sauce
1 ½ teaspoons sugar
3 small red chilies sliced
¼ cup coriander chopped

Instructions

Add the ground pork, egg, soy sauce, mushroom powder, salt, and black pepper to a mixing bowl. Mix while slowly adding half of the water until the mixture becomes smooth and sticky.
Stir in the ginger, green onions, chopped shrimp, wood ear mushrooms, and sesame oil. Mix just until everything distributes evenly through the pork mixture.
Lightly wet several dumpling wrappers and arrange them across the bottom of a heatproof dish. Overlap the wrappers slightly so they cover the entire surface.
Spread a thin layer of the pork mixture evenly over the wrappers. Use the back of a spoon to smooth the surface.
Place another layer of wet dumpling wrappers on top of the filling. Repeat the layering process with wrappers and filling until all the pork mixture is used.
Add a final layer of dumpling wrappers on top. Pour the remaining water evenly across the surface so the wrappers soften while steaming.
Place the dish into a prepared steamer and steam until the pork filling cooks through and the layers hold together, 30 to 35 minutes.
Add the spring onions, garlic, chili powder, and sesame seeds to a heatproof bowl. Heat the oil until hot and pour it over the aromatics. Stir in the soy sauce, black vinegar, oyster sauce, and sugar. Add the sliced chilies and chopped coriander and mix well.
Let the dumpling lasagna cool slightly. Cut it into squares and spoon the chili oil dressing generously over each slice before serving.

Notes

The lasagna is steamed, so before you start, make sure that you have a steamer large enough to hold your baking dish. If not, you can create a bain marie by placing the baking dish holding the lasagna in a larger baking dish or roasting pan, filling the larger pan with hot water that comes halfway up the sides of the inner pan and covering with foil (seal the foil tightly around the sides of the larger baking pan, but leave space inside for steam to circulate). Bake in a preheated 400°F oven. Alternatively, you can make 6 individual lasagnas by layering the wrappers and filling in 8-ounce ramekins, which can be steamed in a steamer or in a similar bain marie as described above.
If you use dried wood ear mushrooms, soak them in warm water until fully expanded before chopping. Squeeze out excess moisture so the filling stays firm.
Store leftovers in the refrigerator for up to three days. Reheat by steaming or microwaving until hot.
If you have leftovers, store the dumpling lasagna and dressing separately. Reheat the slices by steaming or microwaving until hot, then add fresh dressing just before serving.

Nutrition