Steamed Shrimp Dumpling Lasagna

Ingredients

• 1.5 lb Peeled and chopped shrimp
• Salt (A pinch)
• White pepper (To taste; amount not specified)
• 1 tbsp Oyster sauce
• 1 tsp Toasted sesame oil
• Freshly grated ginger (Amount not specified)
• 3 Chopped scallions (For the filling)
• 18 láminas Dumpling wrappers (Shanghai-style; contain wheat)
• 1 cup Chicken broth (The audio also suggests seafood broth as an alternative)
• 1 Chopped scallion (For finishing)
• 1 tbsp Chili oil (For finishing)
• Water (For boiling and generating steam; enough for the pot)

Steps

1. 1

   Chop the shrimp and grate the ginger. Chop the scallions; reserve one scallion for finishing the dish.

2. 2

   Place the chopped shrimp in a bowl. Add the salt, white pepper, oyster sauce, toasted sesame oil, and grated ginger.

3. 3

   Add the three chopped scallions to the bowl and mix the filling well.

4. 4

   Divide some of the filling among individual heatproof bowls or ramekins. Place a wrapper on top of each portion.

5. 5

   Continue alternating layers of shrimp filling and wrappers. Adjust the number of layers according to the depth of the bowls.

6. 6

   Pour a little chicken broth—or seafood broth—into each bowl and place one final wrapper on top.

7. 7

   Add water to a pot and bring it to a boil over high heat. Place the bowls on a steaming rack, position the rack over the boiling water, and cover the pot.

8. 8

   Steam over high heat for about 10 minutes, until the shrimp are fully cooked.

9. 9

   Finish with the reserved scallion and chili oil. Serve hot, with the broth and layers of wrappers.

Notes

The video mentions 15 minutes total and about 10 minutes of steaming. It does not specify amounts for the pepper, ginger, or broth poured into each bowl; the stated broth amount is 1 cup total. Adjust the number of layers according to the depth of the bowls.

Nutrition per serving

• main course
• Asian
• shrimp
• steamed
• quick
• no folding
• contains gluten
• contains shellfish