Dumpling Lasagna

Steps

1. 1

   In a large bowl, add the ground chicken or pork, chopped green onions, minced garlic, soy sauce, rice vinegar, toasted sesame oil, chili crunch, grated ginger, and oyster sauce. Mix with clean hands or a spatula just until evenly combined; do not overmix, or the filling may become dense.

2. 2

   Set up a steamer over a pot of gently boiling water. If using a large pot instead, place a heat-safe rack or trivet inside. Choose an 8-by-8-inch baking dish, or another dish that fits comfortably inside the pot with the lid able to close fully. Keep the water level below the baking dish.

3. 3

   Briefly dip one wrapper at a time in water for only 1–2 seconds. Arrange the softened wrappers across the bottom of the baking dish, overlapping them as needed to cover the base completely. About six wrappers make one layer, and the overlap helps the finished dish hold together.

   Start 2-second timer
4. 4

   Spread a thin, even layer of the seasoned meat mixture over the wrappers, reaching close to the edges of the dish.

5. 5

   Add another layer of briefly dipped wrappers, followed by another thin layer of meat. Continue alternating wrappers and meat until the ingredients are used, working with as many layers as fit comfortably. Finish with a final layer of wrappers on top.

6. 6

   Pour the chicken stock evenly over the top layer of wrappers. This supplies moisture while the dumpling lasagna steams.

7. 7

   Carefully place the covered baking dish into the steamer. Cover the pot and steam over a gentle boil for 20–22 minutes, maintaining the water level as needed. The meat should be cooked through, and the top wrappers should look glossy and tender.

   Start 22-minute timer
8. 8

   Remove the hot dish carefully from the steamer. Drizzle with soy sauce and chili crunch, then scatter sliced green onions and sesame seeds over the top.

9. 9

   Let the dish rest briefly so it is easier to portion, then slice it like lasagna and serve hot.