Viral Dumpling Lasagna
Translated from Spanish, the language of the reel.
Ben Chelin cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Bryan Lagos on SeeMeCook
A quick version of lasagna made with layers of wonton or dumpling wrappers and a juicy chicken or pork filling seasoned in an Asian style. It is steamed and finished with soy sauce, chili crunch, scallions, and sesame seeds.
- Time
- 37 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten and sesame
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Relleno y capas
- 50 g
- 18 g
- 50 g
- 15 g
- 14 g
- 30 g
- 6 g
- 18 g
- 210 g
- 30 g
Guarnición
Weights are estimates. Together, the ingredients weigh about 890 g before cooking, which is about 220 g per serving.
Steps
In a large bowl, combine the ground meat with the chopped scallions, garlic, 3 tbsp soy sauce, rice vinegar, toasted sesame oil, 2 tbsp chili crunch, grated ginger, and oyster sauce. Mix with clean hands or a spatula until everything is combined, taking care not to overwork the meat.
Set up a steamer over a pot of water. If you do not have a steamer, place a rack or heatproof trivet inside a large pot. Check that the 8 × 8-inch dish (approximately 20 × 20 cm) fits comfortably and that the lid closes completely; the water should remain below the dish.
Bring the water to a gentle boil. Dip each wrapper in the water for only 1–2 seconds, just long enough to moisten it without softening it too much.
Place a first layer of wrappers in the bottom of the dish. Use approximately 6 per layer and overlap them as needed to cover the entire base; the overlap helps keep the dish together.
Spread a thin, even layer of the meat mixture over the wrappers, reaching the edges without pressing too firmly.
Repeat the layers of wrappers and meat until all the ingredients are used. The original uses 4 layers, but adjust the number to suit the height of your dish. Finish with a final layer of wrappers.
Pour the 2 tbsp of chicken broth, or water, evenly over the top to keep the wrappers hydrated during cooking.
Carefully place the dish inside the steamer. Cover and steam for 20–22 minutes, keeping the water at a gentle boil. The meat should be fully cooked and the surface of the wrappers should look glossy; if using a thermometer, the center should reach 74 °C (165 °F).
Carefully remove the dish and let it rest for a few minutes to set. Drizzle the surface with soy sauce and add chili crunch, sliced scallions, and sesame seeds to taste.
Cut the dish into portions, like lasagna, and serve hot.
Notes
The original recipe specifies 18–24 wrappers and approximately 6 per layer. Handle the hot dish carefully; steam can cause burns. Cook the meat thoroughly before serving.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 502
- Protein
- 30 g
- Carbs
- 36 g
- Fat
- 27 g
- Fiber
- 3 g
Where the calories come from
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