Viral Dumpling Lasagna

Ingredients

• 1 lb Ground chicken or pork (Chicken or pork may be used; raw and ready to mix.)
• 0.5 cup Scallions (Chopped; reserve some for garnish if desired.)
• 6 Garlic (Minced or very finely crushed.)
• 3 tbsp Soy sauce (For the mixture; more will be added when serving.)
• 1 tbsp Rice vinegar
• 1 tbsp Toasted sesame oil
• 2 tbsp Chili crunch (For the filling; reserve more for finishing.)
• 1 tbsp Fresh ginger (Grated.)
• 1 tbsp Oyster sauce
• 21 Wonton or dumpling wrappers (The original specifies 18 to 24 wrappers; 21 have been estimated, approximately 6 per layer.)
• 2 tbsp Chicken broth (May be substituted with water.)
• Soy sauce (For drizzling when serving, to taste.)
• Chili crunch (For finishing, to taste.)
• Scallions (Sliced, for garnish; to taste.)
• Sesame seeds (For sprinkling, to taste.)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Spread a thin, even layer of the meat mixture over the wrappers, reaching the edges without pressing too firmly.

6. 6

   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.

7. 7

   Pour the 2 tbsp of chicken broth, or water, evenly over the top to keep the wrappers hydrated during cooking.

8. 8

   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.

9. 9

   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.

10. 10

    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 per serving

• main course
• steamed
• Asian cuisine
• quick
• chicken
• pork
• spicy
• family meal