Dumpling Lasagna

Ingredients

• 15 Dumpling wrappers or wonton pastry (Use 12–15 wrappers; enough to make several layers in a small ramekin or baking dish.)
• 2 tbsp Water for ramekin (For adding moisture during baking.)
• 300 g Ground pork (The author recommends freshly minced pork when available.)
• 1 Green onion (Chopped.)
• 1 clove Garlic (Minced.)
• 1 tsp Fresh ginger (Minced.)
• 1 tbsp Cornstarch
• 1 tbsp Soy sauce
• 0.5 tbsp Dark soy sauce
• 1 tbsp Oyster sauce
• 1 tsp Sesame oil
• 1 tsp Mirin or Shaoxing wine (Use either mirin or Shaoxing wine.)
• Salt (To taste.)
• Black pepper (To taste.)
• 2 tbsp Cold water (Mix into the filling.)

Steps

1. 1

   Preheat the oven to 180°C/350°F. Lightly grease a small ramekin or baking dish that can hold several layers of wrappers and filling.

2. 2

   Place the ground pork in a mixing bowl. Add the chopped green onion, minced garlic, minced ginger, cornstarch, soy sauce, dark soy sauce, oyster sauce, sesame oil, and mirin or Shaoxing wine.

3. 3

   Season the pork mixture with salt and pepper. Add 2 tablespoons of cold water, then mix thoroughly with chopsticks, a fork, or clean hands until the mixture is cohesive and slightly sticky.

4. 4

   Place one dumpling wrapper in the bottom of the ramekin or dish. Spread a thin, even layer of the pork filling over it, leaving a small margin around the edge.

5. 5

   Add another wrapper, followed by another thin layer of pork filling. Continue alternating wrappers and filling until all the ingredients are used, finishing with a wrapper on top.

6. 6

   Pour 2 tablespoons of water into the ramekin around the edge of the layered dumpling lasagna. This creates steam and helps the wrappers cook tenderly.

7. 7

   Cover the ramekin tightly with aluminum foil and bake for about 20 minutes, or until the pork is cooked through and the wrappers are tender.

8. 8

   Remove the foil and bake for another 5–10 minutes, until the top wrapper is cooked and lightly golden. Verify that the center of the pork reaches 71°C/160°F.

9. 9

   Rest for 5 minutes before serving so the layers settle. Serve hot directly from the ramekin or invert carefully onto a plate.

Notes

The post provides the ingredient list but says that the instructions are in the comments; no comment instructions were provided in the source. Baking temperature, layering method, covering, and timing are therefore practical reconstruction rather than directly extracted instructions. Use a small dish so the filling layers remain thin and cook evenly.

Nutrition per serving

• main
• baked
• comfort food
• East Asian-inspired
• pork
• dumplings
• easy recipe