Dumpling Lasagna
Dorina | Recipe Developer cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Naomi on SeeMeCook
A comforting layered bake made with dumpling wrappers and a savory pork filling seasoned with soy sauce, oyster sauce, ginger, garlic, sesame oil, and mirin. It combines the flavors of pork dumplings with the easy assembly of a small lasagna.
- Time
- 45 minutes
- Equipment
- Oven
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, soy, shellfish, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Layers
- 150 g
- 30 g
Filling
- 15 g
- 3 g
- 2 g
- 8 g
- 16 g
- 8 g
- 18 g
- 5 g
- 5 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 590 g before cooking, which is about 295 g per serving.
Steps
Preheat the oven to 180°C (350 °F)/350°F (180 °C). Lightly grease a small ramekin or baking dish that can hold several layers of wrappers and filling.
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.
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.
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.
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.
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.
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.
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)/160°F (71 °C).
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 605
- Protein
- 31 g
- Carbs
- 40 g
- Fat
- 34 g
- Fiber
- 1 g
Where the calories come from
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