Imported from the web

Wonton Lasagna

Name: Wonton Lasagna
Prep time: 20 min
Cook time: 24 min
Total time: 44 min
Yield: 6 servings
Cuisine: East Asian
Ingredients: 1 lb Ground pork; 4 Green onions (Finely chopped); 1 tsp Chicken bouillon powder (For the pork filling); 0.25 cup Water (For the pork filling); 3 tbsp Soy sauce (For the pork filling); 1 tbsp Oyster sauce; 1 tsp Fresh ginger (Grated); 0.5 tsp Salt; 0.5 tsp Black pepper; 1 tbsp Sesame oil; 2 tbsp Cooking oil (For the pan); Wonton wrappers (1 package; circle or square wrappers work); 0.5 cup Water (For the steaming liquid); 0.5 tsp Chicken bouillon powder (For the steaming liquid); 1 tbsp Soy sauce (For the chili sauce); 2 tsp Chili oil (For the chili sauce); Sesame seeds (Optional, for garnish); Green onions (Extra, for optional garnish)

Recipe by michellewkwan Facebook

Imported by Ryan Gee on SeeMeCook

A layered skillet dish made with pork-seasoned wonton wrappers, steamed until tender and finished with a lightly crisp bottom. Soy-chili sauce and optional sesame seeds add savory heat.

6 servings44 minEast Asian

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Ingredients

1 lb Ground pork
4 Green onions (Finely chopped)
1 tsp Chicken bouillon powder (For the pork filling)
0.25 cup Water (For the pork filling)
3 tbsp Soy sauce (For the pork filling)
1 tbsp Oyster sauce
1 tsp Fresh ginger (Grated)
0.5 tsp Salt
0.5 tsp Black pepper
1 tbsp Sesame oil
2 tbsp Cooking oil (For the pan)
Wonton wrappers (1 package; circle or square wrappers work)
0.5 cup Water (For the steaming liquid)
0.5 tsp Chicken bouillon powder (For the steaming liquid)
1 tbsp Soy sauce (For the chili sauce)
2 tsp Chili oil (For the chili sauce)
Sesame seeds (Optional, for garnish)
Green onions (Extra, for optional garnish)

Steps

1
In a bowl, combine the ground pork, finely chopped green onions, chicken bouillon powder, water, soy sauce, oyster sauce, grated ginger, salt, black pepper, and sesame oil. Mix well.
2
Use a large 10–12-inch nonstick frying pan with a lid. Add the 2 tablespoons of oil to the pan.
3
Arrange a layer of wonton wrappers across the bottom of the pan, overlapping them slightly. The wrappers do not need to fit perfectly.
4
Spread about one-third of the pork mixture evenly over the wrappers, keeping the layer fairly thin.
5
Add another layer of wonton wrappers followed by another thin layer of pork. Repeat until all the pork has been used, finishing with a layer of wonton wrappers.
6
Mix the half cup of water with the half teaspoon of chicken bouillon powder. Pour the steaming liquid gently around the edges of the pan.
7
Cover the pan with its lid and cook over medium-low heat for 15–20 minutes. The steam will cook the wonton wrappers and pork.
8
Check the center of the dish with a thermometer. It should reach 160°F (71°C). If necessary, cover the pan and cook for a few additional minutes.
9
Remove the lid. If the bottom is not browned, increase the heat to medium and cook for 2–4 minutes, watching carefully, until the bottom is lightly crisp.
10
Mix the soy sauce and chili oil. Drizzle the mixture over the wonton lasagna, or serve it on the side. Garnish with optional sesame seeds and extra green onions.

Notes

The source's pan-oil instruction is truncated after “Add 2 tbsp oil over”; the remaining heat instruction is not specified there. Keep the pork layers thin for the best texture. A large 10–12-inch covered skillet allows several thin layers rather than one thick layer.