Viral Dumpling Lasagna

Ingredients

• 1 lb Ground chicken or pork (Use chicken or pork; the recipe does not specify one of the two options.)
• 0.5 cup Scallions (Chopped.)
• 6 Garlic (Finely chopped; approximately 18 g.)
• 3 tbsp Soy sauce (For mixing into the filling.)
• 1 tbsp Rice vinegar
• 1 tbsp Toasted sesame oil
• 2 tbsp Chili crunch (For the filling.)
• 1 tbsp Fresh ginger (Grated.)
• 1 tbsp Oyster sauce
• 21 Wonton or dumpling wrappers (The recipe specifies 18 to 24 wrappers; approximately 21 are estimated, about 168 g. Use enough to cover the pan in layers.)
• 2 tbsp Chicken broth (Can be substituted with water.)
• Water (As needed to briefly moisten the wrappers and for the steamer; keep it below the pan.)
• Soy sauce (For drizzling when serving.)
• Chili crunch (For finishing, to taste.)
• Scallions (Sliced, for garnish.)
• Sesame seeds (For garnish, to taste.)

Steps

1. 1

   Place the ground chicken or pork in a large bowl. Add the chopped scallions, chopped garlic, soy sauce, rice vinegar, toasted sesame oil, chili crunch, grated ginger, and oyster sauce.

2. 2

   Mix with clean hands or a spatula until all the ingredients are just combined. Do not overmix, so the filling remains tender.

3. 3

   Prepare a steamer over a pot of gently simmering water. If you do not have a steamer, place a rack or heatproof trivet inside a large pot. Make sure the baking pan fits comfortably and that the lid closes completely; an 8 × 8-inch pan is recommended. The water level should remain below the pan.

4. 4

   Bring the water to a gentle simmer while assembling the lasagna. You will need enough water to produce steam throughout cooking, but it must not touch the pan.

5. 5

   Dip each wonton or dumpling wrapper in water for only 1–2 seconds. Do not soak them, as they may tear or stick together.

6. 6

   Arrange a layer of moistened wrappers on the bottom of the pan. Use approximately 6 per layer and overlap them as needed to completely cover the base; the overlap helps the dish hold together.

7. 7

   Spread a thin layer of the meat mixture over the wrappers, distributing it evenly all the way to the edges.

8. 8

   Repeat, alternating layers of wrappers and meat, until all the ingredients are used. The original recipe makes approximately 4 layers, but the number may vary depending on the size and depth of the pan.

9. 9

   Finish with a final layer of wrappers. Pour the 2 tbsp of chicken broth, or water, evenly over the surface.

10. 10

    Carefully place the pan in the steamer. Cover the pot and steam for 20–22 minutes, maintaining a gentle simmer. The meat should be fully cooked, and the surface of the wrappers should look glossy.

11. 11

    Carefully remove the pan from the steamer, using hand protection. Let it rest briefly if it is too hot to cut.

12. 12

    Finish with a drizzle of soy sauce, plenty of chili crunch, sliced scallions, and sesame seeds.

13. 13

    Slice the dish as you would lasagna and serve hot.

Notes

The original recipe specifies 18–24 wrappers and approximately 6 per layer. Adjust the amount to the size of the pan and overlap the pieces to cover the entire base. If using ground chicken, verify that it reaches a safe internal temperature of 165°F/74°C; for ground pork, 160°F/71°C.

Nutrition per serving

• main course
• steamed
• Asian cuisine
• quick
• comfort food
• chicken
• pork
• spicy