Viral Dumpling Lasagna
Translated from Spanish, the language of the reel.
Ben Chelin cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
A quick steamed lasagna that combines layers of wonton wrappers with a juicy chicken or pork filling seasoned with soy sauce, ginger, garlic, sesame oil, and chili crunch. It is sliced like lasagna and finished with more soy sauce, chili crunch, scallions, and sesame seeds.
- Time
- 42 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Lasaña de dumplings
- 50 g
- 18 g
- 50 g
- 15 g
- 14 g
- 30 g
- 6 g
- 18 g
- 170 g
- 30 g
Para decorar
Weights are estimates. Together, the ingredients weigh about 845 g before cooking, which is about 210 g per serving.
Steps
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.
Mix with clean hands or a spatula until all the ingredients are just combined. Do not overmix, so the filling remains tender.
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.
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.
Dip each wonton or dumpling wrapper in water for only 1–2 seconds. Do not soak them, as they may tear or stick together.
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.
Spread a thin layer of the meat mixture over the wrappers, distributing it evenly all the way to the edges.
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.
Finish with a final layer of wrappers. Pour the 2 tbsp of chicken broth, or water, evenly over the surface.
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.
Carefully remove the pan from the steamer, using hand protection. Let it rest briefly if it is too hot to cut.
Finish with a drizzle of soy sauce, plenty of chili crunch, sliced scallions, and sesame seeds.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 434
- Protein
- 30 g
- Carbs
- 27 g
- Fat
- 24 g
- Fiber
- 2 g
Where the calories come from
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