Viral Dumpling Lasagna

Ingredients

• 1 lb ground chicken or pork (Use ground chicken or ground pork.)
• 0.5 cup green onions (Chopped; reserve additional sliced green onions for garnish.)
• 6 garlic (Cloves, minced.)
• 3 tbsp soy sauce (For the filling; reserve additional soy sauce for finishing.)
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 2 tbsp chili crunch (The creator uses Momofuku chili crunch; reserve additional chili crunch for finishing.)
• 1 tbsp fresh ginger (Grated.)
• 1 tbsp oyster sauce
• 21 wonton or dumpling wrappers (Use 18 to 24 wrappers, approximately 6 per layer. Briefly dip in water before layering.)
• 2 tbsp chicken stock (Water may be substituted.)
• soy sauce (For garnish and finishing drizzle, to taste.)
• chili crunch (For garnish, to taste.)
• green onions (Sliced, for garnish.)
• sesame seeds (For garnish, to taste.)

Steps

1. 1

   Prepare the filling. In a large bowl, combine the ground chicken or pork, chopped green onions, minced garlic, soy sauce, rice vinegar, toasted sesame oil, chili crunch, grated ginger, and oyster sauce. Mix with clean hands just until evenly combined; avoid overmixing so the filling stays tender.

2. 2

   Prepare the steamer. Set a steamer over a pot of gently boiling water. Alternatively, place a heat-safe rack or trivet inside a large pot. Use a pot and lid large enough for an 8-by-8-inch baking dish, and keep the water level below the bottom of the dish.

3. 3

   Soften and layer the wrappers. Briefly dip each wonton or dumpling wrapper in water for only 1 to 2 seconds. Arrange a layer across the bottom of the baking dish, using about 6 wrappers and overlapping them as needed so the base is fully covered. The overlap helps the finished casserole hold together.

4. 4

   Add the filling. Spread a thin, even layer of the meat mixture over the wrappers, taking it all the way toward the edges.

5. 5

   Build the lasagna. Repeat the wrapper layer and thin meat layer until the filling and wrappers are used. The source makes about 4 layers, but adjust the number to fit the dish. Finish with a final layer of wrappers.

6. 6

   Add the stock. Pour the chicken stock evenly over the top layer of wrappers. Water can be used instead if needed.

7. 7

   Steam the dish. Carefully place the baking dish in the steamer, cover tightly, and steam over a gentle boil for 20 to 22 minutes. The meat should be fully cooked through, and the top wrappers should look glossy. For food safety, ground poultry or pork should reach 165°F / 74°C in the center.

8. 8

   Garnish and serve. Drizzle with soy sauce, add plenty of chili crunch, and scatter sliced green onions and sesame seeds over the top. Slice into portions like lasagna and serve hot.

Notes

The dish should fit comfortably inside the steamer with the lid fully closed. Keep the water below the baking dish rather than allowing it to contact the casserole. The source describes this as taking under 15 minutes to assemble, plus approximately 20 to 22 minutes of steaming.

Nutrition per serving

• main
• East Asian-inspired
• steamed
• quick
• one-dish
• spicy
• family-friendly
• pork