Dumpling Lasagna
Layered wonton wrappers with seasoned ground pork, steamed until tender and juicy like a dumpling-lasagna hybrid.
- 450 g ground pork
- 4 pc spring onion
- 3 pc garlic
- 1 tbsp ginger
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp chilli crisp
- 1 tbsp rice vinegar
- ¾ tsp white pepper
- 2 tbsp chicken stock
- 1 pack wonton wrappers
- 150 ml water
- 1 tbsp soy sauce (to garnish)
- 1 tsp chilli crisp (to garnish)
- 1 pc spring onion (to garnish)
- 1 tsp sesame seeds
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Prepare your steamer. If you don’t have a traditional steamer, fill a large pot or saucepan halfway with water and bring it to a gentle boil.
- Step 2
In a large bowl, combine the ground pork, scallions, grated garlic and ginger, soy sauce, sesame oil, chilli crisp, rice vinegar, and white pepper. Mix gently with your hands until everything is just combined, then set aside.
- Step 3
Place a small baking dish or individual ramekins that will fit inside your steamer on the counter.
- Step 4
Quickly dip a wonton wrapper in water (just a second or two), then lay it flat in the bottom of the dish, overlapping slightly if needed.
- Step 5
Spread a thin layer of the pork mixture over the wrappers.
- Step 6
Repeat with another layer of dipped wrappers and another thin layer of pork, continuing to layer until you run out of space or ingredients.
- Step 7
Finish with a final layer of wrappers on top.
- Step 8
Pour about 1–2 tablespoons of chicken broth (or water) over the top to keep everything extra juicy.
- Step 9
Carefully transfer the dish to the steamer, cover, and steam for about 25 minutes, until the pork is fully cooked and the wrappers are tender and glossy.
- Step 10
Finish with more soy sauce, chilli crisp, scallions, and sesame seeds. Enjoy!
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