Viral Dumpling Lasagna

This is Mama Miche, and today in my magic kitchen: Oven-Steamed Dumpling Lasagna

Why this recipe exists

Dumplings are comfort food — but making them one by one can turn into an all-day project. This method keeps everything you love about steamed dumplings while letting the oven do the work. Layered like lasagna and sealed tight, the dish creates its own steam bath, gently and evenly cooking the wonton wrappers without drying them out.

This is how you make dumplings for real life.

You should make this! MMMK! Let's eat.

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Tools

• Large chef knife 

• Cutting board or mat

• Mixing bowl

• Measuring spoon & cups

• 1 casserole for cooking

• 1 pan for the casserole’s water bath

Ingredients

Lasagna

Ingredients: 

• 1 lb ground pork

• 5 cloves garlic, minced

• 1 inch of ginger, minced

• 1/4 cup green onion, sliced

• 1 tbsp soy sauce

• 1 tbsp sesame oil

• Juice of a lime

• 1 tbsp corn starch

• Wonton or egg roll wrappers

Sauce

• Tamari

• Rice Vinegar 

• 1/2 cup tamari

• 1 squirt sesame oil

• 1 tbsp Chili oil

• 1 squirt of lime juice

Directions

Prep Time: 15 minutes Cook Time: 30 minutes

Prep

• In a large bowl, add the ground pork, garlic, ginger, green onion, soy sauce, sesame oil, lime juice, and corn starch. Mix until everything is evenly combined.

• In a 3" deep heatproof dish or tray (more or less this size, you need headspace for steam). 

• Begin by spreading a layer of wontons, then a layer of the meat mixture (about a third). Lay out wontons with a little overlap (like a lasagna). Top with another layer of the meat filling, etc., ending with wontons

•  Brush lightlywith water, broth, or sauce.

• Preheat oven to 350°F

• Create a steam base- Add ½–¾ cup liquid to the bottom of the pan (this is your steam source). Do not let the wontons sit directly in liquid.

•  Seal TIGHT: This is the most important step.

• Cover the pan with foil

• Then cover again with a second layer of foil, crimped tightly around the edges or a lid + foil under it, (even better)

Cook

• Steam in the oven-The liquid at the bottom will turn to steam and cook the wontons gently, as a basket would

• Carefully open one corner (the steam is hot). Wontons should be translucent and tender, filling fully cooked

• Rest before cutting. Let sit 5–10 minutes so layers hold when sliced.

Notes

1. I use tamari or coconut aminos.

2. You can change up the filling and sauce