Dumpling Lasagna (Lao Style)
The viral dumpling lasagna has been everywhere, but this twist is a fresh take: it blends authentic Lao flavors with the comforting elements of khao piek sen, a beloved Lao noodle soup. The wrappers are made from rice and tapioca flour, rolled thin so they cook up soft and delicate. On the plate, the dish tastes like a cross between khao piek sen and banh cuon, depending on how you season it, and finished with chili oil, fried garlic, and fresh herbs.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup jasmine rice flour
- 1 cup tapioca flour
- 1 cup boiling water
- 1 pound ground pork
- 3/4 cup yellow onion
- 3 Green onion, minced
- 3 tsp ginger, minced
- 6 garlic cloves, minced
- 1-½ tbsp Fish sauce
- 1-½ tbsp oyster sauce
- 1/2 tsp Salt
- 1/2 tsp Msg
- 3/4 tsp black Pepper
- 1/4 cup water per ramekin
- Sliced green onions
- Fresh cilantro
- Fried garlic
- Chili oil
Instructions
- 1
In a large bowl, whisk together the jasmine rice flour and tapioca flour.
- 2
Pour the boiling water over the flour mixture and stir with a spoon until a shaggy dough forms. Once cool enough to handle, knead with your hands until smooth, about 3–5 minutes.
- 3
Roll the dough out on a flat surface until thin. Cut into sheets slightly larger than your ramekins. Roll each sheet thinner, then trim to fit the ramekin exactly. You will need 4 sheets per ramekin (20 total). Extra dough can be re-rolled.
- 4
In a large bowl, combine ground pork, onion, green onion, ginger, garlic, fish sauce, oyster sauce, salt, MSG, and black pepper. Mix until evenly combined and slightly sticky.
- 5
Place one rice wrapper sheet in the bottom of each ramekin. Add a spoonful of pork filling and spread evenly. Repeat layering (wrapper + pork) two more times. Add ¼ cup water into each ramekin. Finish with the final wrapper layer on top (4 layers total per ramekin).
- 6
Bring a pot of water to a boil. Reduce to medium-low so the water maintains a steady simmer. Steam the ramekins, covered, for 20 minutes, or until the pork is fully cooked through.