Viral Soup Dumpling Lasagna
The Viral Soup Dumpling Lasagna has been all over my feed lately, so I had to give it a try! It’s an easy, layered version of Chinese soup dumplings (xiao long bao) that skips the dumpling folding but keeps all the juicy flavours.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g minced pork
- 100 g shrimp, chopped
- 14 dumpling wrappers
- 3 leaves Napa cappage
- 1 green onion, chopped (garnish)
- Chilli oil (optional)
- Chinese black vinegar (optional)
- 2 green onions, chopped
- 1 tsp minced garlic
- 1/2 tsp minced ginger
- 1 tbsp cornstarch
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1/2 tbsp Shaoxing cooking wine
- 1/2 tbsp sesame oil
- 1 tsp dark soy sauce
- 1 tsp chicken powder
- 1/2 tsp sugar
- A pinch of white pepper powder
- 1/3 cup water
Instructions
- 1
In a bowl, combine the minced pork and chopped shrimp with all the meat marinade ingredients. Mix well in one direction until the meat absorbs the water and becomes slightly sticky. This extra water is what creates the broth after steaming. Set aside.
- 2
Trim the Napa cabbage leaves to fit your bowl.
- 3
In a heatproof bowl, spread about a ½-inch layer of the meat mixture. Add a layer of Napa cabbage, then place 3 dumpling wrappers on top (dumpling skin briefly dipped in water). Repeat with another layer of meat and Napa cabbage, then finish with 4 dumpling wrappers, or enough to fully cover the surface. The exact number of wrappers will depend on the size of your bowl.
- 4
Add about 2 inches of hot water to a deep wok and place a bamboo steamer on top. Carefully put the bowl inside the steamer.
- 5
Turn the heat to high. Once the water is boiling, cover and steam for 20 minutes.
- 6
Serve hot, garnished with chopped green onions. Drizzle with chilli oil and Chinese black vinegar if desired. Enjoy!