Soupy Dumpling Lasagna
Layers of dumpling wrappers, gingery chicken filling, and shrimp, steamed in broth — all the soup-dumpling joy, none of the pleating. The leftover filling becomes tomorrow's dumplings.
Ingredients
- 1 lb ground chicken
- 2 baby bok choy, finely chopped
- 3 green onions, finely sliced
- 8–10 raw shrimp, peeled
- 20–24 round dumpling wrappers
- 1½ cups chicken broth
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp soy sauce
- 2 tsp sesame oil
Steps
- Mix the chicken, bok choy, and green onions with the oyster, hoisin, soy, and sesame oil.
- Pour ½ cup of broth into a round heat-safe dish and lay an overlapping layer of wrappers over it.
- Layer: chicken mixture, a few shrimp, wrappers — repeat, finishing with wrappers.
- Pour the remaining broth around the edges and over the top; garnish with green onion.
- Steam covered about 30 minutes, until the centre reaches 165°F.
- Serve warm with soy sauce or chili oil.
- Leftover filling: spoon into wrappers, pinch closed, and steam 6–8 minutes — one filling, two dinners.