./Sam_Stelfox.sh

Dumpling Lasagna (Chicken & Green Cabbage)

6 servings Prep: 25 minutes Cook: 35 minutes
note cooking chicken asian fusion

Ingredients

  • 2 lbs ground chicken
  • 1/2 small head green cabbage, finely chopped
  • 2 cups carrots, shredded
  • 10 oz shiitake mushrooms, finely chopped
  • 1 1/2 cups scallions, finely sliced (reserve about 1/2 cup for garnish)
  • 5 tablespoons low-sodium soy sauce
  • 3 tablespoons mirin
  • 3 tablespoons oyster sauce
  • 3 tablespoons toasted sesame oil
  • 2 tablespoons fresh ginger, grated
  • 4 garlic cloves, grated
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon baking soda
  • 2 tablespoons vegetable oil
  • 27 square wonton wrappers
  • ~3/4 cup water
  • 2 tablespoons chili crisp or chili oil, for serving
  • 1 tablespoon sesame seeds, for serving

A mash-up of various dumpling lasagna recipes floating around the internet, tweaked to be spicier, more gingery, and filling-forward with less noodle. The filling will seem wetter than you'd expect compared to meatballs or similar ground meat mixtures and that's intentional, it helps moisten and cook the wonton wrappers as everything bakes together.

Instructions

  1. Preheat oven to 375F. Have a large glass baking dish (roughly 9x13 in) and an even larger oven-safe dish or roasting pan ready for the water bath.
  2. Heat a large skillet over high heat. Add the vegetable oil and swirl to coat. Add the cabbage, carrots, and mushrooms. Cook, stirring occasionally, until tender and lightly browned, about 6 minutes. Transfer to a large bowl.
  3. To the bowl, add the ground chicken, about 1 cup of the scallions, soy sauce, mirin, oyster sauce, sesame oil, ginger, garlic, rice wine vinegar, sugar, salt, pepper, and baking soda. Mix with your hands or a fork until combined and the mixture feels cohesive.
  4. Spread roughly one-third of the filling in an even layer in the glass dish. Lay 9 wonton wrappers over it with minimal overlap. Add another third of the filling, then 9 more wrappers, then the remaining filling. For the top layer of wrappers, lay down 4-5 wrappers, spread half the water over them, then layer the remaining wrappers on top. Press down gently so they contact the moisture.
  5. Place the lasagna dish inside the larger dish. Pour hot water into the outer dish until it comes about halfway up the sides of the inner dish. Cover the outer dish tightly with foil. Transfer carefully to the oven and bake until the chicken reaches at least 165F internally, about 35 minutes.
  6. Remove foil, drizzle with chili crisp or chili oil. Scatter the reserved scallions and sesame seeds on top.