Printable recipe cardLookCatchu
Soup Dumpling Lasagna
Original source
LookCatchu on YouTubeA layered pork and napa cabbage dumpling filling baked in ramekins and finished with green onion, sesame and chilli crisp.
A layered pork and napa cabbage dumpling filling baked in ramekins and finished with green onion, sesame and chilli crisp.
Ingredients
13
Steps
6
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Ingredients
- 1 lb regular ground pork (70/30, 454g)
- 1 tsp ginger, grated
- 3 cloves garlic, crushed
- 2 tbsp soy sauce
- 1 tbsp shaoxing wine
- 1 tbsp sesame oil
- 1 tsp sugar
- 1/4 tsp black pepper
- 1 tbsp cornstarch
- 1/2 cup chicken broth
- 1 lb napa cabbage, minced (454g)
- 1 tsp salt (for cabbage)
- 4 stalks green onion, chopped
Equipment
- Large mixing bowl
- Fine grater
- Ramekins
- Baking dish or oven tray
- Sharp knife
Method
- Mix ground pork with grated ginger, crushed garlic, soy sauce, shaoxing wine, sesame oil, sugar, black pepper, and cornstarch.
- Add 1/2 cup chicken broth to the pork mixture and stir well.
- Minced napa cabbage and salt are combined and incorporated into the mixture.
- Layer the pork and cabbage mixture in ramekins.
- Bake or cook the layered mixture until cooked through.
- Garnish with chopped green onion, chili crisp, toasted sesame seeds, and sliced green onion before serving.
Helpful tips
- Mix the chicken broth thoroughly into the pork filling.
- Squeeze excess moisture from the salted cabbage before adding it.
- Ensure the pork is completely cooked before serving.
Storage
Refrigerate leftovers promptly in covered containers and reheat until the pork filling is piping hot.
