Giant Soup Dumpling Lasagna
Equipment
Ingredients
Dumpling Wrappers
dumpling wrappers (fresh)
24 piece
Filling
ground pork (raw)
500 g
fresh ginger (minced)
15 g
garlic cloves (minced)
4 piece
green onions (sliced)
4 piece
soy sauce (liquid)
30 ml
sesame oil (liquid)
15 ml
chicken broth (liquid)
500 ml
gelatin powder (powder)
15 g
Cheese
mozzarella cheese (shredded)
200 g
parmesan cheese (grated)
100 g
Sauce
tomato sauce (liquid)
400 ml
olive oil (liquid)
30 ml
fresh basil (chopped)
10 g
Instructions
Prepare the gelatinous broth
Bloom gelatin in cold chicken broth, then heat until dissolved to create the signature soup filling.
Prepare the dumpling filling
Mix ground pork with ginger, garlic, green onions, soy sauce, and sesame oil, then combine with the cooled gelatinous broth.
Prepare the tomato sauce
Heat olive oil and combine with tomato sauce and fresh basil for the lasagna layer.
Assemble the lasagna layers
Layer dumpling wrappers, meat filling, tomato sauce, and cheese in a baking dish, repeating until all ingredients are used.
Bake the lasagna
Cover and bake until the cheese is melted and bubbly and the filling is cooked through.
Rest and serve
Let rest for 10 minutes before slicing to allow the soup filling to set slightly.
Original recipe
Storage
Store covered in refrigerator. Reheat gently to prevent cheese from drying out. The soup filling may separate slightly upon reheating.
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