Soupy Dumpling Lasagna
If dumpling lasagna had a cold-weather glow up, this would be it.
This is dumpling lasagna, broth edition.
Less carbs, extra cozy, and layered with napa cabbage instead of pasta. The result? A dish that feels comforting and hearty, but still light and clean.
The broth turns incredibly flavorful from the mushroom soaking liquid and chicken juices, yet it stays clear and soothing. This is the kind of meal that feels like it could heal you during cold weather season.
Ingredients:
1 lb ground chicken
5 pc napa cabbage leaves (sliced)
1 cup rehydrated shittake mushrooms (diced)
2 tbsp - 1/4 cup mushroom water
1/2 cup leeks (diced)
1 inch grated ginger
1 tbsp garlic
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
1/2 tbsp shoaoxing wine
1/2 tbsp fish sauce
1 tsp white pepper
green onions for garnish
Directions:
Rinse the dried mushrooms, then soak them in room-temperature water for about 30 minutes, or until fully softened. Drain and squeeze out excess water. Save the mushroom water.
Finely chop the leeks and rehydrated mushrooms.
In a large bowl, combine the ground chicken, chopped mushrooms, leeks, and seasonings. Mix until evenly incorporated.
In a separate bowl or steamer dish, layer cabbage and the ground chicken mixture, repeating until filled. Finish with a layer of dumpling wrappers on top.
Pour 2 tbsp or 1/4 cup mushroom water depending on the size of your bowl. More liquid equals more broth!
Steam on medium heat for 15-20 mins.
Garnish with green onions.
