Chicken Dumpling Lasagne

Method

1. In a large bowl, combine chicken, chopped spring onions, finely chopped mushrooms, minced garlic, minced ginger, light soy sauce, rice wine vinegar, sesame oil, sugar, and black pepper. Mix until well combined.
2. In a deep heatproof dish or tray, begin by spreading down a layer of the meat mixture (around a third). Lay down 9 dumpling wrappers with minimal overlap (like a lasagna). Top with another layer of the meat filling, then another layer of dumpling wrappers, then another layer of meat filling, then another layer of dumpling wrappers. Gently pour over 75ml water.
3. Place your heat proof dish in a steaming basket, and place on top of your pan which has around 2-3 inches of water in it. Add the lid onto your steaming basket and steam on high heat for 17 minutes.
4. Meanwhile, make your sauce by combining peanut butter, sugar, soy sauce, lime juice, sesame oil and minced garlic in a bowl. Stir to combine.
5. Once your timer has gone off and the wrappers are wrinkly. Drizzle over the tahini dressing. Enjoy!