Recipe Cuisine: Chinese
Theme: Fast & Fab
Pork & Prawn Dumpling Lasagne
By: Jessie Leong
Ingredients
- 300gms mince pork
- 150gms mince prawns
- 2 teaspoon soy sauce
- 2 teaspoon oyster sauce
- 2 teaspoon sesame oil
- 1 teaspoon mince garlic
- 1 teaspoon mince ginger
- 1/4 cup chopped shallots
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoon cornflour
- 12 round dumpling wrappers
- 1 cup chicken stock
- Garnish - 2 teaspoon soya sauce, 2 teaspoon chilli oil & chopped shallots
- 4 small bowls
Product used in recipe
- LEE KUM KEE - CHIU CHOW STYLE CHILLI OIL
- LEE KUM KEE - CHIU CHOW STYLE CHILLI OIL
Method
- This is a 'no wrap' version of traditional dumplings, it's low effort, packed with flavours & require no dumpling folding skills.
- In a large bowl add mince pork, mince prawns and all the seasonings, mix well till combined.
- Then add a layer of this mixture to the bottom of a small bowl, followed by a round dumpling wrapper. Repeat this twice. Should have 3 layers with the last layer a dumpling wrapper.
- Repeat the same to the other 3 small bowls.Add 3 tablesp of chicken stock to each small bowl..
- Place the 4 bowls in a large pan, add water to halfway of bowls, cover with lid & steam for 15 minutes.
- Garnish with soy sauce, chilli oil & shallots.Enjoy this no wrap Dumpling Lasagne!
