Dumpling Lasagna

Name: Dumpling Lasagna
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 500g Lamb Mince; 3 Green Onions, finely sliced; 3 cloves of Garlic, minced; 3 tbsp Soy Sauce; 2 tsp Sesame Oil; 2 tsp Chilli Oil; 1 tsp White Pepper; 2 tbsp Chicken Stock

This dumpling lasagna layers the bold flavors of lamb, garlic, soy, and sesame into a steaming, savory bake-style dish. A little chilli oil and chicken stock keep everything juicy, while green onions and white pepper add fresh bite and gentle heat.

This dumpling lasagna layers the bold flavors of lamb, garlic, soy, and sesame into a steaming, savory bake-style dish. A little c... Show more

By Nunna Mary’s Kitchen🍴 ·
Lamb Variation of Dumpling Lasagna

Health Grade

B- · Healthy

Rating

4.0

Time

35 min

Price

2,08 €

Calories

818 kcal

high protein

low carb

keto

low sugar

Method

Rinse the onions

Give the Green Onions a quick rinse under cold water, then shake off the excess moisture and pat them dry well with a clean towel. Dry onions are easier to slice neatly and won’t add extra water to the filling.

Slice and mince

Trim the root end from the green onions and finely slice them. Peel the Garlic and mince it as finely as you can so it distributes evenly through the meat and flavors every bite.

Mix the filling

In a medium mixing bowl, combine the Lamb Mince, the sliced green onions, minced garlic, Soy Sauce, Sesame Oil, Chilli Oil, and White Pepper. Mix thoroughly with chopsticks, a spoon, or clean hands until the seasonings are evenly worked through the meat. Pour in the Chicken Stock a little at a time and keep stirring until the mixture looks moist, cohesive, and slightly loosened, but not watery or soupy.

Pack the dish

Spoon the lamb mixture into a heatproof steamer-safe dish or container. Spread it out in an even layered slab, pressing gently with the back of the spoon so it cooks evenly from edge to center without becoming dense or compacted.

Steam until cooked

Set up your steamer with enough water underneath to simmer steadily without touching the dish. Bring the water up to a simmer, place the dish in the steamer, and cover tightly. Steam for 20 to 25 minutes, checking that the lamb is fully cooked through, hot in the center, and no longer pink.

Rest and serve

Carefully lift the hot dish out of the steamer and let it rest for 2 minutes so the juices settle slightly. Serve warm straight from the dish, spooning it out while it is still juicy and tender.