Anyone who enjoys dumplings and Asian cuisine will surely love these Steamed Dumpling (Mini) Lasagna(s). They taste very similar to soup dumplings but are much easier to prepare. These small ramekins are great as appetizers/starters or a light dinner, perhaps with some cooked rice or a salad on the side. We love simple dishes that can be prepared easily.
We love dumplings a lot. Dumplings exist in many cultures, prepared in a wide variety of ways all over the world. The selection in Asia seems particularly vast in our opinion.
Those dumplings that end up on your plate – steamed, boiled, or pan-fried, for example – always look great but are not always so easy to prepare. If you ever made Gyoza yourself or (especially) soup dumplings, you will certainly agree. Many dumpling recipes require a bit of practice until you are able to fill and/or shape those little packages perfectly.
We’ve made gyoza ourselves quite a few times and have gotten the hang of folding them and everything else. Other dumplings, like soup dumplings, are a bit tricky tbh. Here, you have to prepare two fillings, for example. One of them can be a fairly simple meat mixture, while the other one has to be a jelly. That jelly later on liquefies during steaming and becomes the soup in the soup dumpling. If you thought soup dumplings were just dumplings inside a soup, you’re mistaken… but those exist too, of course.
Anyway. If you want to skip all the effort of making soup dumplings, you should definitely try these small, steamed dumpling lasagna ramekins. Of course, those are not real dumplings, but in principle, they have everything that makes a soup dumpling great: a delicious, flavorful filling, a thin dough that more or less encloses the filling, and then, of course, the soup… in our case, some chicken broth.
The flavors and texture of the soup dumpling lasagna are close to what you can expect from regular soup dumplings, but that’s where the similarities end. The rest is rather unconventional and has been making the rounds on social media for some time now. Sometimes the lasagna is prepared in small ramekins, as you can see here, and sometimes it’s prepared in a larger casserole dish. When done like that it really does come quite close to an Italian lasagna. Well, at least shape-wise…
We saw these little ramekins on TikTok a while ago and knew right away – we had to try them ourselves! The procedure is always similar in the various recipes and videos you can find. You prepare a filling – in our case, ground meat with some frozen stir-fry veggies and a few spices. You then layer this between thin wonton wrappers in small ramekins, add some broth, and then you steam the lasagna. Sounds easier than the soup jelly stuff, right?!
If you’d like to experiment more with soup or maybe dumplings, you can also check out these two recipes here. Our Creamy Miso Ramen with Chicken Katsu is a fantastic dinner that’s very popular here on the blog. The soup has been one of the most viewed recipes on the blog for several years already.
If you’ve been put off by all the talk about dumplings and how complicated they can be… Well, we have a great recipe for Gyoza on the blog as well. These Potstickers (Gyoza) with Pork & Nappa Cabbage are really delicious and not tooooo complicated to make once you get the hang of it. See for yourself!
INGREDIENTS / ZUTATEN
(4 servings)
4 ramekins*
12.3 oz. (350g) ground pork
2 tbsp. soy sauce*
1/2 tsp. ground ginger*
1/2 tsp. garlic powder*
1/2 tsp. chilli flakes* (optional)
1 tsp. oyster sauce* (optional)
1 tsp. sesame oil* (optional)
5.3 oz. (150g) frozen wok veggies, thawed
salt, pepper
frozen wonton wrappers, thawed
about 1 cup (240ml) chicken broth
some crispy chili oil*
some black sesame seeds
(4 Personen)
4 kleine Auflaufförmchen*
350g Hackfleisch (Schwein)
2 EL Sojasauce*
1/2 TL Ingwer*, gemahlen
1/2 TL Knoblauchpulver*
1/2 TL Chiliflocken* (optional)
1 TL Oyster Sauce* (optional)
1 TL Sesamöl* (optional)
150g TK-Wok-Gemüse, aufgetaut
Salz, Pfeffer
TK-Wonton-Teigblätter, aufgetaut
etwa 240ml Hühnerbrühe
etwas Crispy Chili Öl*
etwas schwarzer Sesam
DIRECTIONS / ZUBEREITUNG
1. Let the frozen veggies and the wonton wrappers sit on the counter and let them thaw.
2. Mix the ground pork with soy sauce, ground ginger and garlic powder. Also add chili flakes, oyster sauce, and sesame oil if you want to add them (optional). Next, add the thawed veggies, mix them in and let everything sit for about 10 minutes.
3. Add a small amount of the meat mixture to four ramekins* and press it down to create an even layer. Add a wonton wrapper on top, then add more of the meat mixture, then another wonton wrapper, more meat, and so on. The last layer should be a wonton wrapper.
4. Place the ramekins in a large frying pan or pot with a lid. If you worry the ramekins could damage the coating of your pan/pot, use a kitchen paper underneath the ramekins. Pour some chicken broth into each of the ramekins, then add hot water to the frying pan or pot so the ramekins are sitting halfway up in water. Bring the water to a boil, cover the frying pan/pot and steam the dumpling lasagnas for about 15-16 minutes. Make sure the water is not bubbling too much – you don’t want it to get into the ramekins.
5. Take the dumpling lasagnas out of the pan/pot, drizzle them with some crispy chili oil and sprinkle with black sesame seeds. Serve hot.
1. Das TK-Gemüse und die Teigblätter auftauen lassen.
2. Das Hackfleisch mit Sojasauce, Ingwer und Knoblauchpulver vermengen. Nach Belieben noch Chiliflocken, Oyster Sauce und Sesamöl dazugeben (optional). Das aufgetaute Gemüse dazugeben, untermischen und alles für etwa 10 Minuten ziehen lassen.
3. Jeweils etwas von der Fleischmischung in vier Auflaufförmchen* geben und zu einer Schicht zusammendrücken. Auf das Fleisch jeweils ein Wonton-Teigblatt auflegen, dann wieder etwas Fleischmischung darauf verteilen und andrücken, dann wieder ein Teigblatt, Fleisch usw. Den Abschluss sollte ein Teigblatt machen.
4. Die Förmchen in eine große Pfanne oder einen Topf (jeweils mit Deckel) stellen. Wer Angst hat, dass die Förmchen eine Beschichtung in Pfanne oder Topf beschädigen könnten, kann auch ein Stück Küchenpapier unter die Förmchen legen. Ein wenig Hühnerbrühe in jedes der Förmchen gießen und dann heißes Wasser in die Pfanne bzw. den Topf gießen, bis die Förmchen etwa zur Hälfte im Wasser stehen. Die Pfanne bzw. den Topf mit dem Deckel abdecken und das Wasser zum Kochen bringen – die kleinen Dumpling Lasagne Töpfchen für etwa 15-16 Minuten dämpfen. Man sollte darauf achten, dass das Wasser nicht zu stark kocht, damit kein Wasser in die Förmchen schwappt.
5. Die Förmchen herausnehmen, mit etwas Crispy Chili Öl beträufeln und mit schwarzem Sesam bestreuen. Heiß servieren.
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Here is a version of the recipe you can print easily.
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Steamed Dumpling Mini Lasagna
- Prep Time: 00:10
- Cook Time: 00:15
- Total Time: 00:25
- Yield: 4 1x
- Category: Starter
- Method: -
- Cuisine: Asian
Description
We love these small steamed dumpling lasagnas – the went viral some time ago because they are delicious and super easy to prepare. So good!
Ingredients
4 ramekins*
12.3 oz. (350g) ground pork
2 tbsp. soy sauce*
1/2 tsp. ground ginger*
1/2 tsp. garlic powder*
1/2 tsp. chilli flakes* (optional)
1 tsp. oyster sauce* (optional)
1 tsp. sesame oil* (optional)
5.3 oz. (150g) frozen wok veggies, thawed
salt, pepper
frozen wonton wrappers, thawed
about 1 cup (240ml) chicken broth
some crispy chili oil*
some black sesame seeds
Instructions
1. Let the frozen veggies and the wonton wrappers sit on the counter and let them thaw.
2. Mix the ground pork with soy sauce, ground ginger and garlic powder. Also add chili flakes, oyster sauce, and sesame oil if you want to add them (optional). Next, add the thawed veggies, mix them in and let everything sit for about 10 minutes.
3. Add a small amount of the meat mixture to four ramekins* and press it down to create an even layer. Add a wonton wrapper on top, then add more of the meat mixture, then another wonton wrapper, more meat, and so on. The last layer should be a wonton wrapper.
4. Place the ramekins in a large frying pan or pot with a lid. If you worry the ramekins could damage the coating of your pan/pot, use a kitchen paper underneath the ramekins. Pour some chicken broth into each of the ramekins, then add hot water to the frying pan or pot so the ramekins are sitting halfway up in water. Bring the water to a boil, cover the frying pan/pot and steam the dumpling lasagnas for about 15-16 minutes. Make sure the water is not bubbling too much – you don’t want it to get into the ramekins.
5. Take the dumpling lasagnas out of the pan/pot, drizzle them with some crispy chili oil and sprinkle with black sesame seeds. Serve hot.
Notes
Let’s cook something amazing!
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