Who doesn’t love a good lasagna? But let’s be real, sometimes the thought of all that layering and baking can feel like a marathon. What if I told you there’s a way to get all those comforting, savory flavors into a dish that’s way quicker and simpler? Enter the amazing dumpling lasagna!
This recipe is a game changer, especially if you’re new to cooking or just looking for a speedy meal. It takes the best parts of a traditional lasagna and gives it a fun, modern twist that’s perfect for busy weeknights. Plus, it’s super adaptable!
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Why You’ll Love This Recipe
This dumpling lasagna is a true winner for so many reasons. It’s incredibly straightforward, uses simple ingredients, and comes together surprisingly fast. You get all the cozy vibes of lasagna without the usual fuss.
It’s also a fantastic way to sneak in some extra veggies and lean protein. The individual portions make it great for meal prep or serving guests. Honestly, it’s hard to beat something this tasty and convenient.
Ingredients
- 6 pieces dried shiitake mushrooms
- 7 oz extra firm tofu
- 1 tbsp ginger (finely grated)
- 1 clove garlic (minced)
- 1 scallion (finely sliced)
- ½ cup shredded Chinese cabbage or greens
- 2 tsp sesame oil
- 2 tsp low sodium tamari
- 1 tsp maple syrup
- 2 tsp gochujang
- 1 tsp miso paste
- 15 wonton wrappers
- 1 tsp crispy chili oil
- 2 cups boiling water (for rehydrating mushrooms)
Step-By-Step Instructions
Step 1: Rehydrate The Mushrooms
First things first, let’s get those mushrooms ready. Give your dried shiitake mushrooms a quick rinse. Pop them into a bowl that can handle heat. Pour in 2 cups of boiling water.
Cover the bowl and let them steep for about 20 minutes. They should become nice and soft. Once they’re ready, take the mushrooms out, but save that soaking liquid. It’s gold for flavor!
Finely dice the rehydrated mushrooms. You want them small enough to mix well into the filling. This is where a lot of that deep, savory flavor comes from.
Step 2: Make The Filling
Now for the heart of our dumpling lasagna. Grab a mixing bowl and crumble the extra firm tofu right into it with your hands. Don’t be shy, get in there!
Add the diced shiitake mushrooms to the bowl. Then, toss in the finely grated ginger, minced garlic, and sliced scallion. Don’t forget the shredded Chinese cabbage or your favorite greens!
Drizzle in the sesame oil and low sodium tamari. A touch of maple syrup adds just the right hint of sweetness to balance everything out.
Step 3: Mix The Flavor Base
In a separate small bowl, whisk together the gochujang and miso paste. You’ll want to add about a quarter cup of the reserved mushroom broth to this mixture.
Whisk it until it’s nice and smooth, like a lovely sauce. This is going to bring a ton of umami and a little kick to our filling.
Pour this flavor base into the tofu and mushroom mixture. Mix everything together really well until it’s all combined. You want every bite to be packed with flavor!
Step 4: Assemble Your Dumpling Lasagna
Time to build! Get three small heat-safe bowls or mugs. They should hold about 1.5 cups each. Think ramekins or even sturdy mugs.
Place one wonton wrapper at the bottom of each bowl. Then, spread a thin layer of your delicious tofu filling over the wrapper. Repeat this, layering wrappers and filling.
Keep going until you have about three layers of wrappers and filling. You want to go almost to the top of your dish. This creates those lovely layers.
Now, carefully pour some of that reserved mushroom broth over the final filling layer in each bowl. This helps steam everything and keeps it moist.
Finally, seal off the top of each bowl with two more wonton wrappers. This creates a nice little package for steaming.
Step 5: Steam To Perfection
Get your steamer ready. You can use a traditional steamer basket or a large pot with a steamer insert. If you don’t have a steamer, no worries! We’ve got a trick for that.
Carefully place the assembled bowls into the steamer. Make sure they fit snugly. Cover the steamer and let them steam for about 15 minutes.
You’ll know they’re done when the wrappers are tender and the filling is heated through. Remember, those bowls will be super hot, so use oven mitts or gloves when handling them.
Step 6: Serve And Enjoy
The moment of truth! Carefully spoon some of that amazing crispy chili oil over the top of each steamed dumpling lasagna. It adds a fantastic crunch and a little heat.
Serve them immediately while they’re hot and fresh. Get ready for a flavor explosion that feels like a treat but is actually a pretty healthy meal!
How To Store Leftovers
Got any leftovers? Lucky you! Let the dumpling lasagna cool down completely before storing. You can keep them in an airtight container in the refrigerator for up to 3 days.
To reheat, you can pop them in the microwave for a minute or two, or gently warm them up in a skillet. Sometimes I like to add a tiny splash of water when reheating to help keep the wrappers from drying out.
Tips
Want to make this even more your own? Feel free to swap out the Chinese cabbage for spinach or bok choy. Any leafy green works wonders here.
If you’re not a fan of tofu, you could try using finely crumbled tempeh or even a plant-based ground ‘meat’ substitute. Just make sure it’s well seasoned!
Don’t have wonton wrappers? You can sometimes find square dumpling wrappers that work just as well. Check the international aisle of your grocery store.
For a bit of extra zing, try adding a pinch of red pepper flakes to the filling. Adjust the gochujang amount too, if you like it spicier or milder.
Conclusion
So there you have it – a delightful dumpling lasagna that’s perfect for anyone wanting a quick, flavorful, and healthy meal. It proves that you don’t need hours in the kitchen to make something truly special.
This recipe is a fantastic starting point for exploring more cooking recipes healthy and healthy homemade recipes. It’s proof that delicious food can also be good for you and fit into a busy lifestyle. Give it a try and impress yourself!
FAQ
Can I make this ahead of time?
You can prepare the filling a day in advance and store it in the fridge. However, it’s best to assemble and steam the dumpling lasagna right before serving for the freshest texture.
What can I use instead of wonton wrappers?
Square dumpling wrappers are a great substitute. You could also try using thinly sliced rice paper wrappers if you can find them, though they might behave a bit differently during steaming.
Is this recipe spicy?
The spice level comes from the gochujang and chili oil. You can easily adjust the amount of gochujang in the filling and the amount of chili oil drizzled on top to control the heat. It’s a mild to medium spice level as written.
Dumpling Lasagna
Forget the hours of layering and baking. This dumpling lasagna delivers all the savory, comforting flavors you love in a fraction of the time. Using wonton wrappers and a hearty tofu-mushroom filling, this steamed dish is a fast, fun, and healthy weeknight dinner that feels like a treat.
Requirements
Ingredients
Instructions
- Give your dried shiitake mushrooms a quick rinse. Place them in a heat-proof bowl and pour in 2 cups of boiling water. Cover and let steep for 20 minutes.
- Remove mushrooms (saving the liquid!) and finely dice them.
- Grab a mixing bowl and crumble the extra firm tofu into it. Add the diced mushrooms, grated ginger, minced garlic, sliced scallion, and shredded cabbage.
- Drizzle in the sesame oil, low sodium tamari, and maple syrup.
- In a separate small bowl, whisk together the gochujang, miso paste, and about 1/4 cup of the reserved mushroom broth until smooth. Pour this into the tofu mixture and mix well.
- Get three small heat-safe bowls (about 1.5 cups each). Place one wonton wrapper at the bottom of each. Spread a thin layer of filling over the wrapper. Repeat layers until near the top (about 3 layers).
- Pour a little reserved mushroom broth over the top layer to keep it moist. Seal the top of each bowl with two more wonton wrappers.
- Place the bowls into a steamer basket or pot with a steamer insert. Cover and steam for 15 minutes until wrappers are tender.
- Carefully remove the hot bowls, spoon crispy chili oil over the top, and serve immediately.
Notes
Feel free to swap Chinese cabbage for spinach, bok choy, or any other leafy green you have on hand.
If you prefer, you can use square dumpling wrappers instead of wonton wrappers.
For a spicier kick, add red pepper flakes to the filling or use more gochujang.
Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave or a skillet with a splash of water.
Nutrition
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