Dumpling Lasagna Bowl with Extra Broth — No Folding · PrimedTable
Vietnamese🥣 Soups & stews
Dumpling Lasagna Bowl with Extra Broth — No Folding
⏱ 45 min🍽 Serves 4
A delicate steamed dumpling bowl with no folding required that creates its own rich broth while cooking. Inspired by wonton soup and soup dumplings, this comforting dish features tender layers of filling and soft wrappers that sip up the meaty broth formed during steaming, best topped with fragrant chili oil.
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Adapted from a video by Morgane Recipes
Dumpling Lasagna Bowl with Extra Broth — No Folding !
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1
Cut the pork into chunks and remove any tough bits, then finely chop it. Pork shoulder or chicken both work well.
2
Place the chopped meat in a large bowl. Cut the white part of the leek lengthwise without cutting all the way through to keep it together, making it easier to slice finely. Similarly, finely slice three scallions. Don't be shy with the amounts—these aromatics add wonderful flavor and texture.
3
Season the meat with salt, black pepper, Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, and toasted sesame oil. Mix very thoroughly until the meat fully absorbs all the seasonings.
4
Gradually add 1 cup of water in four or five additions. Mix thoroughly each time until the meat absorbs the liquid completely and becomes sticky. During cooking, all this water transforms into rich broth inside the bowls.
5
Add the sliced leeks and scallions to the mixture and stir well. Verify that the filling has absorbed all the liquid before proceeding.
6
Use bowls that can handle steaming. Add 2 tablespoons of filling to each bowl and spread it slightly. Dip a dumpling wrapper in water to make it more flexible and help it absorb less broth during cooking.
7
Place the dampened wrapper over the meat, then add another layer of filling and cover with another wrapper. Build three layers of filling with three wrappers. More wrappers mean less broth as the dough absorbs liquid, so adjust the number of layers to your preference.
8
Place the bowls in a large pot. Cook them in a water bath with steam, adding water until it comes up about 3/4 inch up the sides of the bowls. Ensure there is enough water to last the entire cooking time.
9
Bring the water to a boil over high heat. Once steam appears, cook for 15 to 20 minutes depending on bowl size. Smaller bowls need about 15 minutes. Watch the water level and add more boiling water if needed to maintain it.
10
While the dumplings steam, make the chili oil. Crush and finely chop six garlic cloves. Grate ginger to get about 1 teaspoon. Combine the garlic and ginger, then add chili flakes, sesame seeds, chili powder, and salt. Mix everything together.
11
Heat ½ cup of vegetable oil in a small pan over high heat. After about 90 seconds when the oil is hot, add the garlic and ginger and stir occasionally. When the garlic starts to turn golden, pour the hot oil and spices into the bowl with the chili mixture and stir. All the aromas will bloom instantly. The chili oil keeps well at room temperature.
12
After 15 minutes, turn off the heat. Top each bowl with toasted sesame seeds, scallions, and chili oil. Serve the dumpling bowls immediately while hot.
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