Soup Dumpling Lasagna Recipe

Introduction

Soup Dumpling Lasagna is a delightful fusion dish that layers delicate wonton wrappers with a savory tofu and mushroom filling. Steamed to perfection, it offers a comforting, flavorful experience reminiscent of traditional soup dumplings but with a fun, layered twist.

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)

Instructions

1. Step 1: Rehydrate the mushrooms by rinsing the dried shiitake, then placing them in a heat-safe bowl with 2 cups boiling water. Cover and steep for 20 minutes until very soft. Separate the mushrooms from the soaking liquid, reserving the liquid to use as broth later, and finely dice the mushrooms.
2. Step 2: Crumble the tofu with your hands and add it to a mixing bowl along with the diced shiitake, grated ginger, minced garlic, sliced scallion, shredded cabbage, sesame oil, tamari, and maple syrup.
3. Step 3: In a small bowl, whisk together the gochujang and miso paste with about ¼ cup of the reserved mushroom broth until smooth. Add this mixture to the tofu bowl and mix well to combine all ingredients evenly.
4. Step 4: Prepare three small heat-safe bowls or mugs (each about 1.5 cups). Place one wonton wrapper at the bottom of each bowl, spread a thin layer of filling over it, then repeat layering with wrapper and filling two more times, ending with three layers total. Pour some mushroom broth over the final filling to almost cover it, then seal the top with two wonton wrappers.
5. Step 5: Steam the bowls in a steamer or a pan with a steamer basket, covered, for 15 minutes until the wrappers are tender and the filling is hot. Use gloves to remove the bowls as they will be very hot.
6. Step 6: Drizzle crispy chili oil over the top and serve immediately for a flavorful finish.

Tips & Variations

• For a gluten-free version, look for gluten-free wonton wrappers or substitute with thinly sliced zucchini or eggplant as layer alternatives.
• If you don’t have a steamer, place the bowls in a large pan with a small amount of water at the bottom and cover tightly with a lid to steam.
• Adjust the spiciness by adding more or less gochujang and chili oil according to your taste.
• Try adding finely chopped mushrooms or other vegetables to the filling for more texture.

Storage

Store any leftover lasagna in an airtight container in the refrigerator for up to 2 days. Reheat by steaming again until warmed through to maintain the delicate texture of the wrappers and filling. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mushrooms instead of dried shiitake?

Fresh mushrooms can be used but will yield less intense umami flavor. If substituting, sauté the fresh mushrooms until browned and reduce any added liquid accordingly.

Is the tofu necessary, or can I use another protein?

Tofu provides a great plant-based protein and texture, but you can substitute with cooked ground meat or minced poultry if preferred. Adjust seasonings accordingly.

Soup Dumpling Lasagna Recipe

Print Recipe

★★★★★

4.6 from 139 reviews

Soup Dumpling Lasagna is a creative fusion dish that layers tender wonton wrappers with a flavorful filling of shiitake mushrooms, tofu, and Asian seasonings, then steamed to perfection. This unique approach combines the comforting textures of lasagna with the delicate flavors of soup dumplings, providing a delightful vegetarian main course that’s both hearty and satisfying.

• Author: Ella
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 3 servings 1x
• Category: Main Course
• Method: Steaming
• Cuisine: Asian Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Mushroom and Broth

• 6 pieces dried shiitake mushrooms
• 2 cups boiling water (for rehydrating mushrooms)

Filling

• 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

Assembly

• 15 wonton wrappers
• 1 tsp crispy chili oil

Instructions

1. Rehydrate the mushrooms: Rinse the dried shiitake mushrooms under cold water. Place them in a heat-safe bowl and pour 2 cups (480 ml) of boiling water over them. Cover the bowl and let the mushrooms steep for 20 minutes until they become very soft. After soaking, separate the mushrooms from the liquid, reserving the soaking liquid to use as a flavorful broth for later steps. Finely dice the rehydrated mushrooms.
2. Make the filling: Crumble the extra firm tofu with your hands into a mixing bowl. Add the finely diced shiitake mushrooms, grated ginger, minced garlic, sliced scallion, shredded Chinese cabbage or greens, sesame oil, low sodium tamari, and maple syrup. Mix well to start building a flavorful filling base.
3. Prepare seasoning mixture: In a small bowl, whisk together the gochujang and miso paste with about ¼ cup of the reserved mushroom broth until the mixture is smooth and well combined. Combine this seasoning mixture with the tofu and mushroom filling, mixing thoroughly to ensure even flavor distribution.
4. Assemble the lasagna: Prepare three small heat-safe bowls or mugs, each about 1.5 cups in volume. Place one wonton wrapper at the bottom of each bowl. Spread a thin layer of the filling over the wrapper. Repeat layering with another wonton wrapper and filling until you have three layers of wonton wrappers alternating with filling. Pour some of the mushroom broth over the top filling layer to almost cover it. Seal the top of each bowl with two wonton wrappers to enclose the contents.
5. Steam the lasagna: Place the assembled bowls in a steamer or a pan equipped with a steamer basket. Cover and steam for 15 minutes, until the wonton wrappers become tender and the filling is thoroughly heated. Handle the bowls carefully using gloves as they will be very hot from steaming.
6. Serve: Once steamed, drizzle each serving with crispy chili oil and serve immediately while hot to enjoy the full depth of flavor and texture contrast between the tender wrappers and savory filling.

Notes

• If you do not have a steamer, use a large pan with a steaming rack or a heat-proof plate set on an inverted shallow heat-safe dish and cover tightly with a lid or foil.
• Extra mushroom soaking liquid can be strained and saved as a flavorful broth for soups or cooking rice.
• Adjust the spiciness by varying the amount of gochujang and chili oil according to your taste preferences.

Keywords: Soup Dumpling Lasagna, vegetarian dumplings, tofu recipe, shiitake mushrooms, steamed dish, Asian fusion recipe