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Soup Dumpling Lasagna Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/soup-dumpling-lasagna-recipe/