Soup Dumpling Lasagna Recipe

Introduction

Soup Dumpling Lasagna is a delightful fusion dish that layers flavorful tofu and shiitake mushroom filling between tender wonton wrappers. Steamed to perfection, this comforting recipe offers a unique twist on traditional lasagna with an Asian-inspired flair.

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 liquid, reserving the soaking liquid for later use. Finely dice the mushrooms.
2. Step 2: Make the filling by crumbling the tofu into a mixing bowl. Add the diced shiitake mushrooms, grated ginger, minced garlic, sliced scallion, shredded cabbage, sesame oil, tamari, and maple syrup. Mix well.
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. Stir this mixture into the tofu filling and combine thoroughly.
4. Step 4: Prepare three small heat-safe bowls or mugs (about 1.5 cups each). Place one wonton wrapper at the bottom of each bowl, spread a thin layer of filling over it, then repeat to create three layers of wonton wrapper and filling. Pour some mushroom broth over the top filling layer to nearly cover it, then seal with two wonton wrappers on top.
5. Step 5: Steam the assembled bowls in a steamer or a pan with a steamer basket. Cover and steam for 15 minutes until the wrappers are tender and the filling is heated through. Use gloves when handling as the bowls will be hot.
6. Step 6: Serve immediately by drizzling crispy chili oil over each bowl for an added burst of flavor.

Tips & Variations

• To enhance the umami flavor, use homemade or high-quality miso paste and fresh ginger.
• If you don’t have a steamer, steam the bowls over a pot of boiling water covered tightly with foil.
• Substitute Chinese cabbage with spinach or bok choy depending on preference and availability.
• Adjust the amount of gochujang according to your preferred spice level.

Storage

Store any leftover soup dumpling lasagna covered in the refrigerator for up to 2 days. Reheat gently by steaming again for about 10 minutes or microwaving covered until warmed through. Avoid reheating too long to keep the wonton wrappers tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mushrooms instead of dried shiitake?

Fresh shiitake can be used but they won’t provide the same depth of flavor as the dried ones. If using fresh, sauté them lightly before mixing into the filling.

What can I use if I don’t have wonton wrappers?

You can substitute square dumpling wrappers or very thin pasta sheets, but the texture and layering will differ slightly. Wonton wrappers offer the best tender texture when steamed.

Soup Dumpling Lasagna Recipe

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★★★★★

4.9 from 68 reviews

• Author: Hugo
• Total Time: 40 minutes
• Yield: 3 servings 1x
• Diet: Vegetarian

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Description

Soup Dumpling Lasagna is a unique Asian-inspired layered dish combining tender wonton wrappers with a flavorful tofu and shiitake mushroom filling. This steamed lasagna alternative uses traditional Asian ingredients like gochujang, miso, and tamari to create a rich umami-packed meal that is both comforting and healthy. The finished dish is drizzled with crispy chili oil for an extra burst of flavor and a delightful texture contrast.

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Ingredients

Scale 1x2x3x

Filling Ingredients

• 6 pieces dried shiitake mushrooms
• 7 oz extra firm tofu
• 1 tbsp finely grated ginger
• 1 clove garlic, minced
• 1 scallion, finely sliced
• ½ cup shredded Chinese cabbage or other leafy greens
• 2 tsp sesame oil
• 2 tsp low sodium tamari
• 1 tsp maple syrup
• 2 tsp gochujang
• 1 tsp miso paste
• 1 tsp crispy chili oil

Assembly Ingredients

• 15 wonton wrappers
• 2 cups boiling water (for mushroom rehydration and broth)

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Instructions

1. Rehydrate the Mushrooms: Rinse the dried shiitake mushrooms well. Place them in a heat-safe bowl and pour over 2 cups (480 ml) of boiling water. Cover and let steep for 20 minutes until the mushrooms become very soft. Remove the mushrooms, finely dice them, and reserve the soaking liquid to use as a flavorful broth.
2. Prepare the Filling: Crumble the extra firm tofu by hand into a mixing bowl. Add the finely diced shiitake mushrooms, grated ginger, minced garlic, sliced scallion, shredded Chinese cabbage, sesame oil, low sodium tamari, and maple syrup. Mix all ingredients thoroughly.
3. Incorporate the Sauce: In a small bowl, whisk together the gochujang and miso paste with about ¼ cup of the reserved mushroom broth until smooth. Pour this mixture into the tofu and mushroom bowl and stir well to evenly combine all flavors.
4. Assemble the Lasagna Layers: Get three small heat-safe bowls or mugs, each about 1.5 cups in volume. In each, place one wonton wrapper to cover the bottom. Spread a thin layer of the tofu filling over it. Repeat layering wonton wrapper and filling two more times, ending up with three layers of wrappers and filling. Pour enough reserved mushroom broth over the final filling layer to nearly cover it. Seal the top with two wonton wrappers to create a lid.
5. Steam the Lasagna: Set the prepared bowls into a steamer basket placed over a pot or pan with simmering water. Cover and steam for 15 minutes until the wonton wrappers are tender and the filling is heated through. Handle the bowls carefully using gloves as they will be hot.
6. Serve: Drizzle the top of each lasagna with crispy chili oil for added flavor and texture. Serve immediately while warm for the best taste and experience.

Notes

• If you do not have a steamer, you can place the bowls in a pan with a tight-fitting lid, adding about 1 inch of water and ensuring the water does not touch the bowls. Steam over medium heat.
• Extra mushroom broth can be saved and used as a soup base or for other cooking purposes.
• For a vegetarian version, ensure the miso paste is vegetarian without fish ingredients.
• Handle bowls carefully when removing from the steamer as they will be very hot and may contain hot liquid inside.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Steaming
• Cuisine: Asian Fusion

Keywords: Soup Dumpling Lasagna, Asian lasagna, tofu recipe, shiitake mushrooms, steamed dish, vegetarian Asian recipe, wonton lasagna, gochujang, miso paste, crispy chili oil