We couldn’t resist putting our own spin on the viral soup dumpling lasagne. Swapping the traditional pork filling for rich, flavourful beef mince, this clever one-pan dish layers garlic, ginger and spring onion between delicate dumpling wrappers that cook into tender, pasta-like sheets. As it bakes, the stock transforms into a delicious self-saucing broth, making this comforting recipe perfect for easy weeknight dinners and meal prep alike.
Soup dumpling lasagne
Ingredients
- 500 g beef mince
- 3 spring onions, the stems finely sliced and leaves sliced for garnish
- 3 garlic cloves, minced
- 3 cm piece of fresh ginger, minced
- 250 ml chicken stock
- 2 tsp soy sauce
- 1 tsp Rice wine vinegar (you can substitute this with Mirin)
- 14 Dumpling wrappers/pastry rounds
- Garlic chilli crisp for garnish
Instructions
MIX the beef mince, finely sliced spring onion stems, garlic and ginger together in a bowl.
SPOON half the beef mixture into a dish and flatten out.
LAYER 7 dumpling wrappers flat on top of the beef.
SPOON over the rest of the beef mixture and gently flatten out.
LAYER the remaining 7 dumpling wrappers on top.
ADD the soy sauce and mirin to the chicken stock, tasting and adjusting according to your taste.
POUR over the stock mixture.
PLACE the dish in a steamer and steam for 30 minutes.
TO SERVE, garnish with a generous helping of the garlic chilli crisp and extra spring onions.
