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Soup Dumpling Lasagna Recipe

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★★★★★

4.4 from 86 reviews

Soup Dumpling Lasagna is a creative Asian fusion dish that layers delicate wonton wrappers with a savory filling of rehydrated shiitake mushrooms, crumbled tofu, aromatic ginger, garlic, scallions, and Chinese cabbage, all enhanced with bold flavors from gochujang, miso, and sesame oil. Steamed to tender perfection, this comforting vegan lasagna is served with a drizzle of crispy chili oil for a spicy, satisfying finish.

Ingredients

Scale

For Rehydrating Mushrooms

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

For 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 & Serving

  • 15 wonton wrappers
  • 1 tsp crispy chili oil

Instructions

  1. Rehydrate the Mushrooms: Rinse the dried shiitake mushrooms thoroughly. Place them in a heat-safe bowl, cover with 2 cups of boiling water, and let steep for 20 minutes until they become very soft. Drain the mushrooms, reserving the soaking liquid to use as a flavorful broth later. Finely dice the mushrooms for the filling.
  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. Stir to combine all ingredients evenly.
  3. Mix Flavor Paste: 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 bowl and mix thoroughly to integrate all the flavors into the filling.
  4. Assemble the Lasagna: Take 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 filling over the wrapper, then layer with another wrapper and filling. Repeat to create a total of three layers of wonton wrapper and filling. Pour some of the reserved mushroom broth over the final filling layer so it nearly covers it, then seal the top with two additional wonton wrappers to enclose the ingredients.
  5. Steam the Dish: Place the assembled bowls into a steamer or a pan fitted with a steamer basket. Cover and steam for 15 minutes until the wonton wrappers are tender and the filling is heated through. Handle the bowls carefully with gloves as they will be hot.
  6. Serve: Drizzle each serving with crispy chili oil and serve immediately for a warm, spicy finish.

Notes

  • If you don’t have a steamer, place a metal rack or small heatproof trivet in a deep pan, add water just below the rack, and cover the pan tightly with a lid or foil. Steam the bowls over medium heat.
  • Extra reserved mushroom broth can be saved for soup later or to thin additional fillings.
  • To make this gluten-free, substitute tamari with a certified gluten-free tamari and verify wonton wrappers are gluten-free or substitute with rice paper sheets.
  • Be careful when handling the hot bowls right out of the steamer to avoid burns.
  • This recipe can be doubled easily by increasing the number of bowls and ingredients.

Keywords: Soup Dumpling Lasagna, vegan dumplings, steamed dumplings, Asian fusion recipes, tofu mushrooms filling, gochujang recipe, miso paste, wonton lasagna

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