Dumpling Lasagna
Dumpling lasagna! I am obsessed. All the flavour of homemade chicken dumplings without folding a single one. You just layer wonton wrappers with a juicy chicken filling, pour over stock and let it cook. Some people steam it, some people bake it, and honestly as long as you add enough stock to keep it juicy, both work perfectly. Make little ramekin ones with the kids too, they LOVE it!
ingredients
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Chicken filling
To assemble
method
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Preheat the oven to 180°C.
In a large bowl, add all the chicken filling ingredients and mix really well until combined.
In a baking dish, lay down a layer of wonton wrappers, slightly overlapping. Spread over a thin layer of the chicken filling.
Repeat with another layer of wrappers and filling until it's all used up, finishing with a layer of wrappers on top.
Pour the beef stock over the top, making sure it gets down the sides and between the layers.
Cover with foil and bake for 20 minutes, then remove the foil and bake for another 10 minutes until the chicken is cooked through and the top wrappers are lightly crisp. Or steam it in a tray instead.
Top with a drizzle of soy sauce, sesame seeds and chilli sauce, slice and serve.
Leah's notes
The chilli sauce on top is my fave from Cassie Yeung. You can find it on my YouTube channel, it's AMAZING.
Keep it juicy! If it starts looking dry while cooking, add a splash more stock.
Make little ramekin ones with the kids!
