Dumpling Lasagna

ingredients

Chicken filling

• 500g chicken mince
• ½ cup finely chopped wombok (Chinese cabbage)
• ½ bunch coriander leaves, finely chopped
• ½ fresh chilli, finely chopped
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tsp chicken bouillon powder
• Generous pinch of black pepper
• 3 large garlic cloves, grated
• 2 tbsp fresh ginger, grated
• 3 spring onions, thinly sliced

To assemble

• 20 wonton wrappers
• 1 cup beef stock
• Soy sauce, sesame seeds and chilli sauce, to top

method

1. Preheat the oven to 180°C.
2. In a large bowl, add all the chicken filling ingredients and mix really well until combined.
3. In a baking dish, lay down a layer of wonton wrappers, slightly overlapping. Spread over a thin layer of the chicken filling.
4. Repeat with another layer of wrappers and filling until it's all used up, finishing with a layer of wrappers on top.
5. Pour the beef stock over the top, making sure it gets down the sides and between the layers.
6. 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.
7. Top with a drizzle of soy sauce, sesame seeds and chilli sauce, slice and serve.