Name: Soup Dumpling Lasagna Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Asian Fusion
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)

Introduction

Soup Dumpling Lasagna combines the delicate flavors of traditional soup dumplings with a layered presentation reminiscent of lasagna. This comforting, savory dish features tender wonton wrappers filled with a flavorful tofu and shiitake mushroom mixture, steamed to perfection and drizzled with spicy chili oil.

Two small white bowls hold dumplings in a clear broth, each bowl containing about four dumplings covered with smooth, slightly translucent, beige wrappers with edges folded outward. The broth is light brown with a glossy surface, topped with small green chives and red chili flakes for color contrast and texture. The bowls sit on a white marbled surface, with a gold spoon placed nearby, adding a touch of elegance. The focus is on the front bowl, showing the details of the dumplings and seasoning clearly while the second bowl is softly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Rehydrate the mushrooms by rinsing the dried shiitake and placing them in a heat-safe bowl. Pour 2 cups of boiling water over the mushrooms, cover, and let steep for 20 minutes until very soft. Remove the mushrooms from the liquid, reserving the soaking liquid for broth, and finely dice the mushrooms.

Step 2: Crumble the tofu with your hands and add it to a mixing bowl along with the diced mushrooms, grated ginger, minced garlic, sliced scallion, shredded cabbage, sesame oil, tamari, and maple syrup. Mix thoroughly to combine.

Step 3: In a small bowl, whisk together the gochujang and miso paste with about ¼ cup of the reserved mushroom broth until smooth. Add this mixture to the tofu mixture and stir well to incorporate.

Step 4: Prepare 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 the filling over it, then repeat layering of wrapper and filling until you have three layers of both. Pour some reserved mushroom broth over the top filling layer, nearly covering it, then seal each bowl with two wonton wrappers on top.

Step 5: Place the bowls in a steamer or a pan with a steamer basket. Cover and steam for 15 minutes or until the wrappers are tender and the filling is heated through. Handle the hot bowls carefully with gloves or tongs.

Step 6: Remove the bowls from the steamer. Drizzle each serving with crispy chili oil and serve immediately while hot.

Tips & Variations

Use vegetable broth instead of mushroom soaking liquid for a milder taste if preferred.

Add finely chopped mushrooms like enoki or button mushrooms for more texture.

For a non-spicy version, omit the gochujang and chili oil, substituting with a mild soy sauce drizzle.

Try adding minced fresh herbs such as cilantro or basil for a fresh note.

If you don’t have a steamer, place the bowls in a deep pan with a lid, set on a heatproof rack above simmering water, and steam carefully.

FAQs

Can I use fresh mushrooms instead of dried shiitake?

Fresh mushrooms will work but won’t provide the same depth of flavor as dried shiitake. If using fresh, sauté them first to enhance their taste and reduce moisture.

Can this recipe be made gluten-free?

Check that your wonton wrappers are gluten-free or substitute with rice paper wrappers if available. Also, ensure the tamari or soy sauce used is certified gluten-free.