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Soup Dumpling Lasagna Recipe

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★★★★★

4.8 from 65 reviews

This Soup Dumpling Lasagna is a unique and flavorful dish featuring layers of tender wonton wrappers and a savory tofu and shiitake mushroom filling. Infused with Asian-inspired seasonings like ginger, garlic, gochujang, and miso, it’s steamed to perfection and served with a drizzle of crispy chili oil for a delightful umami experience.

Ingredients

Scale

For the Filling

  • 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

For Assembly and Serving

  • 15 wonton wrappers
  • 1 tsp crispy chili oil
  • 2 cups boiling water (for rehydrating mushrooms)

Instructions

  1. Rehydrate the Mushrooms: Rinse the dried shiitake mushrooms under cold water. Place them in a heat-safe bowl and cover with 2 cups (480 ml) boiling water. Cover and let steep for 20 minutes until the mushrooms are very soft. Separate the mushrooms from the soaking liquid, reserving the liquid as mushroom broth. Finely dice the softened mushrooms.
  2. Prepare the Filling: Crumble the extra firm tofu with your hands and place it 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. Mix well to combine all ingredients thoroughly.
  3. Make the Seasoning Sauce: In a small bowl, whisk together the gochujang and miso paste with about ¼ cup of the reserved mushroom broth until a smooth sauce forms. Pour this mixture into the tofu and mushroom filling bowl. Mix everything together until the filling is evenly coated and well combined.
  4. Assemble the Dumpling Lasagna: Prepare three small heat-safe bowls or mugs, each about 1.5 cups in volume. Line the bottom of each dish with one wonton wrapper. Spread a thin layer of the tofu filling over the wrapper. Repeat layering with another wonton wrapper followed by filling, creating three layers of wonton wrappers and filling. After the final filling layer, pour some of the reserved mushroom broth over it, covering nearly to the top. Seal each bowl with two wonton wrappers on top.
  5. Steam the Lasagna: Place the bowls in a steamer or in a pan fitted with a steamer basket. Cover and steam for 15 minutes until the wonton wrappers become tender and the filling is hot throughout. Use heat-resistant gloves to handle the hot bowls carefully.
  6. Serve: Drizzle each serving with crispy chili oil and serve immediately while warm for the best flavor and texture experience.

Notes

  • If you don’t have a steamer, you can use a heat-safe rack in a covered pot with some water at the bottom to steam the bowls indirectly.
  • Extra mushroom broth can be saved and used as a flavorful soup base or cooking liquid.
  • Handle the bowls carefully after steaming as they will be very hot.
  • For extra texture, you can add finely chopped water chestnuts or bamboo shoots to the filling.

Keywords: soup dumpling lasagna, tofu recipe, shiitake mushrooms, steamed dumplings, vegan Asian recipe, gochujang, miso, healthy tofu dish

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