Soup Dumpling Lasagna Recipe

Introduction

Soup Dumpling Lasagna is a delightful fusion dish that layers wonton wrappers with a flavorful tofu and shiitake mushroom filling. Steamed to tender perfection, this unique recipe offers the comforting qualities of lasagna with an Asian-inspired twist.

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

1. Step 1: Rinse the dried shiitake mushrooms. Place them in a heat-safe bowl and cover with 2 cups of boiling water. Let them steep for 20 minutes until very soft. Remove the mushrooms, reserving the soaking liquid to use as broth later. Finely dice the mushrooms.
2. Step 2: Crumble the tofu with your hands and transfer to a mixing bowl. Add the diced shiitake mushrooms, grated ginger, minced garlic, sliced scallion, shredded cabbage, sesame oil, tamari, and maple syrup. Mix gently to combine.
3. Step 3: 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 mixture and mix well.
4. Step 4: Prepare three small heat-safe bowls or mugs (around 1.5 cups each). Place one wonton wrapper at the bottom of each bowl. Spread a thin layer of filling over it, then repeat layering with wonton wrappers and filling until you have three layers of each. Pour enough mushroom broth over the final filling layer to almost cover it, then seal the top with two wonton wrappers.
5. Step 5: Arrange the bowls in a steamer or in a pan with a steamer basket. Cover and steam for 15 minutes until the wonton wrappers are tender and the filling is heated through. Use heat-resistant gloves to handle the hot bowls.
6. Step 6: Drizzle crispy chili oil on top and serve immediately while warm.

Tips & Variations

• For a no-steamer option, cover the bowls tightly with foil and place them in a deep pan with a rack above simmering water to steam.
• Try adding finely chopped shiitake stems for extra texture.
• Substitute Chinese cabbage with spinach or kale if preferred.
• Adjust the amount of gochujang to control the spiciness level.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat by steaming again for about 10 minutes until warmed through, or microwave covered with a damp paper towel to retain moisture. For best texture, consume soon after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mushrooms instead of dried shiitake?

Fresh shiitake mushrooms can be used but have a milder flavor and different texture. If substituting, sauté them lightly before mixing with the filling, and omit the broth step.

What can I use instead of wonton wrappers?

Rice paper or thin dumpling wrappers can work as alternatives, but cooking times and texture may vary. Be sure to adjust steaming time accordingly to ensure wrappers are tender.

Soup Dumpling Lasagna Recipe

Print Recipe

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4.7 from 504 reviews

Soup Dumpling Lasagna is a creative Asian-inspired dish featuring layers of delicate wonton wrappers filled with a savory mixture of rehydrated shiitake mushrooms, extra firm tofu, and flavorful seasonings. Steamed to perfection and served with a drizzle of crispy chili oil, this dish is a delightful fusion of textures and tastes that reimagines traditional lasagna with an umami-packed, vegan filling.

• Author: Elias
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 3 servings 1x
• Category: Main Course
• Method: Steaming
• Cuisine: Asian Fusion
• Diet: Vegan

Ingredients

Scale 1x2x3x

Mushroom & Broth

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

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. Place them in a heat-safe bowl and cover with 2 cups of boiling water. Cover and let steep for 20 minutes until the mushrooms become very soft. Separate the mushrooms from the soaking liquid, reserving the liquid to use as a flavorful mushroom broth. Finely dice the softened mushrooms.
2. Make the filling: Crumble the extra firm tofu by hand into a mixing bowl. Add the diced shiitake mushrooms, grated ginger, minced garlic, finely sliced scallion, shredded Chinese cabbage or greens, sesame oil, low sodium tamari, and maple syrup. Mix thoroughly to combine all ingredients evenly.
3. Prepare the sauce mix: In a small bowl, whisk together the gochujang and miso paste with approximately ¼ cup of the reserved mushroom broth until smooth. Pour this mixture into the tofu and mushroom filling bowl and stir well to incorporate the flavorful sauce evenly throughout 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 the filling over the wrapper. Repeat layering with wonton wrappers and filling until you have a total of three layers of wrappers and filling in each bowl. Pour some of the reserved mushroom broth over the top filling layer to nearly cover it, then seal the bowls with two wonton wrappers on top.
5. Steam the lasagna: Place the bowls inside 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 thoroughly heated. Carefully remove the bowls using gloves or oven mitts, as they will be very hot.
6. Serve: Drizzle each portion with crispy chili oil before serving immediately. Enjoy your savory, steamed soup dumpling lasagna!

Notes

• If you do not have a steamer, use a deep pan with a fitted lid and place a heat-safe rack or upside-down plate inside to hold the bowls above the boiling water.
• Extra mushroom broth can be reserved for soups or as a cooking liquid for other dishes.
• Adjust the amount of gochujang according to your preferred spice level.
• This recipe is vegan and can be gluten-free if tamari and wonton wrappers are certified gluten-free.

Keywords: Soup Dumpling Lasagna, Vegan lasagna, Asian fusion recipe, steamed dumplings, tofu mushroom filling, easy vegan dinners, gluten-free options