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Soup Dumpling Lasagna 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.

Ingredients

Scale

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

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