About the Recipe
Ingredients
1 pack of wonton/dumpling wrap
1/2 lb ground pork
1/2 cup shiitake mushroom (soaked, minced)
1/3 lb shrimp (peeled, minced)
1tbsp minced garlic
3 stalk green onion (chopped, separate white, green)
1/2 tsp minced ginger
2 tbsp shaoxing cooking wine
1 eggs,
1 tbsp of corn starch
1tsp sugar,
2tbsp of soy sauce.
1/3 tsp peppers
(salt to taste)
1tbsp msg (optional)
Sauce:
1 tbsp of soy sauce
1/2 tbsp black vinegar
1tbsp of water
1tsp sugar.
1tbsp lao gan ma chili oil (or your favorite chili oil)
Preparation
Step 1: Mixing
Place all ingredients into a mixing bowl, and mix them evenly (just like how you make meatballs or dumpling fillings).
Step 2: Taste test the filling
Before we cook the lasagna, we need to ensure the filling is perfectly seasoned. So heat up a pan with oil, cook a small portion of the filling to ensure the seasoning is okay. Add salt or soy sauce to adjust the taste.
Step 3: Get ready to steam
Heat up water in the pot, meanwhile, we set up the lasagna. For the first layer, place the wrap in the remekin, then layer with fillings, and repeat until all the way to the top. (about 3 layer)
Step 4: Steaming
When water is boiling, place the remekins into the pot, making sure the water level only covers half of the dish. Steam on medium to low heat for 20 minutes or until the internal temperature reaches 165°F.
Dizzle the sauce, and garnish with green onion.