A hearty dumpling lasagne layered with dumpling wrappers, juicy vegan filling topped with chili oil sauce and spring onions.

This dumpling lasagne is to die for – made with a mix of soft dumpling wrappers and a juicy meaty vegan filling with umami seasonings.

Traditional Chinese dumplings that typically have stuffings like meat and vegetables. In this recipe, I substituted it with a vegan pork mince (or you can also use extra firm tofu) and added in vegetables like shiitake mushrooms, aromatics and chopped spring onions.

The best part about this recipe is there’s no folding so you save a lot of time. This took me less than 30 minutes.

Ingredients You Need

  • dumpling wrappers – use circular or square wrappers for the layers
  • filling – vegan pork mince or tofu for a wholefood option
    • shitake mushrooms, spring onions, ginger, garlic, sesame oil, seasonings
  • toppings – chili oil, soy sauce, black vinegar, sesame oil and spring onions

Gluten free substitutes:
– Use extra firm tofu instead of vegan pork mince
– Use gluten free soy sauce
– Use rice paper instead of dumpling wrappers.

Vegan Dumpling Lasagne

A hearty dumpling lasagne layered with dumpling wrappers, juicy vegan filling topped with chili oil sauce and spring onions.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Main Course
Cuisine: Chinese
Keyword: chinese, dumplings

Ingredients

  • 220 g plant based mince or extra firm tofu
  • 1 cup minced shitake mushrooms
  • 1 stalk spring onion
  • 3 garlic cloves
  • 2 tsp minced ginger
  • 2 tbsp light soy sauce
  • 1 tbsp shaoxing wine
  • 1 tbsp mushroom powder or vegan oyster sauce
  • 1 tbsp sesame oil
  • white pepper
  • salt if needed
  • 1 tbsp sesame oil or chili oil
  • 18-20 dumpling wrappers

Toppings

  • spring onions green part only
  • chili oil sauce 2 tsp chili crisp, 1 tsp sesame oil, 1 tsp soy sauce, 1 tsp black vinegar

Instructions

  • Mix together all the ingredients for the filling – vegan pork mince, shitake mushrooms, spring onions, minced garlic, ginger, seasonings and chili oil.
  • Lightly dampen dumpling wrappers and layer them on a heat resistant tupperware.
  • Layer the dumpling filling on top – around 1/2cm thick. Repeat this process 1 more and cover the top with dumpling wrappers.
  • Steam for about 15 minutes. Mix together the ingredients for the chili oil sauce.
  • Top with chili oil sauce and spring onions. Enjoy!

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