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