Italian - Chinese Lasagna

Ingredients

Meat Filling

• 500 g ground pork

• 5 spring onions, finely sliced

• 3 garlic cloves, minced

• 1 inch piece fresh ginger, minced

• ¼ cup soy sauce

• 1 tsp Uncle A’s Asian Nine Spice blend

• 1 tsp sugar

• 1 tsp chili sauce (optional, Kai Dong or similar)

Dumpling Layers

• 27 dumpling wrappers (round or square)

• ½ cup hot water

Toppings (to serve)

• Chili oil

• Soy sauce

• Smooth peanut butter

• Chives, finely sliced

• Sesame seeds

Method

1. Make the filling: In a large bowl, combine the ground pork, spring onions, garlic, ginger, soy sauce, Uncle A’s Asian Nine Spice, sugar, and chili sauce. Mix well with your hands until the mixture is smooth and slightly sticky.

2. Assemble the lasagna: Lightly grease a 7×9-inch, 3-inch-deep heatproof baking dish. Spread about ¼ of the meat mixture evenly over the bottom. Arrange 6 dumpling wrappers on top with minimal overlap, like lasagna sheets. Press gently so they stick.

3. Repeat the layers: Add another layer of meat mixture, then wrappers. Repeat until you’ve used everything, finishing with a double layer of wrappers on top.

4. Prepare water bath: Carefully pour ½ cup hot water over the dumplings. Place the dish into a larger baking pan and pour boiling water into the outer pan until it reaches halfway up the sides. Cover tightly with foil.

5. Bake: Bake at 400°F (205°C) for 30–40 minutes. Check at 30 minutes—wrappers should be soft, wrinkly, and fully cooked. Time varies by bakeware.

6. Finish and serve: Remove from oven. Drizzle with chili oil and soy sauce. Add a dollop of peanut butter. Top with chives and sesame seeds. Serve hot.