Dumpling Lasagna
Adapted by Kyle Libramonte
Prep TIme: 20 Minutes • Cook Time: 20 Minutes
Serves 4 as a main, 6 as a starter
Ingredients:
For the Filling:
- 1 lb ground pork (double everything in this section if you want to fill the glasspot to the top — see the note in step 3)
- 4 scallions, thinly sliced, whites and greens
- 3 cloves garlic, grated
- 1 tbsp grated fresh ginger
- 3 tbsp soy sauce (sub tamari to keep it gluten-free)
- 1 tsp toasted sesame oil
- Chili crisp, to taste (about 1–2 tsp)
- A splash of rice vinegar
- ¾ tsp white pepper (sub black pepper — white is rounder and more traditional here)
- 1–2 tbsp chicken broth or water
For the Layers:
- Wonton or dumpling wrappers, about 24–30 (one standard package)
- A splash of neutral oil
- A splash of chicken broth
- A small bowl of water, for wetting the wrappers
To Serve:
- Soy sauce or tamari, for drizzling
- Chili crisp
- Scallions, thinly sliced
- Sesame seeds
Instructions:
-
Make the Filling: Combine the ground pork, scallions, garlic, ginger, soy sauce, sesame oil, chili crisp, rice vinegar, and white pepper in a bowl. Add the chicken broth or water and mix — really mix, working it in one direction until the filling turns slightly tacky and holds together when you press it. That broth is doing more than you'd think: it keeps the pork from steaming into something dry and crumbly, and it's the difference between this tasting like a dumpling and tasting like seasoned ground meat. Taste a small pinch cooked off in a pan if you want to adjust the salt or heat before you commit.
- Prep the Glass Pot: Add a splash of neutral oil and a splash of chicken broth to the bottom of the glasspot and tilt it around to coat the base. The oil keeps that first layer of wrappers from welding itself down and the broth gives the bottom something to steam in, so the base layer comes out tender instead of tough. — There's no coating on the glass to worry about protecting here, so the oil is purely about texture, not about babying a non-stick surface.
- Build the Layers: Lay down 6 wonton wrappers to cover the entire base, overlapping slightly so there are no gaps — dip your fingers in the bowl of water and dab the edges where they meet so they seal to each other. Spread a thin, even layer of the pork mixture over the top, all the way to the edges. Repeat: wrappers, filling, wrappers, filling, until you run out of meat, finishing with a layer of wrappers on top. One pound of filling gets you about four layers and a shallow lasagna; if you want to fill the 4.5-quart glasspot properly and feed a full table, double the filling and plan on roughly twice the wrappers. Keep the layers thin either way — thin layers cook evenly and stack cleanly, thick ones steam unevenly and slump when you cut them.
- Steam It: Set the glasspot into the multi-cooker base, put the glass lid on, and run Steam mode for 15–20 minutes. You're looking for wrappers that have turned translucent and pulled tight over the filling, and pork that's cooked through with no pink at the center — a thermometer into the middle should read 160°F. If you doubled the filling, give it closer to 25–30 minutes and check the center rather than the edges, since a taller stack takes noticeably longer to heat through. — This is where the glass earns its keep: you can watch the wrappers go from opaque to translucent without lifting the lid and dumping all your steam, so you're judging doneness by eye instead of by guesswork.
- Crisp the Top (Optional): For a crackly, browned top, unplug the multi-cooker base first, then swap the glass lid for the AirCrisper unit and run MaxCrisp for about 5–8 minutes, until the top layer blisters and goes golden. — Never plug in both units at once; the combined draw can overload the outlet and damage the appliance, so it's strictly one plug at a time. The payoff is that the whole cook-then-crisp sequence happens in the same dish, with nothing to transfer and no second pan to wash.
- Serve: Cut into squares straight from the pot and bring it to the table in the glasspot — it holds heat well and looks the part. Finish each portion with a drizzle of soy sauce, a spoonful of chili crisp, a scatter of sliced scallions, and a pinch of sesame seeds.
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