Recipe Index

Ingredients

• 1 Pound Ground Pork
• 1 Cup Napa Cabbage (chopped)
• 3 Green Onions (finely sliced)
• 1 Tablespoon Fresh Ginger (minced)
• 2 Cloves Garlic (mashed)
• 6 Mushrooms (finely chopped)
• ½ Teaspoon Baking Soda (optional but recommend for fluffier texture!)
• 2 Tablespoons Sesame Oil
• 2 Tablespoons Mirin (or shaoxing wine)
• 2 Tablespoons Oyster Sauce
• ¼ Cup Low Sodium Soy Sauce
• 1 Package Wonton Wrappers
• Green Onions (for garnish)
• Chili Oil (for garnish)

Method

1. Mix the ground pork in a large bowl with the napa cabbage, green onions, ginger, garlic, mushrooms, baking soda if using, sesame oil, mirin, oyster sauce and soy sauce until the filling holds together evenly.
2. In ramekins or mugs, layer a spoonful of pork filling, then a wonton wrapper, and keep alternating filling and wrappers, pressing gently, until each ramekin is nearly full.
3. Pour 1/3 cup water into each ramekin and cap it with two wonton wrappers. Set the ramekins in a Dutch oven or large pot with water reaching halfway up their sides and put the lid on.
4. Steam, covered, for about 20 minutes, until the pork is cooked through and the wrappers are soft and tender.
5. Lift the ramekins out carefully, spoon chili oil over the top of each, scatter sliced green onions over, and serve the lasagna warm in its ramekin.

Prep: 5 min · Cook: 20 min · Total: 25 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data