Description
Soup Dumpling Lasagna is a creative fusion dish layered with tender napa cabbage, juicy seasoned ground pork, savory broth, and melted mozzarella. It captures the comforting flavors of soup dumplings in a warm, bubbly baked casserole.
Ingredients
Units
Scale
- 10 to 12 large napa cabbage leaves, washed and trimmed
- 500 grams ground pork
- 2 cups shredded mozzarella cheese
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, finely grated
- 3 garlic cloves, minced
- 3 green onions, chopped
- 1 cup chicken broth
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 180 degrees Celsius and lightly grease a medium baking dish.
- In a mixing bowl, combine ground pork, soy sauce, sesame oil, grated ginger, minced garlic, salt, and black pepper. Mix gently until just combined.
- Heat a large skillet over medium heat and cook the pork mixture until lightly browned but not fully cooked. Remove from heat.
- Layer napa cabbage leaves on the bottom of the baking dish.
- Spread a layer of the partially cooked pork mixture over the cabbage and sprinkle with chopped green onions.
- Repeat layers of cabbage and pork mixture until all ingredients are used.
- Pour chicken broth evenly over the layers.
- Top with shredded mozzarella cheese and bake for 30 to 35 minutes until bubbly and fully cooked through.
- Let rest for 10 minutes before serving. Garnish with additional green onions if desired.
Notes
- Do not overcook the pork before baking as it will finish cooking in the oven.
- Make sure to pour broth evenly to keep the layers moist.
- Allow the dish to rest before slicing for cleaner portions.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg