Kimchi Cheese Dumpling Lasagne
Kimchi cheese dumpling lasagna is more than a collection of delicious nouns. They are all brought together in this one harmonious whole to make something even greater than the sum of its parts.
30 minutes prep
50 minutes cook
Serves 5
Ingredients
- 1 packetwheat based dumpling wrappers
- 20 or soplain sausages
- 200gkimchi
- 6spring onion greens, finely diced
- 30gginger
- 3 clovesgarlic
- 1 tbspgochujang
- 1 tbspsoy sauce
- 1 tspsesame oil
- around 20sliced American burger cheese
- a sprinklingblack and white sesame seeds
You might have seen the soup dumpling trend doing the rounds. Well, we thought we'd try something slightly different - layers of slutty American style plastic cheese (a la cheese ramen), spicy kimchi infused sausage meat (to save having to buy minced pork) and all sorts of other delicious stuff.
Method
Defrost the dumpling wrappers. If you're the kind of person who is organised enough to do so overnight, that's lovely. If, like me, you are not, then wrap them in a damp tea towel and defrost short in bursts using your microwaves lowest setting.
Use your hands to mix together the sausages, kimchi, spring onions, ginger, garlic, gochujang and soy sauce and sesame oil until fully combined.
To maintain that dumpling texture we're going to steam a WHOLE LASAGNA. Prepare a steamer with your largest deep sided saucepan and some boiling water, and a lasagna dish that can fit snugly inside.
Fashion a trivet from silver foil to stop the lasagna dish touching the bottom of the pot.
Now, make the lasagna! A layer of the meat, a layer of cheese, a layer of wrappers (soak them in water first) and build up to the top. Scatter with black and white sesame seeds.
Place on top of the trivet, pour boiling water carefully around the sides and cover the large pot with a lid. Steam for around 40 minutes or until completely cooked through.
More recipes from Hugh Woodward...
saved! saved!