Soup Dumpling Lasagna

30 minutes

Leicht

3 people

The famous Chinese soup dumplings “Xiao Long Bao” are legendary, but difficult to make at home without a lot of practice. This viral soup dumpling hack solves the problem in an ingeniously simple way: instead of complicated folding techniques and the laborious preparation of a soup with gelatin or collagen, the soup dumpling “lasagna” is simply layered and steamed. What makes this recipe special is that the filling consists of minced shrimp, which remains extremely juicy during cooking and releases a lot of flavor into the broth. The result is incredibly juicy, aromatic, and tastes remarkably similar to the original—including the typical broth that develops in the mixture during steaming and tastes so irresistible.

Ingredients

500 g GOOD GAMBA shrimp, whole
approx. 9 gyoza or wonton wrappers
1 bunch of spring onions
1 thumb-sized piece of ginger
3 garlic cloves
4 tbsp light soy sauce
2 tbsp oyster sauce
2 tbsp roasted sesame oil
170 ml vegetable stock
Salt & pepper
For garnishing
Sesame seeds
Crispy chili oil

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Peel and devein the shrimp, then chop them very finely with a knife until you have a slightly chunky, sticky mixture. In our blog post, you will find detailed video instructions as well as tips and tricks on how to peel shrimp. Cut the spring onions into fine rings and chop or grate the ginger and garlic very finely.
Thoroughly mix the minced shrimp with the spring onions, ginger, garlic, soy sauce, oyster sauce, sesame oil, and a little salt and pepper. Then stir in the broth. The mixture can be soft and “soupy” because this is exactly what will later become the typical soup dumpling filling.
Now dip the gyoza or wonton wrappers in a bowl of water to remove excess starch. This step ensures a tender, non-sticky texture later on.
Set out ovenproof ramekins with a diameter roughly matching that of the dough pieces. Line the bottom of each ramekin with a moistened piece of dough. Add a layer of shrimp filling. Repeat this process until the ramekins are filled, finishing with a piece of dough. Three layers of dough ensure the best ratio of filling to broth.
Place the ramekins in a large pot or pan, add a little water, cover, and steam gently over medium heat for about 18–20 minutes, until the top layer of dough is nicely puffed and the filling is just cooked through. Leave the dumpling lasagnas in the ramekins and serve them directly from there. Garnish with sesame seeds and a little crispy chili oil and enjoy immediately.

Tipp: If you prefer a more traditional flavor, you can replace half of the shrimp mince with ground pork. This makes the filling particularly juicy and brings it even closer to the taste of traditional xiao long bao. If you have the time, you can make a shrimp stock from the shrimp shells and use this as a broth, which will add even more flavor to the filling.