You can put your dish in a sheet tray or large roasting tray with some water in it then cover the whole thing with foil to make a seal for steaming. Just be really careful about spilling hot water or burning yourself putting the foil on! 😅
We made this ! It was my first time using wonton wrappers and steaming a full dinner. It turned out absolutely amazing! My husband almost ate it all (the whole pan) in one sitting lol thanks again Claire ! You’re always our go to for recipes! Making your classic winner pot roast today!!
I will say, while following the recipe was a great guide, I had to adjust sauce volume due to my pan size. Because of this, I cut my leaks into inch(ish) thick pieces. Still, I ended up filling about 3/4ths of the baking dish I had. To accommodate the extra room, I ended up chopping up and rinsing some more of the green leak “leaves” to fill in the gaps. The au jus went up about halfway on the leak spheres once poured and I felt like that was a good amount.
This is genius! As someone living out of temporary kitchens across different countries, I'm always looking for ways to make complex dishes more accessible with limited equipment. The dumpling lasagna concept is perfect for the nomadic lifestyle - you can adapt it with whatever ingredients are available locally while keeping the core technique simple. I've learned that the best food experiences come from creative adaptations like this, where you maintain the essence while making it practical. Can't wait to try this in my next temporary kitchen!
What if you don’t have any way to steam the pan? Is there an option to bake it? Or cook it another way?
I crafted a steamer by using a very large and deep pan with a lid and making the lasagna in a pie plate. It worked beautifully.
You can put your dish in a sheet tray or large roasting tray with some water in it then cover the whole thing with foil to make a seal for steaming. Just be really careful about spilling hot water or burning yourself putting the foil on! 😅
Do you still bake it for the 25 minutes? Or would you adjust time for the oven?
In this case you’d put the whole thing in the oven for X minutes right?
She suggested using ramekins. I assume that would be more steamable!?
Just fantastic!!
Do you think you could use ground chicken if you’re not a huge fan of ground pork?
Yes! Cook time should be the same too. It’ll be a bit less juicy because chicken is leaner than pork, but still delicious!
Yes
What size pan are you using for this?
i made it using this recipe and it turned out sooo good!! i still prefer normal dumplings over this but it was such a good recipe to try
We made this ! It was my first time using wonton wrappers and steaming a full dinner. It turned out absolutely amazing! My husband almost ate it all (the whole pan) in one sitting lol thanks again Claire ! You’re always our go to for recipes! Making your classic winner pot roast today!!
yummmm Claire! I just DM’ed you here on Substack
A few notes:
Tried the recipe, was DELISH!
I will say, while following the recipe was a great guide, I had to adjust sauce volume due to my pan size. Because of this, I cut my leaks into inch(ish) thick pieces. Still, I ended up filling about 3/4ths of the baking dish I had. To accommodate the extra room, I ended up chopping up and rinsing some more of the green leak “leaves” to fill in the gaps. The au jus went up about halfway on the leak spheres once poured and I felt like that was a good amount.
This is genius! As someone living out of temporary kitchens across different countries, I'm always looking for ways to make complex dishes more accessible with limited equipment. The dumpling lasagna concept is perfect for the nomadic lifestyle - you can adapt it with whatever ingredients are available locally while keeping the core technique simple. I've learned that the best food experiences come from creative adaptations like this, where you maintain the essence while making it practical. Can't wait to try this in my next temporary kitchen!
Thank you for sharing this recipe - sounds yummy.