A unique lasagna layered with wonton wrappers and seasoned pork filling, gently simmered in broth and finished with crisp chili oil.
Ingredients
- 500 g Ground pork
- 2 pieces Green onions
- 2 cloves Garlic
- 2 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 1 tsp Sesame oil
- 1/2 tsp Black pepper
- 1 packet Wonton wrappers
- 200 ml Broth
- 2 tbsp Chili oil
Method
- In a large bowl, combine the ground pork, sliced green onions, minced garlic, soy sauce, oyster sauce, sesame oil, and black pepper. Mix thoroughly by hand until the filling is homogenous and slightly tacky.
- Place a wonton wrapper in a baking dish or deep skillet (about 20 cm in diameter). Spread a thin, even layer of filling (about 1 tablespoon) over it, keeping within the edges. Cover with another wonton wrapper, pressing down lightly. Repeat to create 5 to 6 layers, finishing with a final wonton wrapper on top.
- Gently pour the broth around the wonton layers, taking care not to wet the top. The broth should reach halfway up the sides of the stack.
- Cover the dish tightly with a lid or aluminum foil. Set the dish into a water bath (inside a large skillet or Dutch oven) filled halfway with simmering water. Cook over medium-low heat for 20 to 30 minutes, until the wonton wrappers are translucent and the pork filling is fully cooked through.
- While the lasagna cooks, prepare the chili oil component or use store-bought chili oil. Set aside.
- Once cooked, let the lasagna rest off the heat for 2 minutes. Generously spoon the reserved chili oil over the top. Serve hot, slicing into portions just like traditional lasagna.
Nutrition
Per serving
- Energy
- 416.8 kcal
- Protein
- 26.2 g
- Carbohydrate
- 16.53 g
- Fat
- 27.2 g
- Fibre
- 0.65 g
- Calcium
- 6.57 mg
- Iron
- 0.25 mg
- Magnesium
- 8.41 mg