Dumpling Gratin Recipe
Give the classic potato gratin a fun and delicious twist with this dumpling version! Frozen dumplings make this an easy yet creative recipe hack that also elevates the dumplings with rich, cheesy, and savory flavors.
Traditionally, a potato gratin is made by baking thinly sliced potatoes in a cheesy bechamel-style sauce that is bubbly, comforting, and rich in flavor. This recipe keeps all of that comfort, but swaps the potatoes out for frozen dumplings, which are easy to prep and utilize than slicing your own potatoes from scratch.
There's also two layers of additional Asian flavor in this recipe: Lee Kum Kee Panda Brand Oyster Flavored Sauce adds a savory umami to the bechamel sauce, while a garnish of Chiu Chow Style Chili Crisp Oil adds some crunch and complex heat on top. Give this a try for a holiday feast or Friendsgiving with a little flair!
What You Will Need
Ingredients
- 1 lb. frozen chicken or pork dumplings, thawed
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 stalks scallions, thinly sliced, for garnish
Seasoning
- 3 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil
Sauce Mix
- 2 Tbsp. unsalted butter
- 2 Tbsp. all-purpose flour
- 1 1/2 cups whole milk
- 2 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- 1/2 tsp. salt
- 1/4 tsp. white pepper
Made with
Lee Kum Kee products
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How to make it
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Prep the dumpling gratin base: Preheat oven to 400°F. Arrange the thawed dumplings in a single, slightly overlapping layer in a greased baking dish.
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Make a roux as the bechamel sauce base: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook, whisking, until pale and fragrant, about 1 minute.
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Make the bechamel and season: Slowly whisk in the milk and cook, whisking constantly, until the sauce thickens enough to coat the back of a spoon, about 4 to 5 minutes. Whisk in the Lee Kum Kee Panda Brand Oyster Flavored Sauce, salt, and white pepper.
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Assemble the gratin and bake: Pour the sauce evenly over the dumplings, then top with the mozzarella and Parmesan. Bake until the top is golden and bubbling and the dumplings are heated through, about 20 to 25 minutes.
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Garnish and serve: Remove from the oven, drizzle with the Lee Kum Kee Chiu Chow Style Chili Crisp Oil, garnish with scallions, and serve immediately.
Find more dumpling recipe ideas on our recipes page!
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