Mapo Tofu Dumpling Lasagna Recipe
The viral dumpling lasagna recipe gets a spicy and savory twist with a filling inspired by mapo tofu!
It's hard to beat how easy a dumpling lasagna recipe is to make at home. Instead of folding up the dumpling filling into intricate shapes, this recipe sacrifices the artistry for convenience but doesn't skimp on the flavor. This version is a larger shareable dumpling lasagna, made as a centerpiece for a crowd, but all of the components are the same.
Layers of wonton wrappers, baby bok choy leaves, and a mapo tofu mix are stacked high before chicken broth is poured over and the entire lasagna is steamed to perfection. When it comes to seasoning, Lee Kum Kee Panda Brand Oyster Sauce and Chili Bean Sauce (Toban Djan) are essential components to the mapo tofu. For garnish, a few spoonfuls of Chiu Chow Style Chili Crisp Oil complements the steamed dumpling lasagna recipe perfectly, adding layers of complex heat and texture to every bite!
What You Will Need
Ingredients
- 1 Tbsp. neutral oil
- 1 lb. ground pork
- 14 oz. soft tofu, gently crumbled
- 12 baby bok choy leaves
- 24 wonton wrappers
- 2 cups chicken broth
- 2 stalks green onion, thinly sliced
Seasoning
- 2 Tbsp. Lee Kum Kee Chili Garlic Sauce
- 1 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- ½ Tbsp. Lee Kum Kee Chili Bean Sauce (Toban Djan)
- 1 tsp. ground Sichuan peppercorn powder
- 1 tsp. black pepper
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 2 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil, for drizzling
Made with
Lee Kum Kee products
How to make it
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Preheat the oven to 375°F.
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Heat the oil in a large skillet over medium-high heat. Add the ground pork and cook for 5 to 6 minutes, breaking it apart with a spoon, until browned. Stir in Lee Kum Kee Chili Garlic Sauce, Lee Kum Kee Panda Brand Oyster Flavored Sauce, Lee Kum Kee Chili Bean Sauce (Toban Djan), ground Sichuan peppercorn powder, black pepper, and Lee Kum Kee Minced Garlic. Cook for 2 minutes more,until fragrant and caramelized. Remove from the heat and gently fold in the tofu.
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Spread a thin layer of chicken broth in the bottom of a baking dish. Layer wonton wrappers, followed by the mapo tofu mixture and bok choy leaves. Repeat the layers until all ingredients are used, finishing with a final layer of wonton wrappers on top. Pour the remaining chicken broth around the edges of the dish.
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Cover loosely with foil and bake for 25 minutes.
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Let rest for 10 minutes before serving. Garnish with green onions and drizzle with Lee Kum Kee Chiu Chow Style Chili Crisp Oil.
Get more dumpling recipe ideas on our recipes page!
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