Lasaña de empanadillas (estilo laosiano)

Ingredientes

• 1 cup jasmine rice flour
• 1 cup tapioca flour
• 1 cup boiling water
• 1 pound ground pork
• 3/4 cup yellow onion
• 3 Green onion, minced
• 3 tsp ginger, minced
• 6 garlic cloves, minced
• 1-1/2 tbsp Fish sauce
• 1-1/2 tbsp oyster sauce
• 1/2 tsp Salt
• 1/2 tsp Msg
• 3/4 tsp black Pepper
• 1/4 cup water per ramekin
• Sliced green onions
• Fresh cilantro
• Fried garlic
• Chili oil

Preparación

1. 1

   In a large bowl, whisk together the jasmine rice flour and tapioca flour.

2. 2

   Pour the boiling water over the flour mixture and stir with a spoon until a shaggy dough forms. Once cool enough to handle, knead with your hands until smooth, about 3–5 minutes.

3. 3

   Roll the dough out on a flat surface until thin. Cut into sheets slightly larger than your ramekins. Roll each sheet thinner, then trim to fit the ramekin exactly. You will need 4 sheets per ramekin (20 total). Extra dough can be re-rolled.

4. 4

   In a large bowl, combine ground pork, onion, green onion, ginger, garlic, fish sauce, oyster sauce, salt, MSG, and black pepper. Mix until evenly combined and slightly sticky.

5. 5

   Place one rice wrapper sheet in the bottom of each ramekin. Add a spoonful of pork filling and spread evenly. Repeat layering (wrapper + pork) two more times. Add ¼ cup water into each ramekin. Finish with the final wrapper layer on top (4 layers total per ramekin).

6. 6

   Bring a pot of water to a boil. Reduce to medium-low so the water maintains a steady simmer. Steam the ramekins, covered, for 20 minutes, or until the pork is fully cooked through.