Lasaña de empanadillas viral

Ingredientes

• 500 gram ground chicken
• 5 spring onions (finely sliced)
• 100 gram shiitake mushrooms (finely chopped)
• 2 garlic cloves (minced)
• 1 inch fresh ginger (minced)
• 2 tbsp light soy sauce
• 1 tbsp rice wine vinegar
• 1 tbsp sesame oil
• 1 tsp sugar
• 1/2 tsp ground black pepper
• 1/2 tsp MSG (optional)
• 27 dumpling wrappers round (or square)
• 75 ml water
• 1 tbsp tahini (or peanut butter)
• 1/2 tsp sugar
• 1 tbsp light soy sauce
• 1/2 lime juice
• 1/2 tbsp sesame oil
• 1 garlic clove (minced)

Preparación

1. 1

   In a large bowl, combine the ground chicken, spring onions, mushrooms, garlic, ginger, soy sauce, rice wine vinegar, sesame oil, sugar, black pepper, and MSG. Mix thoroughly until the filling looks smooth and slightly sticky.

2. 2

   Spread about one-third of the filling evenly in the bottom of a 7x9-inch heatproof dish. Arrange a layer of dumpling wrappers on top, slightly overlapping if needed. Repeat with another layer of filling, another layer of wrappers, the remaining filling, and finish with a final layer of wrappers.

3. 3

   Gently pour 75 ml of water evenly over the top layer to help soften the wrappers during steaming.

4. 4

   Fill a large pot with 2–3 inches of water. Place it on the stovetop and bring the water to a boil, which will take about 5–8 minutes.

5. 5

   Once the water is boiling, place the dish in a steaming basket set over the pot. Cover tightly with a lid and steam on high heat for 17 minutes, or until the dumpling wrappers look wrinkled and fully cooked through.

6. 6

   While the dumpling lasagna is steaming, whisk together the tahini, sugar, soy sauce, lime juice, sesame oil, and garlic in a small bowl until smooth.

7. 7

   Carefully remove the dish from the steamer. Drizzle generously with the tahini sauce, then top with chili oil, sliced chives, and sesame seeds before serving.