Dumpling Lasagna / Cabbage Roll Lasagna

I had way too much napa cabbage in the fridge… and zero dumpling wrappers. So this easy steamed cabbage and pork dish was born. The chopped cabbage stems add a nice crunch to the meat, giving it extra texture. Simple, comforting, and perfect for clearing leftovers.

Ingredients

4 napa cabbage leaves
300g minced pork
3–4 slices ginger
Spring onion (separate white and green parts)
2–3 tbsp hot water

Seasoning for pork:

1 tbsp soy sauce
1 tbsp Shaoxing wine
1 tbsp oyster sauce
½ tsp salt
Spring onion white part, finely chopped

1️⃣ Make Ginger & Spring Onion Infused Water

Add ginger slices and spring onion white parts to 2–3 tbsp hot water.
Let sit 10–15 minutes.

2️⃣ Prep the Cabbage

Separate the leaves.
Cut the thick stem part into small pieces.
Add a little salt and mix. Let sit 10 minutes to draw out moisture.
Rinse to remove excess salt.
Squeeze out water well.

3️⃣ Prepare the Pork Filling

In a bowl, combine minced pork, soy sauce, Shaoxing wine, oyster sauce, salt, and chopped spring onion white parts.
Add the infused ginger water bit by bit, mixing in one direction until the meat absorbs it and becomes slightly sticky.
Add the chopped cabbage stems and mix well.

4️⃣ Assemble

In a heatproof glass container, layer napa cabbage leaves at the bottom.
Spread pork filling on top.
Repeat for making multiple layers.

5️⃣ Steam

Steam together with rice in a rice cooker, or
Steam on the stove for 15–20 minutes (depending on thickness), until pork is fully cooked.

Kitchen supplies:
Stainless steel bowl set
Kitchen towel
Cutting board
Glass container