So many of you asked for a gluten-free version of the viral soup dumpling lasagna, and here it is. This Cabbage Soup Dumpling Lasagna swaps the wonton wrappers for big, tender Chinese cabbage leaves, layered with a gingery tofu and shiitake filling and a savory mushroom broth, then steamed until the leaves turn silky and the filling is juicy. It’s basically one giant steamed dumpling in a dish, and it’s so good. Each serving packs 30 g of protein and 823 mg of calcium, it steams in 10 to 15 minutes (just enough time to pack up the kitchen!), and there isn’t a single wrapper to fold. It’s also great if you’re working on weight loss or in a calorie deficit. A spoonful of crispy chili oil on top and dinner is done!
Why I love this recipe (as a nutritionist)
- 30 g of protein per serving: Nearly all of it comes from the extra-firm tofu in the filling, perfect to help reach your protein target.
- Calcium-rich: 823 mg of calcium per serving, most of it from the tofu, that’s almost your calcium for the day. Tofu set with calcium sulfate is a great plant sources of calcium, so it’s worth a glance at the label when you buy it.
- 7 mg of iron per serving: paired with alliums, which helps your body absorb it.
- 6 grams of fiber per bowl: Perfect for slowly upping your fiber intake, or to pair with a higher-fiber meal for the rest of the day. Fiber is fantastic for us, but it’s important to increase our intake slowly to give our microbiome time to adjust and avoid unpleasant digestive symptoms.
- Gluten-free: Wonton wrappers are made from wheat, so the original was never an option for a lot of you, including my lovely partner Cam, who really felt like he was missing out! Some people suggested using rice paper instead, but it did not work. Cabbage leaves do exactly the same job here, and create some nice layer, with no wheat anywhere in the dish.
- Shiitake broth: The mushroom soaking liquid is the soup in this soup dumpling lasagna. Dried shiitake are loaded with umami, and you get the diced mushrooms for the filling and the broth from the same bag.
- Low calories but so satisfying: a great one to add to the rotation if you’re on a calorie deficit, and if you’re not make sure to pair with a nice side or add an extra snack later.
Ingredient notes
- Chinese cabbage: Big, soft leaves that steam quickly and wrap around the filling like a dumpling skin. Green cabbage works too (there’s a tip on the stems below). If you don’t have full leaves, that’s okay, piece together smaller ones to cover each layer.
- Extra-firm tofu: Crumbled straight into the bowl, no pressing. It soaks up the gochujang and tamari and delivers the 30 g of protein per serving.
- Dried shiitake mushrooms: You get two things from one ingredient, the diced mushrooms for the filling and the soaking liquid, which becomes the broth. If you skip them, or use fresh, use vegetable broth instead.
- Gochujang: Korean chili paste that brings sweet heat and a lot of the savory depth. Sriracha works if that’s what you have. To keep this gluten-free, choose gochujang and tamari that are certified gluten-free, since it varies between brands.
- Crispy chili oil: A small drizzle on top adds crunch and heat, and the toasted sesame seeds add a nutty bite. Leave it off if you want it milder.
Step by Step Photos
Rehydrate the mushrooms and crumble the tofu: Rinse the dried shiitake, cover them with 2 cups (480 ml) of boiling water, and steep for 20 minutes until very soft. Keep the soaking liquid, that’s your broth. While they soak, crumble the extra-firm tofu into a large mixing bowl with your hands.
Make the filling: Add the diced shiitake, minced garlic, grated ginger, and chopped scallions to the tofu, pour over the tamari, gochujang, sesame oil, maple syrup, and rice vinegar, and mix until everything is evenly coated.
Line and layer: Divide the filling between your dishes. Lay a cabbage leaf in the base of each heat-safe dish, spread a third of that dish’s filling over it, then repeat with another leaf and more filling until you have three layers.
Pour in the broth and seal: Divide the reserved mushroom broth between the dishes, pouring in enough to almost cover the filling, then top each one with a final cabbage leaf and fold any overhanging edges inward. That broth is what turns this into a soup dumpling.
Steam: Set the dishes in a steamer or a pan fitted with a steamer basket, with enough room for the lid to close. Cover and steam for 10 to 15 minutes, until the cabbage is tender and the filling is piping hot, then lift them out with heatproof gloves.
Finish and serve: Spoon crispy chili oil over the top with the toasted sesame seeds and a few extra scallions if you like, and eat it straight from the dish while it’s hot! View recipe card below for detailed instructions.
Variations and tips
- Green cabbage: Works just as well as Chinese cabbage. Cut out the thickest part of the stem so it steams in the same time, and use the stems in a soup.
- No steamer: Set a heatproof rack inside a large lidded pan with about 1 inch (3 cm) of hot water, sit the dishes on the rack, cover tightly, and steam gently. Skip non-stick or ceramic-coated pans for this, the rack can scratch them.
- Heat: Go as heavy or as light on the crispy chili oil as you like, or leave it off. Sriracha works in place of the gochujang if that’s what you have.
- No shiitake: Use vegetable broth in place of the mushroom soaking liquid.
- Dish size: Any heat-safe dish works. I used a 24 fl oz (700 ml) dish in the video. Check that yours fits inside the steamer with room for the lid to close, and give larger dishes a few extra minutes.
- Leftovers: Keep them in an airtight container in the fridge for up to 2 days.
Why you’ll love this Cabbage Soup Dumpling Lasagna TL;DR
- Gluten-free
- 30 g protein
- Light and juicy
- Under an hour
- Weeknight dinner
Is this cabbage soup dumpling lasagna gluten-free?
Is it nut-free?
Can I make it without a steamer?
How do I store leftovers?
Can I meal prep this recipe?
Cabbage Soup Dumpling Lasagna (Gluten-Free Version)
Equipment
- Steamer
- Heat-safe dishes
Ingredients
For the broth and filling
- 6 dried shiitake mushrooms - about 0.5 oz (15 g)
- 13 oz (370 g) extra-firm tofu
- 2 tsp (10 ml) sesame oil
- 2 tbsp (30 ml) reduced-sodium tamari
- 1 tbsp (15 ml) maple syrup
- ½ tbsp (7 ml) rice vinegar
- 1 tbsp (15 ml) gochujang - or sriracha
- 2 cloves garlic - peeled and minced
- 1 tbsp (15 g) fresh ginger - grated
- 2 scallions - finely chopped
For assembly
- 8 large Chinese cabbage leaves
- 1 tbsp toasted sesame seeds
- crispy chili oil - for serving
Instructions
- Rehydrate the mushrooms: Rinse the dried shiitake mushrooms. Add them to a heat-safe bowl with 2 cups (480 ml) boiling water, cover, and steep for 20 minutes, until very soft. Remove the mushrooms, reserve the soaking liquid, and finely dice them.
- Make the filling: In a large mixing bowl, add the gochujang, sesame oil, reduced-sodium tamari, maple syrup, and rice vinegar. Whisk until combined. Crumble the tofu over the sauce. Add the diced shiitake mushrooms, minced garlic, minced ginger, and chopped scallions, then mix well to combine.
- Assemble the lasagnas: Divide the filling evenly between two individual-serving heat-safe dishes. To assemble each lasagna, place 1 cabbage leaf in the base of the dish and spread one-third of its filling over the leaf. Repeat the layers twice. Divide the mushroom broth evenly between the dishes, pouring in enough to almost cover the filling, then top each lasagna with a fourth cabbage leaf. Fold any overhanging cabbage edges inward.
- Steam: Place the dish in a steamer or pan fitted with a steamer basket. Cover and steam for 10 to 15 minutes, until the cabbage is tender and the filling is piping hot. Carefully remove the dish using heatproof gloves.
- Serve: Rest for 5 minutes, then spoon the sesame seeds, and crispy chili oil if using over the top and enjoy!
Notes
Per Serving/Portion
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