Cabbage Soup Dumpling Lasagna (Gluten-Free Version)
My viral soup dumpling lasagna, made gluten-free. Chinese cabbage leaves replace the wonton wrappers, layered with a gingery tofu and shiitake filling, topped up with mushroom broth and steamed until juicy. 30 g of protein per serving, finished with crispy chili oil.
Servings
Ingredients
For the broth and filling
- 6 dried shiitake mushrooms about 0.5 oz (15 g)
- 13 oz extra-firm tofu
- 2 tsp sesame oil
- 2 tbsp reduced-sodium tamari
- 1 tbsp maple syrup
- ½ tbsp rice vinegar
- 1 tbsp gochujang or sriracha
- 2 cloves garlic peeled and minced
- 1 tbsp 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
Dish size: The exact size does not matter for this recipe, so use any heat-safe dishes you have available, just make sure it’s heat safe. For reference I used a 24 fl oz dish (700 ml) in the video. Check that they fit inside your steamer with enough room for the lid to close fully before assembling. Larger dishes may need a little extra steaming time.
No steamer option: Place a heatproof rack inside a large lidded pan (do not use a non-stick or ceramic coating for this as it might damage it). Add about 1 inch (3 cm) of hot water, set the square dish on the rack above the water, cover tightly, and steam gently.
Gluten-free: Choose gochujang and reduced-sodium tamari that are certified gluten-free, as this can vary between brands.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Steam when ready to eat.
Nutritional Information - Per Serving
Calories 393kcal | Carbohydrates 31g | Protein 30g | Fat 20g | Sodium 830mg | Fiber 6g | Vitamin A 41IU | Vitamin C 56mg | Calcium 823mg | Iron 7mg