Description
This jerk chicken dumpling lasagna combines seasoned ground chicken, soft dumpling wrappers, and chicken bone broth. The layers are steamed together and finished with chili crisp and green onions.
Ingredients
Scale
For the Jerk Chicken Filling
- 1 lb ground chicken
- 1 tbsp Jamaican jerk seasoning
- 3 green onions, finely chopped
- 1 tbsp fresh ginger, minced
- 1 tbsp garlic paste
- 1 tbsp chicken bone broth (for the mirin substitute)
- 1 tsp granulated sugar (for the mirin substitute)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ¼ tsp ground allspice
- ¼ cup gelatin-rich chicken bone broth
- Salt, only if needed
For Assembling
- 20–30 round dumpling wrappers, depending on dish size
- ¼–½ cup additional chicken bone broth
For Serving
- Soy sauce, to taste
- Chili crisp, to taste
- Sliced green onions
- White sesame seeds, optional
Instructions
- Mix the chicken filling. In a bowl, combine the ground chicken, jerk seasoning, green onions, ginger, garlic paste, soy sauce, sesame oil, and allspice. Add 1 tablespoon of chicken bone broth and the sugar. Then add ¼ cup of chicken bone broth and mix until combined.
- Start the layers. Place slightly overlapping dumpling wrappers in the bottom of a small, deep dish suitable for steaming. Spread a thin, even layer of the chicken mixture over the wrappers.
- Build the lasagna. Continue alternating layers of dumpling wrappers and chicken. Keep the chicken layers thin and evenly spread. Finish with a layer of dumpling wrappers.
- Add the broth. Add a little chicken bone broth over the top and around the edges. Use ¼–½ cup in total, as needed to moisten the wrappers without submerging the layers.
- Steam until cooked. Place the dish on a rack inside a steamer or large pot, keeping the water below the dish. Cover and steam for about 20–30 minutes, or longer if needed. Use a food thermometer to check the center and other thick areas. The chicken must reach 165°F (74°C) throughout.
- Add the toppings. Carefully remove the dish and let it rest for a few minutes. Top with green onions, chili crisp, and a little soy sauce. Add sesame seeds if desired, then serve warm.
Notes
- Jerk seasoning: Spice blends vary in salt and heat. Check the label before adding extra salt, especially since the filling contains soy sauce.
- Dumpling wrappers: The number needed depends on the size of your dish. Overlap them slightly and keep the chicken layers thin.
- Chicken broth: Use ¼–½ cup for assembling, adding only enough to moisten the wrappers without submerging the layers.
- Cooking time: Steaming time depends on the depth of the dish and the thickness of the chicken layers. Always check that the chicken reaches 165°F (74°C) throughout.
- Storage: Refrigerate leftovers in airtight containers within 2 hours of cooking. Use within 4 days and reheat to 165°F (74°C).
- Nutrition information: Values are estimated per serving, assuming 2 generous servings and approximately 25 dumpling wrappers. Optional toppings are not included. Actual values may vary depending on the ground chicken, dumpling wrappers, and seasonings used.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Steaming
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 685 kcal
- Sugar: 4 g
- Fat: 22 g
- Saturated Fat: 5.5 g
- Carbohydrates: 67 g
- Fiber: 2 g
- Protein: 54 g
- Cholesterol: 205 mg