Lumpia Shanghai Dumpling Lasagna

In a food processor, combine water chestnuts, green onions, carrots, nori, and garlic. Pulse until finely chopped.

In a large mixing bowl, add the plant-based ground meat, soy sauce, salt, and pepper. Add the processed vegetable mixture and mix until well combined.

Spread a layer of the filling mixture into the bottom of a baking dish.

Top with a single layer of dumpling wrappers. Repeat the process of layering filling and wrappers until you reach the top of the dish, ending with a layer of wrappers.

Pour 1 cup of water over the final layer of dumpling wrappers to help with steaming.

Place the baking dish inside a large pot or pan with a small amount of water in the bottom. Cover the pot with a lid.

Steam the dish on the stovetop until the filling is cooked through and the wrappers are tender.

While the lasagna steams, prepare the sauce. In a small bowl, combine soy sauce, vinegar, water, sugar, and black pepper.

Add the diced shallot, minced garlic, diced jalapeño, and a squeeze of lemon juice to the sauce. Stir to combine.

Once cooked, carefully remove the baking dish from the pot.

Drizzle the prepared sauce over the top of the dumpling lasagna. Garnish with chili oil, sliced green onions, and sesame seeds.

Slice and serve immediately.