Napa cabbage dumpling lasagna is a low-carb, high-protein alternative to traditional dumplings that layers seasoned ground pork and shrimp between steamed cabbage leaves, delivering soup dumpling flavor without the carb load.
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In a large bowl, combine the ground pork, chopped shrimp, sliced green onions, minced ginger, and minced garlic.
Season the mixture with soy sauce, sesame oil, oyster sauce, and brown sugar. Mix until well combined.
In a heatproof container, such as a glass meal prep container, arrange a layer of napa cabbage leaves to cover the bottom.
Spread a layer of the meat mixture over the cabbage.
Repeat the layering process, alternating between cabbage and the meat mixture, finishing with a final layer of cabbage on top.
Pour the chicken broth into the container around the edges of the layers.
Place the container in a steamer or a large pot with about an inch of boiling water. Cover and steam for 15-20 minutes, or until the meat is fully cooked.
To serve, drizzle with a sauce made from soy sauce and chili oil. Garnish with additional sliced green onions and black sesame seeds.
Store cooled lasagna in an airtight container in the refrigerator for up to 4 days. Reheat by steaming for 5-7 minutes until warmed through, or microwave covered for 2-3 minutes.
steamer basket or steamer insert · large pot or wok for steaming
Yes. Assemble the lasagna up to 24 hours ahead, cover, and refrigerate. Steam for 15-18 minutes when ready to cook.
Use a bamboo steamer basket or metal steamer insert over boiling water. Keep the napa cabbage leaves from drying by covering with a damp kitchen towel during steaming.
Yes. Use chopped ground chicken, beef, or increase the pork to 3/4 lb. Cooking time remains the same.
Steam for 12-15 minutes until the cabbage leaves are tender and the filling is cooked through. The meat should no longer be pink.
Yes. This recipe is naturally low-carb and fits most keto meal plans, with minimal carbs from the vegetables and seasonings.
