15-Minute Shrimp Soup Dumpling Lasagna Recipe
Shrimp Soup Dumpling Lasagna layers juicy shrimp, savory broth, and tender dumpling wrappers in individual bowls—no wrapping, pleating, or folding needed. Ready in as little as 15 minutes!
Ingredients
For the filling
- 1½ pounds raw shrimp, peeled and deveined
- Pinch of salt
- Pinch of white pepper
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon ginger, grated
- 3 stalks scallions, thinly sliced
For the soup dumpling lasagnas
- 18 sheets dumpling wrappers, Shanghai style
- 1 cup chicken stock, or seafood stock
For the finishing sauce (optional)
- 1 stalk scallion, thinly sliced
- 1 tablespoon chili oil
- 2 teaspoons soy sauce
- 1 teaspoon Chinkiang vinegar
Instructions
- To make the filling: In a mixing bowl, add the chopped shrimp, salt, white pepper, oyster sauce, sesame oil, and grated ginger. Mix until well combined. Add the scallions and mix again.
- To assemble the soup dumpling lasagnas: In each ramekin or heatproof bowl, add some shrimp filling, then place a dumpling wrapper on top. Repeat with more shrimp filling and another wrapper, adding more or fewer layers depending on the depth of your bowls. Pour a little chicken stock or seafood stock around the filling, then finish with one more dumpling wrapper on top. Repeat with the remaining bowls.
- To steam the soup dumpling lasagnas: Over high heat, bring water to a boil. Place the ramekins on a steaming rack, carefully set them over the boiling water, and cover. Steam over high heat for about 10 minutes, or until the shrimp is completely cooked through and the center of the filling reaches at least 145°F (63°C).
- To serve: Carefully remove the ramekins from the steamer. Top with scallions and, if desired, drizzle with chili oil, soy sauce, and Chinkiang vinegar. Serve immediately.
Video
Notes
Timing: Prep time varies depending on how many bowls and layers you make. Using shrimp that are already peeled and deveined will help keep the prep closer to 5 minutes.
Adjust the layers: Add more or fewer shrimp-and-wrapper layers depending on the depth of your bowls.
Make as many as you need: This recipe is easy to adjust. Make more or fewer bowls depending on how many people you’re serving. If you have extra shrimp filling, freeze it and save it for next time.
Use a food processor: Lightly chop the shrimp by hand or pulse them a few times in a food processor. Avoid processing them into a completely smooth paste if you prefer more shrimp texture.
Check deeper bowls: If your bowls are deeper or you add more layers, they may need a little extra steaming time. Check that the center of the shrimp filling reaches 145°F (63°C).
Chinkiang vinegar: This Chinese black vinegar is commonly served with soup dumplings, often with ginger. It’s delicious drizzled over the top, but completely optional here.