There are nights when we crave Chinese dumplings... but we definitely don't want to fold them one by one. So we cheated. We kept everything we love about dumplings—the flavorful filling, the thin, tender wrappers—and layered it all up, just like lasagna. 🥟

A simple, hearty recipe with a little secret that makes all the difference.

Why soak the leaves in bone broth?

Usually, you moisten the wonton wrappers with a little water. Here, we dip them in Mon Bouillon. And this small step makes all the difference:

• The leaves soften and absorb the flavor of the bone broth.
• Each layer provides its own supply of collagen, which supports the skin, joints, and digestion.
• When steamed, everything becomes melt-in-your-mouth tender, just like real dumplings... without all the folding.

The recipe

For the filling:

• Ground meat
• Grated fresh ginger
• Minced garlic
• Thinly sliced green onions
• A splash of sake and a splash of mirin
• A generous amount of soy sauce

For assembly:

• Wonton wrappers
• "Mon Bouillon" Bone Broth

For the finishing touches:

• Thinly sliced fresh onions
• Black sesame seeds
• A drizzle of oil
• A little spicy oil, for those who like a little kick

The steps:

1️⃣ Mix the meat with the ginger, pressed garlic, and scallions. Add the sake, mirin, and soy sauce, then mix well so that the flavors are absorbed.

2️⃣ Pour the broth into a soup bowl and dip the wonton wrappers in it, just long enough for them to soften.

3️⃣ In a steamer, alternate layers of pasta sheets and layers of filling, just like a real lasagna, until you run out of ingredients.

4️⃣ Place the dish in a pot with a little water in the bottom, cover it, and steam for 25 minutes.

5️⃣ Finish with the fresh onions, black sesame seeds, a drizzle of oil, and a little hot oil for those who like a little kick.

The little extra

The result? A comforting dish, rich in collagen, and so delicious that we didn't have time to take a picture of it before we ate it all 😋

Are there a few wonton wrappers left? Cut them into strips and poach them in a bowl of piping-hot broth. No waste, and a little treat for the next day.