Napa Soup Dumpling Lasagna Recipe

A low-carb, high-protein lasagna using napa cabbage instead of wonton wrappers, with beef and shrimp filling.

Prep: 15 min · Serves: 1 serving

Ingredients

• 150g extra lean beef (raw weight)
• 150g shrimp (raw weight)
• Chopped green onion
• 1 tsp grated ginger
• ½ tbsp minced garlic
• 1 tbsp soy sauce
• ½ tbsp sesame oil
• ½ tbsp oyster sauce
• 1 tsp brown Splenda
• ½ tsp salt
• 1 tsp white pepper
• ¼ cup chicken broth
• Napa cabbage leaves
• Sesame seeds
• 2 tbsp soy sauce (for sauce)
• ½ tsp sesame oil (for sauce)
• Pinch of chili flakes/gochugaru (for sauce)

Instructions

1. 1. Combine beef, shrimp, green onion, ginger, garlic, soy sauce, sesame oil, oyster sauce, brown Splenda, salt, and white pepper in a bowl and mix well.
2. 2. Line the bottom of an oven-safe dish with napa cabbage, add half the filling and flatten. Cover with napa cabbage, repeat with remaining filling, and top with a final layer of napa cabbage.
3. 3. Add ¼ cup chicken broth and steam until cooked through, about 10-12 minutes.
4. 4. Mix 2 tbsp soy sauce, ½ tsp sesame oil, and a pinch of chili flakes for the sauce. Top dish with green onions, sesame seeds, and the sauce before serving.