Dumpling Lasagna (Lao Style)
Introduction to Dumpling Lasagna (Lao Style)
The viral dumpling lasagna has been everywhere, but this twist is a fresh take: it blends authentic Lao flavors with the comforting elements of khao piek sen, a beloved Lao noodle soup. The wrappers are made from rice and tapioca flour, rolled thin so they cook up soft and delicate. On the plate, the dish tastes like a cross between khao piek sen and banh cuon, depending on how you season it, and finished with chili oil, fried garlic, and fresh herbs.
What are the special equipments needed?
ramekins
rolling pin
large stock pot
Ingredients Needed for Dumpling Lasagna (Lao Style)
jasmine rice flour
tapioca flour
ground pork
yellow onion
Green onion
ginger
garlic cloves
Fish sauce
oyster sauce
Salt
Msg
black Pepper
cilantro
Fried garlic
Chili oil
How Long Will It Last?
This will be good for about 3 days.
Where can I get more Lao recipes?
If you enjoyed this recipe, chances are you love Lao food. My website is filled with traditional, modern, and fusion Lao recipes, so I hope you take some time to explore everything it has to offer. When you try a recipe, leaving a rating and a comment on that specific page helps more home cooks discover and trust it. And if you want ad-free, refined recipes, please consider pre-ordering my debut cookbook, The Lao Kitchen. It’s jam-packed with over 95 recipes, personal stories, and rich Lao food history.
More Lao Recipes
Dumpling Lasagna (Lao Style)
The viral dumpling lasagna has been everywhere, but this twist is a fresh take: it blends authentic Lao flavors with the comforting elements of khao piek sen, a beloved Lao noodle soup. The wrappers are made from rice and tapioca flour, rolled thin so they cook up soft and delicate. On the plate, the dish tastes like a cross between khao piek sen and banh cuon, depending on how you season it, and finished with chili oil, fried garlic, and fresh herbs.
Ingredients
Instructions
- In a large bowl, whisk together the jasmine rice flour and tapioca flour.
- Pour the boiling water over the flour mixture and stir with a spoon until a shaggy dough forms. Once cool enough to handle, knead with your hands until smooth, about 3–5 minutes.
- Roll the dough out on a flat surface until thin. Cut into sheets slightly larger than your ramekins. Roll each sheet thinner, then trim to fit the ramekin exactly. You will need 4 sheets per ramekin (20 total). Extra dough can be re-rolled.
- In a large bowl, combine ground pork, onion, green onion, ginger, garlic, fish sauce, oyster sauce, salt, MSG, and black pepper. Mix until evenly combined and slightly sticky.
- Place one rice wrapper sheet in the bottom of each ramekin. Add a spoonful of pork filling and spread evenly. Repeat layering (wrapper + pork) two more times. Add ¼ cup water into each ramekin. Finish with the final wrapper layer on top (4 layers total per ramekin).
- Bring a pot of water to a boil. Reduce to medium-low so the water maintains a steady simmer. Steam the ramekins, covered, for 20 minutes, or until the pork is fully cooked through.
Sabaidee, I’m Saeng!
I’m a personal chef who specializes in Lao food. Here at Saeng’s Kitchen, you’ll find all your favorite traditional Lao foods and also some new twists to Lao style dishes.