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Cooking with Cate

Cooking with Cate

Cate Campbell travels constantly. She has done it for most of her life, from early morning training camps to four Olympic Games. And somewhere along the way, she worked out how to eat well on the road without overthinking it. 

Cooking with Cate is a series of simple, achievable recipes designed for the Quest apartment kitchen. No complicated equipment, no long ingredient lists. Just food that is worth making and easy to pull off wherever you happen to be staying. 

Cooking with Cate

Viral Dumpling Lasagne

 


This one started on TikTok and for good reason. It takes everything you love about dumplings and removes the fiddly part entirely. Layers of wonton wrappers and seasoned pork, steamed in ramekins until juicy and tender. No folding, no specialist equipment, just a pot with a lid and about 20 minutes on the stovetop.

"I saw this everywhere and had to try it. Wonton wrappers instead of pasta sheets, steamed instead of baked, and honestly better than most dumplings I've ordered. The kids version of a home-cooked meal, done in 20 minutes flat in the Quest kitchen."
— Cate Campbell 


 

Recipe 

Prep time: 10 minutes 
Cook time: 20 minutes 
Total time: 30 minutes Serves: 4 

Ingredients 

For the filling 

  • 500g ground pork
  • 1 cup cabbage, finely chopped
  • 1/4 cup green onions, thinly sliced
  • 1 tbsp fresh ginger, minced
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine (optional, but worth it)
  • 1 tsp toasted sesame oil
  • 1/2 tsp salt
  • 1/4 tsp white pepper 

For assembly 

  • 1 package fresh wonton wrappers
  • 1/2 cup chicken stock 

For topping 

  • Chili crisp
  • Soy sauce
  • Chinese black vinegar
  • Sliced green onions
  • Toasted sesame seeds 

Method 

Set up your steamer. Add about 5cm of water to a large wide pot. Place a wire rack or steamer basket inside and bring to a boil over medium-high heat. Make sure you have a lid that fits. 

Make the filling. Combine ground pork, cabbage, green onions, ginger, soy sauce, Shaoxing wine, sesame oil, salt and pepper in a large bowl. Mix well until everything is evenly combined. 

Layer the baking tray. Take a medium-sized baking tray and start with a layer of wonton wrappers (2 per layer, overlapping slightly). Add a layer of the pork filling. Repeat until you run out of filling, finishing with a final layer of 2 wonton wrappers on top. 

Add the stock. Before placing the final wonton layer, pour chicken stock evenly over the layers. This is what makes them juicy. 

Steam. Place the baking tray on the rack, cover with the lid, and steam for 20 minutes. The wontons should be translucent and the pork cooked through. 

Serve. Top with chili crisp, a splash of soy sauce and black vinegar, sliced green onions, and sesame seeds. Eat immediately. 

Original recipe: I Am a Food Blog