Lasagna Shumai Dumplings

Ingredients

Instructions

1. Heat a large nonstick sauté pan over medium heat. Add the olive oil and sausage and cook for about 4 minutes, breaking the sausage into small pieces. Add the onion and mushrooms and cook for another 5 minutes, or until the mushrooms release their liquid and become lightly browned. Add the garlic and sauté for 2 minutes. Add the spinach and mix. Season lightly with kosher salt and pepper. Transfer to a bowl and cool for at least 15 minutes.
2. Meanwhile, mix the ricotta, ½ cup mozzarella, egg, Parmesan, basil, nutmeg, salt and pepper in a small bowl. Once the sausage mixture is completely cool, add the ricotta mixture and combine well.
3. To form each dumpling, place a wonton wrapper on the work surface and moisten the edges with water. Put 1 tablespoon filling in the center, filling it about three-quarters of the way. Do not overfill.
4. Hold the dumpling in one hand with the index finger and thumb forming an O. Bring all four corners toward the center, allowing the sides to fold into soft pleats while leaving the filling slightly exposed. Pinch the sides together and press the dumpling gently on a flat surface so the bottom stands upright.
5. Heat the same nonstick sauté pan over medium-low heat and lightly coat the bottom with olive oil spray. Spread about 1 cup marinara over the bottom. Arrange the dumplings evenly without overcrowding and top each with a little mozzarella.
6. Thin another cup of marinara with a little water and spoon it between the dumplings. Cover and steam for approximately 15 minutes, or until the wrappers are soft and the filling is cooked through. Garnish with basil and Parmesan.