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This recipe went viral over the last few months. I really wanted to make it, and because Pesach is my favorite Yom Tov, I thought of making it as a Pesach recipe. Instead of dumpling wrappers, I used Pesach crepes. The leftovers are fabulous — just rewarm it. And the chili crisp is so good! Make extra and serve it with everything.
2 pounds (910 grams) ground chicken
8 scallions, finely diced, divided
2 tablespoons imitation soy sauce or Heaven & Earth Coconut Aminos
6 cubes Gefen Crushed Garlic
4 cubes Gefen Frozen Ginger
1 and 1/2 teaspoons kosher salt
1 8-ounce (225-gram) package shredded cabbage
1 cup chicken broth
6 eggs
1/2 cup water
3 tablespoons Gefen Potato Starch
1/2 teaspoon salt
2 tablespoons minced onion
2 tablespoons minced garlic
1 tablespoon crushed red pepper
1 teaspoon paprika
1/2 teaspoon kosher salt
1/2 cup oil, such as Gefen Cottonseed Oil
Combine chicken with six scallions, imitation soy sauce, garlic, ginger, and salt in a large bowl. Mix well and set aside.
Combine all ingredients in a medium bowl. Beat well, preferably with a hand mixer.
Heat a nine-inch (23-centimeter) nonstick frying pan or crepe pan over medium heat. Coat the pan with nonstick cooking spray.
Pour 1/3 cup batter into the pan. Cook until the top is just set and the crepe is cooked through. Remove from pan to cool. Repeat with remaining batter and set aside.
Place the spices in a heatproof bowl and stir to combine.
Heat the oil in a small saucepan over medium heat for two minutes. Pour the oil over the spice mixture, then let cool completely for 30 minutes. Transfer the mixture to a glass jar. It can be stored in the refrigerator for up to three months.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). To assemble the lasagna, press a thin layer of the chicken mixture into a deep nine-inch (23-centimeters) round pan. Top with some cabbage, drizzle with some chili crisp, and then add a crepe. Repeat until you have six layers, finishing with a crepe.
Add the chicken broth, which should come up a little less than halfway up the sides. Cover loosely with aluminum foil.
Fill a large aluminum pan with water and place the pan inside the water bath. Bake for 45 minutes, until cooked through.
Garnish with remaining scallions and drizzle with chili crisp.
Thanks to Melinda Strauss for the Chili Crisp recipe from her cookbook, Eat Jewish.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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does this freeze well??
Hi! Yes, Naomi says it freezes well!