This viral dumpling lasagna recipe is perfect for you if you love dumplings but don't want to spend hours crimping each individual dumpling! It's got all the win-win essence and flavors you love with just a fraction of the effort. In this recipe, besides the classic steaming method, we've also shared how you can bake the dumpling lasagna in your oven, and it tastes just as good! If you enjoyed this recipe, you may also like our salmon sushi bake, mille fueille nabe, and chicken with mixed vegetables recipe.
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Ingredient notes and substitutions
Please scroll down to the recipe card for the ingredient quantities!
- Ground pork - We recommend using regular ground pork (about 15-20% fat) not lean ground pork. The fat in the ground pork helps keep the dumpling filling juicy, flavorful, and tender.
- Green cabbage and green onion - For additional texture, flavor, and extra moisture. Highly recommend adding both!
- Ginger and shaoxing rice wine - Both ginger and the rice wine makes the filling more flavorful and helps to eliminate unwanted "pork-y" flavor. Plus, the rice wine also makes the filling extra aromatic. You can find Shaoxing rice wine at most Asian markets and sometimes even large grocery stores like Walmart. If you cannot find it or would prefer to do without the rice wine, you can substitute in equal parts with sake, a dry sherry (half diluted with water), or just some extra water.
- Soy sauce - The amount of soy sauce used in this recipe is based on regular soy sauce. If you're using low sodium, you may need to supplement with some salt or additional soy sauce.
- Water - Adding water to the filling may sound odd, but it adds extra moisture to the filling and keeps everything moist after cooking. This is especially crucial since we need the extra moisture to ensure the dumpling wrappers get properly cooked.
- Toasted sesame oil - Sesame oil is used to grease the dish and also to add some toasted, nutty flavors to the dumpling. The additional oil also helps to seal in moisture in the dumpling filling.
- Dumpling wrappers - Any dumpling wrapper is fine. We prefer the white dumpling wrappers from Twin Marquis because they're thicker and gives the dumpling lasagna more of that "pasta-chew".
- Dumpling sauce - You can make a quick and tasty dumpling sauce by combining soy sauce, rice vinegar, water, and some sugar.
- Garnish and toppings - We love topping our dumpling lasagna with some sliced green onions, sesame seeds, the dumpling sauce, and some Chinese chili oil (so good!).
How to make the viral pork dumpling lasagna (2 cooking methods!)
Please scroll down to the recipe card for the full recipe and instructions!
Prepare the dumpling lasagna:
1. Make the filling. Make the dumpling filling by mixing together the ground pork, cabbage, green onion, ginger, soy sauce, water, rice wine, and sesame oil. Mix until combined then mix vigorously until the filling is sticky and kind of paste-like.
2. Prepare for assembly. Separate and peel the dumpling wrappers and prepare a bowl of water for dipping the wrapper. Also lightly grease a heatproof 7x5 inch (18x13cm) baking dish or six 8oz-ramekins if you prefer making individual portions.
3. Assemble. Layer the baking dish or ramekins with some dumpling filling. Then dip a sheet of dumpling wrapper into the bowl of water so that the entire sheet is wet. Let most of the excess water drip off then arrange it over the dumpling filling. For ramekins, you only need one sheet per layer. The baking dish will require about 6 sheets and feel free to overlap. You'll then repeat layering the filling and wrappers two more times so that you'll have 3 layers of fillings and 3 layers of wrappers, with the last layer on top being the wrappers.
Two ways to cook: steam or bake
4. Cook. Besides the classic steaming method, we've also tested baking the dumpling lasagna, which turned out just as good. However, the baking method is more suitable for the baking dish rather than the individual ramekins.
4a) Steam (baking dish or ramekins): Prepare your prefer steaming set up that will fit all the ramekins or the baking dish. Add at least an inch of water and bring it to a boil. Refill the water as needed. Once the water is boiling, carefully place the baking dish or ramekins into the steam basket. Place the lid back on and steam until the internal temperature registers 160°F (71°C), about 35-40 minutes for the baking dish and 20-25 minutes for the ramekins.
4b) Bake (best for baking dish): Preheat the oven to 400°F (205°C). Before baking, pour ¼ cup (60ml) of water or stock on top of the dumpling lasagna and wrap the baking dish tightly with aluminum foil. We like to pinch all around the rim of the baking dish so that the foil is slightly dipped, which helps to trap the moisture/steam. When ready to bake, place the baking dish on a baking tray to catch any drips and bake for about 45 minutes or until the internal temperature registers 160°F (71°C).
5. Enjoy. Carefully remove the dumpling lasagna from the steamer or the oven and let it cool for a few minutes. Top with sauce and garnish and enjoy while it's hot!
How to enjoy dumpling lasagna
Before digging into your dumpling lasagna, top it with some dumpling sauce, some Chinese chili oil (highly recommended!), and garnishes like sliced green onion and sesame seeds.
The dumpling lasagna will be super hot, so make sure to let it cool for a few minutes before enjoying. For individual ramekins, feel free to dig in. Dumpling lasagna made in the baking dish, can be scooped and enjoyed right out of the dish or you can portion it onto serving dishes. The dumpling lasagna will be very juicy, which makes the whole dish extra tasty, so make sure to spoon some of that natural cooking liquid over your portion.
Storage and reheating
Leftover dumpling lasagna can be covered and kept refrigerated for up to 3 days. You can reheat it in the microwave. Make sure to cover the dumpling lasagna before microwaving.
📖 Recipe
Pork Dumpling Lasagna (Steamed or Baked)
Ingredients
Pork dumpling lasagna:
- 1 pound ground pork
- 4 ounces green cabbage finely diced
- 2 stalks green onion sliced
- 1 tablespoon ginger minced
- 2½ tablespoons regular soy sauce
- 2 tablespoons water
- 1 tablespoon Shaoxing rice wine
- 1 tablespoon toasted sesame oil plus more for greasing
- 18 sheets dumpling wrapper thawed if frozen (or more as needed)
- ¼ cup water or chicken stock (only if baking)
Dumpling sauce:
- 2 tablespoons regular soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 1 tablespoon granulated sugar
Optional garnish and add-on:
- Sliced green onion
- Toasted sesame seed
- Chinese chili oil or Lao Gan Ma chili crisp
Instructions
- Make the filling:In a large mixing bowl, add the ground pork, diced cabbaged, green onion, ginger, soy sauce, water, rice wine, and sesame oil. Mix until the filling is well combined then vigorously mix with a pair of chopsticks or your hand until the filling looks paste-like and tacky. Cover and keep refrigerated until needed. The filling can be prepared up to 2-3 days ahead of time.
- Assemble:Separate the dumpling wrappers and prepare a bowl of water. Also, lightly grease a 7x5 inch ( 18x13 cm) baking dish. In the greased baking dish, add a third of the prepared pork filling and spread it evenly in the bottom of the dish. Then dunk a sheet of dumpling wrapper in the prepared bowl of water, making sure the entire wrapper is wet. Let most of the excess water drip off, then arrange the dumpling wrapper over the layer of pork filling. Repeat this until the pork filling is covered by a layer of wrappers. You'll likely need 6 sheets per layer and it is completely fine to overlap the wrappers. Repeat this layering process two more times so that you have 3 layers of pork and 3 layers of wrappers, with the wrapper being the last layer.*You can also use six 8oz-ramekins if you prefer smaller, individual sizes.*
- Cook:Steaming methodPrepare your preferred steaming set-up and bring at least an inch of water to a boil over medium high to high heat. Place the prepared baking dish of dumpling lasagna in the steamer and cover the steamer with a lid. Steam the 7x5 inch baking dish for 35-40 minutes and the 8oz-ramekins for 20-25 minutes or until the internal temperature registers 160°F (71°C). Refill your steamer with more water if needed.Oven method (this method is best for baking dish, not ramekins)Preheat the oven to 400°F (205°C). Once the dumpling lasagna has been assembled, top it with the ¼ cup (60ml) of water/stock and wrap tightly with foil. We like to pinch around the rim of the baking dish so that the foil is slightly dipped into the dish all the way around. This helps to better trap the steam and moisture. Place the baking dish on a larger sheet pan to catch and drippings and bake the dumpling lasagna for about 45 minutes or until the internal temperature registers 160°F (71°C).
- Make the dumpling sauce:While waiting for the dumpling lasagna to cook, make the dumping sauce by combining all the ingredients and mixing until the sugar has dissolved. Set aside until needed, or keep it covered and refrigerated for up to 1 week.
- Dress and serve:Once the dumpling lasagna is done, carefully remove it from the steamer or the oven. Top the lasagna with your desired amount of dumpling sauce, and if desired, chili oil (highly recommended!), green onion, and sesame seeds. Cut and serve or enjoy straight from the baking dish. Be very careful as the dumpling lasagna will be very hot!
Notes
Equipments Recommended
- 1 7x5 inch baking dish
- 6 8oz ramekins
Nutrition
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