This dumpling lasagna is a viral, hands-off recipe that layers seasoned pork between wonton wrappers, steams them until tender, and finishes each individual serving with bright chili oil. It’s an easy way to enjoy all the flavors of dumplings without folding a single one.
If you love dumplings, try my S hrimp Wonton recipe for another simple, flavorful option.
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Pork dumpling lasagna takes familiar dumpling flavors and expands them into a playful, individual-serving dish. Layers of seasoned pork alternate with wonton wrappers; as they steam, the wrappers soften and soak up juices and stock, resulting in juicy, savory bites. It’s a social-media favorite that really delivers at the stove: an accessible, deconstructed dumpling that’s satisfying and simple to make.
Why This Recipe Works
- The dumpling shortcut – Layering wonton wrappers recreates the comforting texture of dumplings without folding or pleating.
- Flavorful, steamed layers – Steaming lets the wrappers absorb seasoned pork and stock, producing cohesive, slurp-worthy layers finished with chili oil.
- Flexible and customizable – The filling can be swapped for other proteins or a vegetarian mix, and individual portions make serving easy.
What is Dumpling Lasagna?
Dumpling lasagna is a steamed preparation that stacks dumpling or wonton wrappers with seasoned meat or filling, similar in concept to lasagna but cooked with steam rather than baking. The trend gained visibility on TikTok and has been described as a “Chinese lasagna” by creators who stack and steam layers until tender, then finish the dish with sauces such as chili oil for heat and vinegar for brightness.
Tools You’ll Need
- Steamer baskets – Two stacked baskets or a single large steamer will work.
- Mini cocottes or ramekins – Four to eight ¼-quart (8-ounce) dishes for individual portions.
Ingredients You Will Need for Viral Dumpling Lasagna
Below are the main components used in this recipe. Exact measurements are listed in the recipe card at the end of the post.
- Ground pork – Keeps the filling juicy and tender when steamed.
- Napa cabbage and shiitake mushrooms – Add moisture and savory texture to balance the pork.
- Scallions and cilantro – Provide fresh, herbal notes to cut through richness.
- Garlic and ginger – Classic aromatics that add warmth and depth.
- Egg – Binds the filling so the layers hold together once cooked.
- Soy sauce, fish sauce, salt, sugar, and white pepper – Season the filling for balanced umami, salt, and gentle heat.
- Sesame oil – Adds a toasty, nutty finish.
- Wonton wrappers – Replace noodles, softening as they steam and absorbing the filling’s juices.
- Chicken stock – Poured into the dishes to create steam and keep the layers moist.
- Chili oil and Chinese black vinegar – Added after steaming for heat and acidity.
How To Make Dumpling Lasagna
Here is a concise overview of the method. For step-by-step details and exact measures, refer to the recipe card at the bottom.
Prepare the Pork Filling
Combine all filling ingredients in a bowl and mix thoroughly until the mixture feels slightly sticky. This texture helps the filling bind and creates the familiar dumpling bite after steaming. Let the mixture rest for about 30 minutes so the flavors meld.
Assemble the Dumpling Lasagna
Place one wonton wrapper in the bottom of a mini cocotte or ramekin, then spread about two tablespoons of the pork mixture on top. Continue layering wrappers and filling until you have five meat layers. On the final meat layer add a little chicken stock, then finish with two wonton wrappers and press lightly to settle the layers.
Steam Until Tender
Arrange the cocottes in steamer baskets set over simmering water. If you don’t have a steamer, place the cocottes in a Dutch oven or large pot with water about halfway up their sides. Steam on medium-high for 20–22 minutes, until the pork is fully cooked and the wrappers are soft (the thickest bit of pork should register 145°F).
Remove the cocottes carefully and finish each serving with chili oil, a splash of soy sauce, a touch of Chinese black vinegar, and chopped scallions before serving.
Tips and Tricks
- Mix until slightly sticky: This helps the filling bind and hold its shape.
- Rest the filling: A short rest improves texture and flavor integration.
- Layer evenly and press gently: Even layers ensure uniform cooking while keeping the filling tender.
- Add stock before the final wrappers: The stock creates steam inside the cocotte and keeps layers moist.
- Finish with sauces after steaming: Add chili oil and vinegar at the end so their flavors stay bright and the wrappers don’t get soggy.
Recipe Variations
- Vegetarian: Replace pork with crumbled firm tofu or finely chopped mushrooms and season well for a savory filling.
- Protein swaps: Ground turkey lightens the dish; chopped shrimp makes a seafood-forward version.
- Different wrappers: Use round or square dumpling wrappers instead of wontons for a slightly thicker layer that holds up well to steaming.
Frequently Asked Questions
Is dumpling lasagna baked?
No. This recipe is steamed so the wonton wrappers stay soft and the pork remains tender.
Do I need a steamer basket to make this?
A steamer basket is helpful but not required. A Dutch oven or large pot with water partway up the sides of the cocottes will work fine.
Is this a main dish or a starter?
It’s great as an appetizer or small plate. Two servings can make a light main, and toppings can be adjusted to suit each diner.
Looking for More Appetizer Recipes?
- Din Tai Fung Cucumber Salad
- Yuzu Salmon Crispy Rice
- Soy and Sake Sautéed Mushrooms
- Gochujang Butter Eggs
- Hamachi Crudo
This is the Best Dumpling Lasagna Recipe!
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Pork Dumpling Lasagna Recipe
Equipment
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2 Steamer Basket
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4 ¼ – quart mini cocotte or ramekins
Ingredients
- 1 pound ground pork
- ½ cup napa cabbage, leaves only, finely chopped
- ⅓ cup cilantro stems and leaves, finely chopped
- ¼ cup scallions, finely chopped
- ¼ cup shiitake mushrooms, finely chopped
- 1 large egg
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1½ tablespoons ginger, finely chopped
- 1½ tablespoons sesame oil
- 2 large cloves, garlic, grated
- ¾ teaspoon kosher salt Diamond Crystal
- ½ teaspoon sugar
- ½ teaspoon white pepper
- 35 wonton wrappers
- 8 tablespoons chicken stock, unsalted
Garnish
- Chili Oil
- scallions, chopped
- soy sauce
- Chinese black vinegar
Instructions
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Combine all filling ingredients in a bowl and mix with your hands until the mixture is well combined and slightly sticky. Set aside for at least 30 minutes to allow flavors to meld.
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Place one wonton wrapper in the bottom of each mini cocotte or ramekin. Top with about 2 tablespoons of the meat mixture and spread evenly. Repeat layers until you have five meat layers. On the last meat layer add 2 tablespoons of chicken stock, then finish with two wonton wrappers. Gently press to settle.
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Prepare a steamer basket over simmering water. If you don’t have a steamer, use a Dutch oven or large pot with water about halfway up the sides of the cocottes.
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Place cocottes in the steamer and cook on medium-high heat for 20–22 minutes, until pork is fully cooked and wonton wrappers are soft. The thickest part should read 145°F for pork.
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Carefully remove the cocottes and top each portion with chili oil, soy sauce, Chinese black vinegar, and scallions. Serve immediately.