This dumpling lasagna is a viral recipe that layers seasoned pork and wonton wrappers into an easy, steamed dish finished with chili oil. Served individually, it’s a fun, no-fuss way to enjoy dumplings without folding a single one.
If dumplings are your thing, you’ll also want to try my Shrimp Wonton recipe, which keeps things simple and packs in just as much flavor.
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Pork dumpling lasagna takes everything I love about dumplings and stretches it into something a little more playful and hands-off. Each bite is savory and juicy, with soft wonton layers soaking up all that seasoned pork and steam-kissed goodness. It’s very much a viral food trend, but one that actually holds up once you’re standing in the kitchen making it. Think of it as a deconstructed dumpling moment that still hits all the right notes.
Why This Recipe Works
- The Dumpling Cheat Code – This is a simple way to make dumplings at home without folding or pleating, using layers to get the same comforting result with far less effort.
- Savory, Slurp-Worthy Layers – Steaming allows the wonton wrappers to soften and absorb the seasoned pork and broth, creating rich layers that come together once chili oil hits the top.
- Easy to Customize – The filling is flexible if you want to swap proteins or go vegetarian, and the individual servings make it easy to portion for different appetites.
What is Dumpling Lasagna?
Dumpling lasagna is a steamed dish that layers dumpling or wonton wrappers with seasoned meat or filling, similar to lasagna but without baking. It was popularized by TikTok user @april_eatz, who refers to it as “Chinese lasagna,” and features stacked layers cooked with steam until tender, then finished with sauces like chili oil.
Tools You’ll Need
- 2 Steamer Baskets
- Four ¼-quart (8-ounce) mini cocottes or ramekins
Ingredients You Will Need for Viral Dumpling Lasagna
Here is a breakdown of what you will need to make this recipe. For actual measurements, see the recipe card at the end of this post.
- Ground pork – Pork stays tender and flavorful when steamed, making it a reliable base for this dumpling-style filling.
- Napa cabbage and shiitake mushrooms – These add moisture and savoriness, keeping the filling juicy and well-balanced without feeling heavy.
- Scallions and cilantro (stems and leaves) – Both bring freshness and gentle herbal flavor that cuts through the richness of the pork.
- Garlic and ginger – Classic dumpling aromatics that add warmth and depth throughout the filling.
- Egg – Helps bind the filling so the layers hold together once steamed.
- Soy sauce, fish sauce, salt, sugar, and white pepper – This combination seasons the pork evenly, balancing savory depth with just a hint of sweetness and gentle heat.
- Sesame oil – Adds a subtle nuttiness that comes through clearly once the dish is steamed.
- Wonton wrappers – These take the place of noodles, softening as they steam and soaking up flavor from the pork and stock.
- Chicken stock – Adds moisture between the layers so everything cooks evenly and stays tender.
- Chili oil and Chinese black vinegar – Used at the end for heat and acidity, helping brighten each bite.
How To Make Dumpling Lasagna
Below is a summary of how to make the viral pork dumpling lasagna recipe. For a complete and detailed list of steps, see the recipe card at the end of this post.
Prepare the Pork Filling
I mix all of the pork filling ingredients in a bowl using my hands, making sure everything is well combined and slightly sticky in texture. This step is important for getting that classic dumpling-style bite once it’s cooked. The mixture rests for about 30 minutes so the flavors have time to come together.
Assemble the Dumpling Lasagna
To assemble, I start by placing a wonton wrapper at the bottom of a mini cocotte or ramekin, then spread about two tablespoons of the pork mixture evenly on top.
I repeat the layering with another wrapper and filling until there are five layers of pork, finishing the last layer with chicken stock and two wonton wrappers on top. A gentle press around the sides helps everything settle before repeating with the remaining dishes.
Steam Until Tender
A steamer basket set over simmering water works best, but a Dutch oven or large pot with water halfway up the sides of the cocottes also does the trick.
The dumpling lasagna steams over medium-high heat for 20 to 22 minutes, until the pork is fully cooked and the wonton wrappers are soft, with the thickest part reaching 145°F.
Once done, I carefully remove the cocottes and finish with chili oil, soy sauce, Chinese black vinegar, and scallions before serving.
Tips and Tricks
- Mix the filling until slightly sticky. This texture helps the pork bind properly and gives the finished dumpling lasagna a cohesive bite.
- Let the filling rest before assembling. A short rest allows the flavors to meld and improves the overall texture once steamed.
- Layer evenly and press gently. Even layers help the dumpling lasagna cook uniformly, while light pressure keeps the filling tender.
- Add the chicken stock before the final wrappers. The added moisture creates steam inside the cocotte, keeping the wonton layers soft and flavorful.
- Finish with sauces after steaming. Adding chili oil and vinegar at the end keeps their flavors bright and prevents the wrappers from becoming soggy.
Recipe Variations
- Vegetarian Dumpling Lasagna – Swap the pork for crumbled firm tofu or finely chopped mushrooms, and season generously so the filling stays savory once steamed.
- Protein Swap – Ground turkey makes a lighter option, while finely chopped shrimp creates a seafood-forward version that still cooks quickly.
- Dumpling Wrappers Instead of Wontons – Use round or square dumpling wrappers in place of wonton wrappers for a slightly thicker texture that holds up well to steaming.
Frequently Asked Questions
Is dumpling lasagna baked?
This recipe is fully steamed, not baked. Steam keeps the wonton wrappers soft and the pork filling tender.
Do I need a steamer basket to make this?
No, a steamer basket helps but isn’t required. A Dutch oven or large pot with water halfway up the sides of the cocottes works just as well.
Is this a main dish or a starter?
It works best as a small plate or starter, though two servings can be enjoyed as a light main. Toppings can be added at the table to customize each portion.
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
- 2 Steamer Basket
- 4 ¼ – quart mini cocotte or ramekins
Ingredients
- 1 pound ground pork
- ½ cup napa cabbage, leaves only, finely chopped
- ⅓ cup cilantro steams 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
- Combine all meatball ingredients to a bowl and mix with your hands. Be sure to mix the ingredients well. Once thoroughly mixed, check to see if the mixture is sticky in texture. A Set aside for at least 30 minutes to allow flavors to marry.
- Place one wonton wrapper at the bottom of the mini cocette or ramekin. Top with 2 tablespoons of the meat mixture, and evenly spread. Top with another wrapper and repeat until you have five layers of meat. On the last layer of meat, top with 2 tablespoons chicken stock then finish with two wonton layers. Gently press down the sides. Repeat with remaining mini cocettes or ramekins.
- Prepare steamer basket with a pan filled with water. If you do not have a steamer basket, prepare a dutch oven or large pot with water about halfway up the sides of the cocette(see photo in the post for reference).
- Place cocettes in the steamer baskets or prepared dutch oven. Cook for 20-22 minutes on medium high heat, or until pork is fully cooked and dumpling wrappers are soft. The thickest part of the dumpling should register a temperature of 145°F, for pork to be considered fully cooked.
- Carefully remove from pan and top with chili oil, soy sauce, chinese black vinegar, and scallions. Enjoy!
