Dumpling Lasagna

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This viral dumpling lasagna is such an easy way to enjoy dumplings at home! Juicy pork filling layered with wonton wrappers, then steamed to perfection – no fussy folding! Easy, delicious, perfect for sharing and ready in 30 minutes.

Prep Time10

Course: Appetizer, Main Course

Keyword: Dumpling Lasagna

Servings:

Calories: 157kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the filling

1 lb (450 g) ground pork , ideally 20% fat
1 cup cabbage , shredded in food processor, see note 1
6 green onions , shredded in food processor
4 cloves garlic , minced
1 tbsp fresh ginger , grated
2 tbsp soy sauce , low sodium
2 tbsp oyster sauce
2 tbsp Shaoxing wine or mirin
2 tsp sesame oil , plus more for the dish
2 tsp sugar
¼ tsp white pepper
20 wonton wrappers , or as needed
4 tbsp chicken stock or water
water for the pot , as needed

To Serve

2 tbsp chili crisp (chiu chow chili oil)
1 tbsp soy sauce , or to taste
3 tsp sesame seeds
4 tbsp chives , finely chopped

Instructions

Make the Filling

Use a food processor to blitz the cabbage and green onions into a finely shredded texture – this makes them easier to incorporate into the filling.
1 cup cabbage, 6 green onions
In a bowl, combine ground pork, cabbage, green onions, garlic, ginger, soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar and pepper. Mix well until the filling becomes slightly sticky
1 lb (450 g) ground pork, 4 cloves garlic, 1 tbsp fresh ginger, 2 tbsp soy sauce, 2 tbsp oyster sauce, 2 tsp sesame oil, 2 tsp sugar, ¼ tsp white pepper, 2 tbsp Shaoxing wine

Layer the filling and dumpling wrappers

Brush a small baking dish or individual ramekins with a little sesame oil. Spread a thin layer of the pork mixture over the base and pack top. Top with wonton wrappers to cover and repeat the layering once or twice, leaving a little space at the top.
20 wonton wrappers

Steaming Instructions

After assembling, pour about 3 tablespoons of stock or water into the dish. Place your baking dish in a largeer pot and pour enough water around it to reach just under halfway up the sides.
4 tbsp chicken stock or water, water for the pot
Cover the pot and steam for 15–20 minutes (or up to 25-30 if baking a large lasagna), or until the pork reaches 165°F (74°C) on an instant read thermometer.

Baking Instructions

Preheat your oven to 350°F (180°C). Pour about 1/2 cup (125ml) of water over the top of the assembled dish. Cover tightly with foil to prevent steam from escaping and place on a rimmed baking tray. Bake for 30 to 40 minutes.

Rest and serve

Rest for 5 minutes to allow the filling to set. Garnish with chili crisp, toasted sesame seeds, soy sauce and sliced chives. Slice and serve!
2 tbsp chili crisp, 1 tbsp soy sauce, 4 tbsp chives, 3 tsp sesame seeds

Video

Notes

Note 1: Use Napa cabbage or white cabbage, core removed.
Store in an airtight container in the fridge for up to 2–3 days 30, 31. Reheat by steaming again or microwaving under a damp paper towel to keep the wrappers soft.

Nutrition