What if you could get all the ginger-soy-sesame punch of a homemade dumpling… without folding a single one? We tested it. And yeah, it lives up to the hype.
Dumpling lasagna is a viral steamed dish where seasoned ground pork and wonton wrappers are layered in ramekins instead of folded into individual dumplings. The wrappers go silky while the filling stays juicy. You get full dumpling flavor in every bite — no pleating required.
We’ve pleated enough potstickers to know that part is not the fun part. But the reward is worth the work. So when dumpling lasagna started taking over every feed, we we had questions. Layer dumpling filling like lasagna? Steam it? Call it a day? We tested it.
It might be the easiest way to get dumplings on the table, and we’re absolutely here for it.
🔪 Ingredients for Dumpling Lasagna
For the Pork Filling
- Napa cabbage, finely shredded (salt lightly and squeeze out excess moisture if very wet)
- Ground pork (80/20 for best texture and flavor. Fat is important in this mix as it adds moisture and flavor.)
- Green onions, thinly sliced (whites and greens separated)
- Fresh Garlic & ginger
- Soy sauce (low-sodium preferred so you control salt)
- Oyster sauce
- Sesame oil
- White pepper
For Assembly
- Wonton wrappers (square, thin ones)
- Chicken broth
For Garnish
- Toasted sesame seeds
- Chili crisp
- Extra green onions
- Soy sauce, for serving
Equipment
- Large mixing bowl
- Large pot with tight-fitting lid (deep enough to hold ramekins)
- 6 heat-safe ramekins (8–10 ounces each)
- Canning tongs or jar lifter
- Instant-read thermometer (highly recommended)
📝 How to Make Dumpling Lasagna: Step-by-Step Instructions
- Mix the filling.
Combine cabbage, pork, green onions, garlic, ginger, soy sauce, oyster sauce, sesame oil, and white pepper in a bowl. Mix until the pork becomes tacky and slightly sticky – bout 1–2 minutes. That stickiness means the proteins are binding and your layers will hold. - Build the layers.
Spoon a thin layer of pork mixture into the bottom of each ramekin and press gently to level. Top with one wonton wrapper. Repeat: pork, wrapper, pork, wrapper – until you reach about ½ inch from the rim. - Add steam liquid.
Before the final wrapper, pour about ¼ cup broth into each ramekin. Lay the last wrapper on top and press lightly to seal. - Prep the steam bath.
Add enough water to a large pot so it will come halfway up the sides of the ramekins. Bring to a boil, then reduce to a steady simmer. - Steam.
Lower ramekins carefully into the pot. Cover tightly. Steam 15–20 minutes, until the center reaches 165°F and the pork is no longer pink. The top wrapper should look fully translucent and slightly glossy, not dry or powdery. - Rest.
Remove ramekins and let sit 5 minutes. The filling firms slightly as it rests, making it easier to scoop or invert. - Finish.
Top with sesame seeds, green onions, chili crisp, and a splash of soy sauce.
Why This Works
- Sticky pork = stable layers. Mixing until tacky creates a proper bind.
- Steam cooking keeps it juicy. No dry edges, no tough crust to fight through.
- Wonton wrappers hydrate in place. They absorb steam and broth, turning tender but not mushy.
🔄 Substitutions & Variations
- Add minced shiitake mushrooms for deeper savoriness.
- Use ground chicken or turkey if you prefer leaner meat, but expect slightly less richness.
- Add a spoon of chili crisp into the filling if you like heat baked in, not just on top.
💡 Meat Nerd Tips
- Don’t overpack the ramekins. Thin, even layers cook more evenly than dense, thick ones.
- Test your water level in the steaming pot with empty ramekins before boiling to avoid overflow.
- Keep ramekins from touching each other or the pot sides so steam circulates freely.
- If your cabbage is very wet, squeeze it dry first, or your filling can turn loose, which ruins the bite.
🍽️ What to serve with Dumpling Lasagna
If you’re hosting, serve each ramekin with chili crisp and black vinegar on the side so people can dial in heat and tang themselves. And pair these with:
- Smashed cucumber salad with rice vinegar and sesame oil for crunch and acid.
- Quick pickled cucumbers (10-minute vinegar soak) to cut the richness.
- Garlic bok choy or Chinese broccoli sautéed hot and fast.
- Simple egg drop soup or miso soup as a light starter.
- Steamed jasmine rice if you want to stretch this into a bigger family-style spread.
Turn it into a dumpling party with our viral Trader Joe’s dumpling bake and our super easy potsticker soup if you’re really loving the trend.
🧊 Storage & Reheating
- Refrigerate covered for up to 2 days.
- Reheat by steaming again for 5–8 minutes or microwave covered with a paper towel until heated through.
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
Viral Dumpling Lasagna Recipe
This viral dumpling lasagna is what happens when potstickers and lasagna have a no-nonsense weeknight baby. You get juicy pork, tender wonton wrappers, and layers that steam into one cohesive, sliceable stack. It looks impressive, cooks fast, and hits that comfort-food nerve without turning your kitchen into a project.
Recommended Equipment
- Large mixing bowl
- Large pot with a tight fitting lid
- Kitchen tongs or jar lifter
Ingredients
For the dumpling filling
- 2 cups Napa cabbage shredded
- 1 pound ground pork
- 3 green onions diced
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ½ teaspoon white pepper
- 1 package wonton wrappers
- 1½ cups chicken broth or water, divided
Garnishes
- sesame seeds
- chili crisp
- green onions
- soy sauce
Instructions
- Add the cabbage, ground pork, green onions, garlic, ginger, soy sauce, oyster sauce, sesame oil, and white pepper to a large mixing bowl. Mix the ingredients with your hands or a spoon until the pork becomes sticky and the vegetables are well incorporated.
- Spoon a layer of the pork mixture into the bottom of each ramekin. Place a single wonton wrapper on top of the meat layer. Repeat the process by adding another layer of meat followed by a wrapper. Continue alternating layers until you reach the top of the ramekin.
- Before adding the last wonton wrapper pour ¼ cup of broth into each ramekin.
- Place the final wonton wrapper on top of the stack to seal it.
- Fill a large pot with enough water to reach halfway up the sides of the ramekins.
- Bring the water to a boil over medium high heat. Lower the prepared ramekins into the water using a jar lifter or tongs. Reduce the heat to medium low and cover the pot with a tight fitting lid. Steam the ramekins for 15 to 20 minutes until the pork is cooked through.
- Turn off the heat and remove the ramekins. Let them rest for five minutes to allow the filling to set slightly. Sprinkle the toasted sesame seeds and sliced green onions over the top. Finish the dish by drizzling with the chili crisp and soy sauce.
Notes
- Ground pork must reach 165°F in the center per the USDA for food safety. Use an instant-read thermometer for accuracy.
- The texture of the wonton wrappers will be soft and tender. This is a steamed dish, not a baked one.
- If the Napa cabbage feels wet, lightly salt it and squeeze out excess moisture before mixing to prevent a loose filling.
- Keep pork layers thin and even for proper cooking and a clean structure.
- Water in the pot should come halfway up the ramekins. Test the level with empty ramekins before boiling. If the water is too high, it can spill into the dish, making it soggy.
- Let the dumpling lasagnas rest 5 minutes after steaming so the filling firms slightly and holds together.
- Finely minced shiitake mushrooms can be added to the filling for extra depth.
Safety Reminder
- Always use a jar lifter or canning tongs when lowering ramekins into hot water to prevent steam burns.
- Keep ramekins from touching each other to allow proper steam circulation.
Nutrition
Serving: 1serving | Calories: 225kcal | Carbohydrates: 3g | Protein: 14g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 56mg | Sodium: 688mg | Potassium: 325mg | Fiber: 1g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 9mg | Calcium: 42mg | Iron: 1mg
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❓ FAQs
How do I know when dumpling lasagna is done?
The center should reach 165°F. If you don’t have a thermometer, carefully lift the top wrapper and check that the pork is fully opaque with no pink remaining.
Can I make this in one large dish instead of ramekins?
Yes, but increase steam time to 25–30 minutes and verify internal temperature.
Can I bake this instead of steaming?
You can bake in a water bath at 350°F, but the texture will be firmer and less delicate than steaming.
Why is my filling watery?
Most often, it’s excess moisture from cabbage. Salt lightly and squeeze it dry before mixing.
