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A bowl of dumpling lasagna topped with chili oil, sesame seeds, and green onion slices, with small bowls of seasoning in the background.
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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.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Appetizer, dinner, Main Course
Cuisine: American, asian, Chinese
Servings: 6 servings
Calories: 225kcal
Author: Dee Broughton

Equipment

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.
    A wooden bowl filled with a dumpling filling mixture of ground pork, chopped vegetables, and seasonings sits on a light countertop near a cutting board with garlic and spices.
  • 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.
    A ceramic bowl with a single dumpling wrapper arranged inside, placed on a beige countertop near a wooden board with a garlic bulb and a green cloth.
  • Before adding the last wonton wrapper pour ¼ cup of broth into each ramekin.
    A ramekin of raw dumpling fillingsits on a counter as broth is poured in; garlic and a wooden board are nearby.
  • Place the final wonton wrapper on top of the stack to seal it.
    A single square sheet of uncooked dumpling wrapper layered over dumpling filling in a ramekin on a beige countertop, with a green cloth, a bulb of garlic, and a wooden board nearby.
  • Fill a large pot with enough water to reach halfway up the sides of the ramekins.
    Three small bowls of dumpling lasagna are placed in a green pot of water, with garlic, ginger, and seasonings on a cutting board nearby.
  • 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.
    Individual ceramic bowls filled with dumpling lasagna topped with chili oil, sliced scallions, and sesame seeds, arranged on a light-colored surface.

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