This viral pork dumpling lasagna recipe layers seasoned ground pork and tender wonton wrappers in individual ramekins. The ramekins steam in 20 minutes, giving you juicy, dumpling-style layers without folding or pleating individual dumplings.
Why You'll Love This Pork Dumpling Lasagna
- No folding required: Layer the filling and wrappers directly in ramekins instead of shaping individual dumplings.
- Juicy, tender layers: Water mixed into the seasoned filling keeps the pork moist while the wrappers soften during steaming.
- Individual servings: Each ramekin makes one complete portion that can be served directly from the dish.
- Two tested filling options: The method works with either ground pork or ground chicken, using the correct temperature for each.
The first time I saw dumpling lasagna trending, I was curious but skeptical. Dumplings usually feel hands-on, so this layered ramekin method almost seemed too simple. After trying it, I understood why the idea became so popular. It offers familiar comfort like crispy rice paper dumplings with pork, without folding each piece. That practical style also draws me to gochujang chicken thighs and crispy Korean fried chicken.
I like how soy sauce, oyster sauce, ginger, and sesame oil give the filling a deep savory flavor. The wrappers become tender, while thin layers of meat remain juicy. Briefly soaking each wrapper helps it soften without becoming difficult to handle. Steaming the ramekins cooks every layer gently and keeps the filling moist. That savory balance suits egg fried rice, while cucumber chicken salad adds a cool contrast. Japanese cucumber salad brings acidity without overpowering the dumpling lasagna.
Key Ingredients in Pork Dumpling Lasagna
You'll find the exact measurements in the recipe card, but these ingredients shape the flavor and texture.
- Ground meat: I use ground pork for the main version, although my tested ground chicken option also works well.
- Savory seasonings: I combine light soy sauce, oyster sauce, and toasted sesame oil for a deep, rounded flavor.
- Fresh aromatics: I add leek, green onions, garlic and ginger to bring freshness and warmth to the filling.
- Wonton wrappers: I briefly soften the wrappers so they form tender layers without requiring any folding or pleating.
How to Make Viral Pork Dumpling Lasagna
You can find the complete printable recipe with measurements below. Here is a quick overview of the method.
1. Mix the filling: Combine the ground meat with the seasonings and cold water until the mixture becomes smooth and sticky.
2. Add the aromatics: Mix in the leek, green onions, garlic, and ginger until evenly distributed.
3. Layer the ramekins: Alternate thin layers of filling with briefly soaked wrappers, finishing each ramekin with a wrapper.
4. Steam and finish: Steam until fully cooked, rest briefly, then add chili oil, green onions, and sesame seeds.
Helpful Swaps
- Ground chicken: Replace the ground pork with ground chicken, which was tested with the same seasonings and method. Cook it to 165°F (74°C).
- Dry sherry: Use dry sherry instead of Shaoxing wine.
Tips for Dumpling Lasagna
- Dip, do not soak: Give each wrapper only a quick dip in water so it stays easy to lift and position.
- Distribute the aromatics evenly: Mix thoroughly so every ramekin receives a similar amount of leek, garlic, ginger, and green onion.
- Control the boil: Maintain a steady boil rather than an aggressive one to limit splashing around the ramekins.
- Monitor the water: Check the pot during steaming and add more hot water if the level drops substantially.
Storage
I let leftover dumpling lasagna cool completely before covering the ramekins and refrigerating them for up to three days. Reheat gently by steaming with a small splash of water so the wrappers remain tender.
What to Serve with Dumpling Lasagna
I serve these ramekins with something crisp and refreshing to balance the savory filling. Chicken cabbage salad, cucumber avocado feta salad, or tuna cabbage salad can add freshness alongside the warm dumpling layers.
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Recipe
Viral Pork Dumpling Lasagna
Ingredients
- 350 g ground pork - or ground chicken
- ½ teaspoon salt
- ½ teaspoon ground white pepper
- 1 tablespoon Shaoxing wine or dry sherry - optional
- 1½ tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon toasted sesame oil
- 120 ml cold water
- 1 leek, white part only - chopped
- 3 green onions - chopped
- 2 cloves garlic - grated
- 1 tablespoon grated fresh ginger
- 12 wonton wrappers or dumpling wrappers
For the optional garnish:
- Green onions
- Chili oil
- Sesame seed
Instructions
- Place 350 g ground pork or ground chicken in a large bowl. Add ½ teaspoon salt, ½ teaspoon ground white pepper, 1 tablespoon Shaoxing wine or dry sherry, if using, 1½ tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon toasted sesame oil, and 120 ml cold water. Mix until smooth and sticky.
- Add 1 leek, white part only, chopped, 3 green onions, chopped, 2 cloves garlic, grated, and 1 tablespoon grated fresh ginger. Mix until the aromatics are evenly incorporated.
- Divide a thin layer of filling among four heatproof ramekins. Briefly dip a wonton or dumpling wrapper in water until pliable and place it over the filling. Continue alternating thin layers of filling and wrappers, finishing each ramekin with a wrapper.
- Arrange the ramekins securely in a large pot and pour hot water around them until it reaches halfway up their sides. Cover and bring the water to a boil over medium-high heat. Once boiling, steam for 15-20 minutes, until pork reaches 71 °C or chicken reaches 74 °C.
- Remove the ramekins carefully and rest them for 5 minutes. Finish the viral dumpling lasagna with chili oil, green onions, and sesame seeds, if using, then serve warm.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Anita says
I’m going to make this pork dumpling lasagna this week, and I already have a feeling it’s going to be a hit. I’ll love that I won’t have to fold a single dumpling, it’s going to save so much time.