Viral Pork Dumpling Lasagna
This viral pork dumpling lasagna layers seasoned ground pork and tender wonton wrappers in individual ramekins. Steam until fully cooked, then finish with chili oil, green onions, and sesame seeds.
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
Keep the layers thin: Thin, even filling layers cook more consistently and preserve the dumpling-like texture.
Stabilize the ramekins: Arrange all four heatproof ramekins securely so they do not rattle or tip as the water boils.
Check the correct temperature: Ground pork must reach 160°F (71°C), while ground chicken must reach 165°F (74°C).
Nutrition
Calories: 359kcal | Carbohydrates: 19g | Protein: 18g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 65mg | Sodium: 976mg | Potassium: 366mg | Fiber: 1g | Sugar: 1g | Vitamin A: 470IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 2mg
