Viral Pork Dumpling Lasagna
This Viral Pork Dumpling Lasagna layers juicy ground pork with soaked wonton wrappers and steams into tender, soup-dumpling style layers, no folding required. Finished with chili oil, green onions, and sesame seeds, each individual ramekin is rich, savory, and packed with bold flavor
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 tablespoon 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 garnish (optional):
- Green onions
- Chili oil
- Sesame seed
Instructions
- Make the Filling: In a large bowl, combine ground pork, salt, white pepper, Shaoxing wine (if using), light soy sauce, oyster sauce, sesame oil, and cold water. Mix until smooth and sticky.
- Add Aromatics: Stir in the chopped leek, green onions, grated garlic, and grated ginger until evenly incorporated.
- Layer the Ramekins: Divide a layer of pork filling evenly into four heatproof ramekins. Briefly soak a wonton wrapper in water until pliable, then place it directly on top of the pork. Repeat layering (pork and soaked wrapper) until the ramekins are filled, finishing with a wrapper layer on top.
- Steam: Place the ramekins in a large pot and add hot water halfway up the sides. Cover, bring to a boil over medium-high heat, then steam for 15–20 minutes, or until the pork reaches 160°F / 71°C and is fully cooked.
- Rest and Garnish: Let rest for 5 minutes. Spoon over chili oil and sprinkle with green onions and sesame seeds before serving the dumpling lasagna.
Notes
Soak the Wrappers Briefly: Dip each wonton wrapper in water just until soft and flexible, so the layers steam up tender instead of drying out.
Mix Until Sticky: I mix the pork filling until it looks smooth and slightly sticky; this is what helps it hold together and stay juicy.
Keep the Water Level Steady: Check the pot once during steaming and add more hot water if needed, keeping it about halfway up the sides of the ramekins.
Check for Perfect Doneness: Use a thermometer when possible and pull them as soon as the center hits 160°F / 71°C, so the pork stays juicy.
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