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Recipes 2026-05-02

Dumpling Lasagna

Dumpling Lasagna

Dumpling Lasagna

Cultural Context

Dumpling lasagna, also called Chinese lasagna in some social posts, is a 2026 viral shortcut that layers seasoned dumpling filling with wonton wrappers instead of folding individual dumplings. ABC News reported that creator April Liang's version drew major TikTok and Instagram attention in late 2025, and Food Network, Parade, Kalejunkie, and other food sites have since covered or adapted the idea. This recipe is adapted from those sources and keeps the defining structure: juicy pork filling, napa cabbage, aromatics, wonton-wrapper layers, steam cooking, chile oil, and scallions.

Ingredients

Dumpling Filling

  • 454 g (1 lb) ground pork, preferably 80/20 or similarly fatty
  • 100 g (1 cup) napa cabbage, finely chopped
  • 3 scallions, finely sliced, plus more for garnish
  • 45 g (about 6 medium) mushrooms, finely chopped; shiitake or cremini both work
  • 1 tablespoon fresh ginger, minced or grated
  • 2 garlic cloves, mashed or grated
  • 1/2 teaspoon baking soda, optional, for a softer dumpling-style texture
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons mirin or Shaoxing wine
  • 2 tablespoons oyster sauce
  • 1/4 cup low-sodium soy sauce
  • 1/2 teaspoon ground white pepper

Layers & Finishing

  • 1 package square wonton wrappers, about 24 to 32 wrappers
  • 1 1/3 cups water, divided, plus more for the steamer
  • Chile crisp or chile oil, for serving
  • Black vinegar, for serving
  • Thinly sliced scallions, for serving

Substitutions:

  • Ground pork -> ground turkey or chicken, though the filling will be leaner and should not be overcooked.
  • Oyster sauce -> vegetarian mushroom oyster sauce for a shellfish-free version.
  • Mirin -> Shaoxing wine for a more savory profile, or dry sherry in a pinch.
  • Wonton wrappers -> thin round dumpling wrappers; overlap as needed to fit the ramekins.

Equipment

  • 4 heatproof 8 to 10 oz ramekins, mugs, or mini cocottes
  • Large Dutch oven, wide pot, or deep skillet with a tight lid
  • Mixing bowl
  • Instant-read thermometer
  • Tongs or a jar lifter for removing hot ramekins

Instructions

Preparation (Active time: 20 min)

  1. Set up the steamer: Choose a wide pot or Dutch oven that can hold the ramekins in one layer. Add a folded towel, low rack, or steamer insert if you want extra stability, then add enough water to come halfway up the sides of the ramekins once they are inside. Remove the ramekins before heating.

  2. Mix the filling: In a large bowl, combine pork, napa cabbage, scallions, mushrooms, ginger, garlic, baking soda, sesame oil, mirin or Shaoxing wine, oyster sauce, soy sauce, and white pepper. Mix with a fork, chopsticks, or clean hands just until evenly combined. The mixture should look cohesive and glossy but not heavily compressed.

  3. Layer the ramekins: Spoon about 2 tablespoons filling into the bottom of each ramekin and spread it into a thin, even layer. Top with 1 wonton wrapper, trimming or folding corners if needed. Repeat the filling and wrapper layers until each ramekin is nearly full, ending with filling just below the rim.

  4. Add steam moisture: Pour 1/3 cup water into each ramekin. Top each with 1 or 2 wonton wrappers to create a loose lid, pressing the edges down lightly so the wrappers sit against the filling.

Cooking (Active time: 5 min)

  1. Steam the lasagnas: Bring the water in the pot to a boil over high heat. Carefully lower in the ramekins, cover, then reduce to a steady simmer. Steam for 20 to 25 minutes, until the wonton wrappers are soft and the pork filling reaches 160 F (71 C) in the center.

  2. Rest briefly: Turn off the heat and let the ramekins sit, covered, for 3 minutes. Carefully remove them from the pot and let them stand another 2 minutes before serving.

Assembly & Finishing

  1. Garnish and serve: Spoon chile crisp or chile oil over the top, splash with black vinegar, and finish with sliced scallions. Serve hot straight from the ramekins, cutting through the layers with a spoon.

Food Safety & Storage

  • Minimum safe internal temperature: Cook ground pork to 160 F (71 C).
  • Steam safety: Use heatproof ramekins and remove them with tongs, a jar lifter, or oven mitts; trapped steam can burn.
  • Storage: Refrigerate cooled leftovers in airtight containers within 2 hours and use within 3 days.
  • Freezing: Not recommended after steaming because the wrappers soften and can turn gummy.
  • Reheating: Cover and steam for 8 to 10 minutes, or microwave covered in 45-second bursts until hot throughout. Add a splash of water before reheating if the wrappers look dry.

Serving Suggestions

  • Serve with extra black vinegar, chile crisp, and sliced scallions at the table.
  • Add a crisp cucumber salad or simple steamed greens to balance the rich pork filling.
  • For a more soup-dumpling style serving, spoon a little hot chicken broth around the inside edge just before garnishing.

Scaling Notes

Half recipe (1/2x): Use 2 ramekins and halve the filling. Steam time stays close to 20 minutes because the ramekin depth is unchanged.

Double recipe (2x): Use 8 ramekins and steam in two batches unless you have a very wide pot. Do not stack ramekins; the wrappers need steady steam circulation.

Chef's Notes

  • Sourcing: Look for refrigerated wonton wrappers near tofu or fresh noodles. Choose napa cabbage with crisp pale ribs and no browning.
  • Make-ahead: Mix the filling up to 1 day ahead and refrigerate. Assemble just before steaming so the wrappers do not absorb too much liquid.
  • Variations: Add finely chopped water chestnuts for crunch, cilantro for a fresher finish, or a small spoonful of chicken bouillon powder for the savory note used in several social versions.
  • Common pitfalls: Do not pack the filling into thick slabs; thin layers cook more evenly. Keep the steamer at a simmer, not a violent boil, so water does not splash into the ramekins.

Nutrition Information (Optional)

Per serving: approximately 560 kcal

  • Protein: 29g | Fat: 31g | Carbohydrates: 41g | Fiber: 3g

Sources

Version History:

  • v1 (2026-05-02): Initial recipe by @Codex

Credits:

  • Recipe development: @Codex, adapted from the sources listed above
  • Testing: @Codex
  • Verification: @Coordinator
  • Photography: Tanya Pilgrim for Kalejunkie; source image URL listed above

Recipe Location: /My-Library/Cooking/Recipes/Recipe-of-the-Week/Recipes/2026-05-02_dumpling-lasagna.md
Images Location: /My-Library/Cooking/Recipes/Recipe-of-the-Week/Images/dumpling-lasagna/

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