Dumpling Lasagna Recipe – Viral Pork Wonton Lasagna

Steamed pork dumpling lasagna in white ramekin topped with green onions sesame seeds and chili oil.

5 from 28 votes

Dumpling Lasagna Recipe – Viral Pork Wonton Lasagna

Dumpling lasagna recipe made easy in ramekins — layer seasoned ground pork with wonton wrappers, cook on the stovetop or in the oven, and top with chili oil and green onions.

Prep Time10

Cook Time20

Total Time30

Course: Main Course / Entrée

Cuisine: Chinese-American

Servings:

Calories: 255kcal

Author: Claudia Ciorteanu

Equipment

5-6 ramekins (6 oz / 175ml each)
Large pot with lid for steaming

Ingredients

For the Layers

12-15 dumpling wrappers or wonton wrappers
2 tablespoons water for each ramekin

For the Pork Filling

12 oz ground pork (350g)
1 cup napa cabbage finely chopped (100g)
2 green onions finely chopped
2 garlic cloves minced
1 tablespoon fresh ginger minced
1 tablespoon cornstarch
2 tablespoons light soy sauce
1 teaspoon dark soy sauce
2 tablespoons oyster sauce
2 tablespoons sesame oil
1 tablespoon Shaoxing wine or mirin
Salt and black pepper to taste
4 tablespoons cold water

For Serving

Sliced green onions
Sesame seeds
Chili oil adjust to preference

Instructions

Mix the Filling: Grab a large mixing bowl and combine the ground pork with chopped cabbage, green onions, minced garlic, and fresh ginger. Add the cornstarch, light soy sauce, dark soy sauce, oyster sauce, sesame oil, and Shaoxing wine. Season with salt and pepper. Pour in the cold water and mix everything together until it looks completely combined. The mixture should feel slightly sticky but not wet.
12 oz ground pork, 1 cup napa cabbage, 2 green onions, 2 garlic cloves, 1 tablespoon fresh ginger, 1 tablespoon cornstarch, 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 2 tablespoons oyster sauce, 2 tablespoons sesame oil, 1 tablespoon Shaoxing wine or mirin, Salt and black pepper, 4 tablespoons cold water
Start Layering: Take your first ramekin and add one spoonful of the pork filling to the bottom. Press it down gently so it's flat. Place a wonton wrapper directly on top of the filling. The wrapper should cover most of the filling but doesn't need to be perfect.
12-15 dumpling wrappers or wonton wrappers
Continue Building Layers: Add another spoonful of filling on top of the first wrapper. Press down gently again. Add another wrapper. Keep going until you have three layers of filling and three layers of wrappers. The ramekin should be almost full but not overflowing.
Before you add the final wrapper on top, pour 2 tablespoons of water into each ramekin. This creates steam inside the ramekin and gives you that soupy, juicy texture. Cover with one last wonton wrapper to seal everything in. Press the edges down slightly.
2 tablespoons water for each ramekin
Steam: Fill a large pot with water so it comes halfway up the sides of your ramekins. Place the ramekins in the pot. Cover with a tight-fitting lid. Turn the heat to low-medium and steam for 20 minutes. You'll know they're done when the pork is cooked through and the wrappers look translucent and soft.
Finish and Serve: Carefully remove the ramekins from the pot using tongs or a kitchen towel (they'll be hot!). Drizzle chili oil over the top of each one. Sprinkle with sliced green onions and sesame seeds. Serve them straight from the ramekin while they're still steaming hot.

Video

Notes

Make sure water only comes halfway up the ramekin sides when steaming. Too much water can make the dumplings soggy. Use ground pork with at least 15-20% fat for the juiciest results.

Nutrition