Who started viral dumpling lasagna?

The viral shortcut was popularized by TikTok creator April Liang, also known as @april_eatz, before other cooks developed family-size and oven-baked versions.

Do I need to cook the pork before layering?

No, the main version uses raw seasoned ground pork in thin layers, which cooks during steaming. This makes checking the final internal temperature essential: at least 160°F (71°C) for ground pork.

Can I make dumpling lasagna without a steamer?

Yes. Use a wide lidded pot fitted with a heatproof trivet, or bake a tightly covered small casserole at 400°F (205°C) with a little extra stock. Follow temperatures, not cooking times alone.

Do I have to soak wonton wrappers?

Do not leave them soaking in a bowl. Dip or lightly moisten each sheet just before layering; excessive water can turn the layers gummy.

How many layers should I make?

Three to five thin meat layers work in individual ramekins; a small 7-by-5-inch baking dish usually works well with three meat layers and an overlapping wrapper layer between them.

Can I use ground chicken or shrimp?

Yes. A chicken-and-shrimp version is included. Since ground chicken is poultry, cook the center to at least 165°F (74°C).

What can I use instead of Chinese black vinegar?

Rice vinegar is the closest simple option. A small mixture of rice vinegar and balsamic can add dark, slightly sweet notes, but it does not replicate the original flavor exactly.

Is dumpling lasagna the same as soup dumplings?

No. Traditional xiao long bao have a specific broth-rich construction and wrapping technique. Dumpling lasagna is a convenient layered dish inspired by similar savory flavors, not an exact replacement.

Viral Dumpling Lasagna Recipe: Steam or Bake

Name: Viral Pork Dumpling Lasagna with Napa Cabbage and Wonton Wrappers
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 lb (450 g) ground pork, preferably 15–20% fat; 1 cup Napa cabbage, finely chopped and squeezed if wet; 3 scallions, finely sliced (reserve some green tops); 1 tablespoon minced fresh ginger; 2 garlic cloves, finely minced; 6 small shiitake or cremini mushrooms, finely chopped; 1/2 teaspoon baking soda (optional); 2 tablespoons toasted sesame oil; 2 tablespoons mirin or Shaoxing rice wine (or water with a pinch of sugar); 2 tablespoons oyster sauce or mushroom-based oyster-style sauce; 1/4 cup reduced-sodium soy sauce (start with 2 tablespoons if limiting salt); About 30–35 thin square wonton wrappers, size-dependent; 10–15 tablespoons (150–225 ml) unsalted chicken broth or water, divided among the ramekins; A little neutral oil to grease the ramekins; 2 tablespoons soy sauce, for the dipping sauce; 2 tablespoons Chinese black vinegar or rice vinegar, for the dipping sauce; 2 tablespoons water, for the dipping sauce; 1 tablespoon sugar, for the dipping sauce (or less, to taste); Optional: chili crisp, sesame seeds and reserved scallion greens to finish

Description

A fold-free, steamed dumpling-style lasagna layered with juicy seasoned ground pork, cabbage, mushrooms and soft wonton wrappers, finished with dumpling dipping sauce.

Ingredients

Scale

1 lb (450 g) ground pork, preferably 15–20% fat
1 cup Napa cabbage, finely chopped and squeezed if wet
3 scallions, finely sliced (reserve some green tops)
1 tablespoon minced fresh ginger
2 garlic cloves, finely minced
6 small shiitake or cremini mushrooms, finely chopped
1/2 teaspoon baking soda (optional)
2 tablespoons toasted sesame oil
2 tablespoons mirin or Shaoxing rice wine (or water with a pinch of sugar)
2 tablespoons oyster sauce or mushroom-based oyster-style sauce
1/4 cup reduced-sodium soy sauce (start with 2 tablespoons if limiting salt)
About 30–35 thin square wonton wrappers, size-dependent
10–15 tablespoons (150–225 ml) unsalted chicken broth or water, divided among the ramekins
A little neutral oil to grease the ramekins
2 tablespoons soy sauce, for the dipping sauce
2 tablespoons Chinese black vinegar or rice vinegar, for the dipping sauce
2 tablespoons water, for the dipping sauce
1 tablespoon sugar, for the dipping sauce (or less, to taste)
Optional: chili crisp, sesame seeds and reserved scallion greens to finish

Instructions

Combine ground pork, cabbage, scallions, ginger, garlic, mushrooms, baking soda if using, sesame oil, mirin, oyster sauce and reduced-sodium soy sauce. Stir firmly for 1–2 minutes until the mixture becomes cohesive and slightly sticky.

Lightly grease five heatproof 8-oz ramekins. Keep wonton wrappers covered with a lightly damp kitchen towel and set out a shallow bowl of clean water.

Place roughly 2 tablespoons of pork filling in each ramekin. Briefly dip one wrapper in water, let excess drip off, and lay it over the filling. Repeat to form 3–5 thin meat layers, using one or two wrappers per layer depending on ramekin width.

Add a total of 2–3 tablespoons of broth to each ramekin, distributed among the layers or near the final wrapper. Finish with a wrapper layer and leave room for bubbling.

Place ramekins on a stable rack inside a covered pot or steamer, above rather than submerged in simmering water. Steam about 20–25 minutes, replenishing hot water in the pot if required.

Insert a clean instant-read thermometer into the thickest center filling. Ground pork must reach at least 160°F (71°C). If not, continue steaming and recheck.

Whisk together dipping-sauce soy sauce, vinegar, water and sugar. Rest the cooked ramekins 5 minutes and top with sauce, scallion greens, sesame seeds and optional chili crisp.

Prep Time: 20 minutes
Cook Time: 25 minutes