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

An individually portioned dumpling lasagna with lean ground chicken, finely chopped shrimp, ginger, garlic and wonton wrappers.

Ingredients

Scale

100 g raw peeled shrimp, chopped into a coarse paste

100 g lean ground chicken

1 medium scallion (10–12 g), white and green parts separated

1–2 garlic cloves (about 8 g), minced

1 teaspoon (4 g) minced fresh ginger

1 small red chili (about 3 g), optional

1 tablespoon reduced-sodium light soy sauce

1 teaspoon Shaoxing rice wine or water

1 teaspoon (about 6 g) concentrated chicken bouillon paste (optional; salty)

1/2 teaspoon toasted sesame oil

1/4 teaspoon white pepper

1/2 teaspoon sugar

1/4 teaspoon neutral oil for greasing the dish

16 thin square wonton wrappers (about 69 g)

5–6 tablespoons water, divided between the layers

Optional: scallion greens, chili crisp and sesame seeds for garnish

Instructions

Finely chop shrimp until it begins to bind. Mix with ground chicken, scallion whites, garlic, ginger, optional chili, soy sauce, Shaoxing wine or water, optional bouillon, sesame oil, white pepper and sugar until sticky.

Lightly grease one approximately 4-by-6-inch (400-ml), heatproof dish with neutral oil.

Briefly moisten four wonton wrappers and arrange them across the bottom of the dish. Spread one-third of the chicken-shrimp filling in a thin layer and drizzle with about 1 1/2 tablespoons water.

Repeat the filling and wrappers until there are three meat layers and four wrapper layers total. Finish with wrappers and add about 2 tablespoons water to the top. Do not overfill.

Place dish securely on a steaming rack above gently simmering water and cover. Steam about 22–25 minutes, checking the center of the filling.

Cook until the ground chicken mixture reaches at least 165°F (74°C); shrimp should be opaque and fully cooked. Garnish with reserved scallion greens and optional chili crisp.

Prep Time: 15 minutes
Cook Time: 25 minutes