Making the Viral Dumpling Lasagna

Ingredients

• 1 pound Ground Beef (80% lean, preferably fresh)
• 2 cups Napa Cabbage (Shredded)
• 3 cloves Garlic (Minced)
• 1 tablespoon Fresh Ginger (Minced)
• 3 stalks Scallions (Thinly sliced, white and green parts)
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper (Freshly ground)
• 0.5 teaspoon Chinese Five‑Spice Powder
• 1 tablespoon Oyster Sauce
• 1 tablespoon Soy Sauce (Light soy preferred)
• 1 teaspoon Rice Vinegar
• 24 pieces Dumpling Wrappers (Round, Hong Kong‑style, 3‑inch diameter)
• 1 cup Chicken Stock (Low‑sodium, homemade or store‑bought)
• 2 cups Water (For the steamer base)
• 1 tablespoon Chili Oil (For garnish)

Instructions

1. Prepare the meat filling

   In a mixing bowl combine ground beef, minced garlic, minced ginger, sliced scallions, salt, pepper, Chinese five‑spice, oyster sauce, soy sauce, and rice vinegar. Mix thoroughly until the seasoning is evenly distributed.

   Time: PT10M

2. Shred the napa cabbage

   Thinly slice the napa cabbage into bite‑size shreds and set aside.

   Time: PT5M

3. Set up the steamer

   Add about 2 inches of water to the steamer pot, place the steaming rack inside, and bring to a rolling boil over medium‑high heat.

   Time: PT5M

   Temperature: 100°C

4. Assemble the dumpling lasagna

   On a heat‑proof dish that fits inside the steamer, lay a single row of dumpling wrappers (overlap slightly). Spoon a small amount of the meat mixture onto each wrapper, then sprinkle a layer of shredded napa cabbage over the meat. Repeat the layers—wrappers, meat, cabbage—until the dish is filled, ending with a final cabbage layer.

   Time: PT5M

5. Steam the assembled dish

   Cover the dish with a lid or tightly with foil, place it on the steaming rack, and steam for 20 minutes. Check after 15 minutes to ensure there is still water in the pot.

   Time: PT20M

   Temperature: 100°C

6. Finish and serve

   Remove the dish from the steamer, drizzle chili oil over the top for a spicy finish, slice into portions, and serve hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

2g

Ingredient Substitutions

• Instead of Ground Beef: Ground pork, Ground turkey
• Instead of Napa Cabbage: Savoy cabbage, Bok choy
• Instead of Garlic: Garlic paste
• Instead of Fresh Ginger: Ground ginger
• Instead of Scallions: Chives
• Instead of Chinese Five‑Spice Powder: Ground cinnamon + star anise blend
• Instead of Oyster Sauce: Soy sauce + a dash of sugar
• Instead of Soy Sauce: Tamari
• Instead of Rice Vinegar: Apple cider vinegar (less sweet)
• Instead of Dumpling Wrappers: Wonton wrappers (cut to size)
• Instead of Chicken Stock: Vegetable stock
• Instead of Chili Oil: Sichuan pepper oil

Equipment Needed

• Mixing Bowl
• Knife
• Cutting Board
• Measuring Spoons
• Steamer Pot
• Steaming Rack
• Lid for Steamer
• Spatula or Spoon

Critical Steps — Do Not Skip

• Mix the meat filling until evenly seasoned.
• Maintain enough water in the steamer to avoid burning.
• Layer the dumpling wrappers, meat, and cabbage evenly to ensure uniform cooking.

Chef Tips from the Video

• For extra flavor, add a splash of Shaoxing wine to the meat mixture.
• Use a thin brush to lightly oil each dumpling wrapper layer; this prevents sticking.
• If you like heat, mix a teaspoon of Sichuan peppercorn oil into the chili oil garnish.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze individual portions wrapped tightly for up to 1 month.

Room temperature: Do not store at room temperature; perishable.

Make-Ahead Tips

• Prepare the meat filling up to 24 hours ahead and refrigerate.
• Keep dumpling wrappers covered with a damp cloth to prevent drying.

Frequently Asked Questions