Cassie Yeung's Dumpling Lasagna
Cassie Yeung's Dumpling Lasagna is a medium Chinese recipe that serves 4. 350 calories per serving. Recipe by Food Network on YouTube.
Prep: 30 min | Cook: 25 min | Total: 1 hr 10 min
Cost: $12.45 total, $3.11 per serving
Ingredients
- 300 g Napa Cabbage (half head, shredded)
- 1 tsp Salt (to draw out moisture from cabbage)
- 100 g Shiitake Mushrooms (sliced)
- 300 g Ground Pork (70% lean, fatty for moisture)
- 3 stalks Green Onions (white and green parts, finely sliced)
- 2 tbsp Fresh Cilantro (chopped)
- 4 cloves Garlic (minced)
- 2 tbsp Cornstarch (helps keep filling moist)
- 2 tbsp Light Soy Sauce (low sodium preferred)
- 1 tbsp Oyster Sauce (adds umami depth)
- 1 tsp Rice Vinegar (mild acidity)
- 1 tsp Toasted Sesame Oil (rich nutty flavor)
- 1 tsp Granulated Sugar (balances saltiness)
- 0.5 tsp White Pepper (mild heat)
- 2 tbsp Chicken Broth (adds savory moisture)
- 20 pieces Dumpling Wrappers (store‑bought round wrappers, about 8‑inch diameter)
- 2 tbsp Water (creates a soup‑dumpling effect during steaming)
- 2 tbsp Black Vinegar (for finishing drizzle)
- 1 tbsp Chili Crisp (spicy, crunchy topping)
- 1 stalk Green Onion (garnish) (thinly sliced for garnish)
Instructions
Prepare the Cabbage
Thinly slice the napa cabbage, place in a bowl, sprinkle with 1 tsp salt, toss, and let sit for 10 minutes to draw out moisture.
Time: PT10M
Prep the Mushrooms and Aromatics
Slice the shiitake mushrooms. Mince the garlic, slice the green onions (separate white and green parts), and chop the cilantro.
Time: PT5M
Make the Filling
In a large mixing bowl combine ground pork, drained cabbage, sliced mushrooms, white parts of green onions, cilantro, minced garlic, 2 tbsp cornstarch, soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, white pepper, and chicken broth. Mix until just combined; avoid over‑mixing.
Time: PT10M
Layer the Dumpling Lasagna
Lightly oil the bottom of an 8‑inch square serving dish. Place a row of dumpling wrappers covering the base, spoon a thin layer of filling over the wrappers, then repeat – wrapper, filling – until you use all wrappers and filling, ending with a wrapper on top. Drizzle the 2 tbsp water over the final layer to create steam‑inside effect.
Time: PT5M
Steam the Dish
Bring 2 inches of water to a simmer in a saucepan, place the steamer basket on top, and set the assembled dish inside. Cover and steam for 15‑20 minutes, or until the pork reaches an internal temperature of 160°F (71°C).
Time: PT20M
Temperature: 212°F
Prepare the Dressing
In a small bowl whisk together black vinegar and chili crisp. Add a pinch of the sliced green‑onion garnish and set aside.
Time: PT2M
Finish and Serve
Remove the steamed dumpling lasagna from the steamer, drizzle the black‑vinegar‑chili‑crisp dressing over the top, and garnish with the remaining green‑onion slices. Slice into squares and serve hot.
Time: PT3M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 30g
- Fat
- 15g
- Fiber
- 2g
Dietary info: Contains pork, Gluten, Not vegetarian, Not vegan
Allergens: Soy, Wheat, Sesame, Shellfish (oyster sauce)
Ingredient Substitutions
- Instead of Napa Cabbage: Savoy cabbage, Bok choy
- Instead of Shiitake Mushrooms: Button mushrooms, Portobello
- Instead of Ground Pork: Ground chicken, Ground turkey
- Instead of Green Onions: Leeks, Chives
- Instead of Fresh Cilantro: Thai basil, Parsley
- Instead of Garlic: Garlic paste
- Instead of Cornstarch: All‑purpose flour
- Instead of Light Soy Sauce: Tamari
- Instead of Oyster Sauce: Hoisin sauce
- Instead of Rice Vinegar: Apple cider vinegar
- Instead of Toasted Sesame Oil: Regular sesame oil
- Instead of Granulated Sugar: Honey
- Instead of White Pepper: Black pepper
- Instead of Chicken Broth: Vegetable broth
- Instead of Dumpling Wrappers: Wonton wrappers
- Instead of Black Vinegar: Balsamic vinegar
- Instead of Chili Crisp: Sriracha with toasted sesame seeds
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Wooden Spoon or Spatula
- Steamer Basket (Bamboo or Metal)
- Saucepan or Pot
- Measuring Spoons
- Serving Dish (8‑inch square)
- Small Bowl for Dressing
Critical Steps — Do Not Skip
- Squeezing the salted cabbage to remove excess moisture
- Ensuring the water drizzle on the final wrapper to create a soup‑dumpling interior
- Steaming until the pork reaches 160°F (71°C) to guarantee safety
Chef Tips from the Video
- Use pork with at least 20% fat for maximum juiciness.
- Add a splash of toasted sesame oil to the filling for a deeper nutty aroma.
- For extra heat, stir a small amount of fresh chili oil into the dressing.
Troubleshooting
Filling is watery after mixing
Make sure to squeeze the salted cabbage thoroughly; you can also pat the mushrooms dry with a paper towel.
Wrappers tear during layering
Lightly dampen your fingertips with water before handling each wrapper to keep them pliable.
Pork is undercooked
Increase steaming time by 5 minutes and verify internal temperature reaches 160°F (71°C).
Top layer becomes soggy
Add the water drizzle only to the final layer and steam with the lid slightly ajar for the last 2 minutes to allow excess moisture to evaporate.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended; wrappers become soggy when frozen.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the filling up to step 3 and refrigerate for up to 24 hours.
- The assembled but un‑steamed lasagna can be covered and refrigerated for 12 hours before steaming.
Frequently Asked Questions
What is the cultural significance and history of Dumpling Lasagna in Chinese fusion cuisine?
Dumpling Lasagna is a modern reinterpretation that blends the beloved Chinese dumpling filling with the layered presentation of Italian lasagna, reflecting the global trend of cross‑cultural comfort foods. While traditional Chinese dumplings date back centuries, this stacked, steamed version gained popularity on social media as a playful hack to enjoy dumpling flavors without individual folding.
What are the traditional regional variations of dumpling‑style layered dishes in Chinese cuisine?
In northern China, steamed bun stacks (e.g., baozi layers) are sometimes served for special occasions, while in Sichuan cuisine, spicy steamed dumpling casseroles appear during festivals. The Dumpling Lasagna adapts these ideas by using thin wrappers and a pork‑cabbage filling, but the concept of layering is rooted in regional banquet dishes.
How is Dumpling Lasagna traditionally served in Chinese households?
When served in a Chinese home, the dish is typically presented hot from the steamer, sliced into portions, and finished with a drizzle of black vinegar and chili oil, mirroring the way dumplings are dipped in sauces. It is often enjoyed with a side of simple stir‑fried greens or a light broth.
During which celebrations is a layered dumpling dish like Dumpling Lasagna commonly enjoyed in Chinese culture?
Layered dumpling dishes are popular during Lunar New Year and family reunion meals because they symbolize abundance and togetherness. The modern Dumpling Lasagna fits well into these celebrations as a crowd‑pleasing centerpiece.
What authentic ingredients are essential for an authentic Dumpling Lasagna versus acceptable substitutes?
Authentic ingredients include fatty ground pork, napa cabbage, shiitake mushrooms, light soy sauce, oyster sauce, toasted sesame oil, and Chinese black vinegar. Acceptable substitutes are ground chicken for pork, bok choy for napa cabbage, and tamari for soy sauce, though flavor will shift slightly.
What other Chinese dishes pair well with Dumpling Lasagna?
Serve Dumpling Lasagna alongside a simple cucumber salad with rice‑vinegar dressing, a clear chicken broth soup, or stir‑fried bok choy with garlic. The light sides balance the rich, savory layers of the lasagna.
What makes Dumpling Lasagna special or unique in Chinese cuisine?
Its uniqueness lies in the fusion of a classic dumpling filling with a lasagna‑style stacked presentation, allowing diners to experience dumpling flavors in a single bite without the labor of folding hundreds of individual dumplings.
What are the most common mistakes to avoid when making Dumpling Lasagna at home?
Common errors include not squeezing the salted cabbage, which leads to a soggy filling; over‑steaming, which makes the wrappers mushy; and under‑seasoning the pork. Follow the critical steps for moisture control and proper steaming time to avoid these pitfalls.
Why does this Dumpling Lasagna recipe use a water drizzle on the top layer instead of a traditional sauce?
The water creates steam inside the final wrapper, mimicking the juicy “soup dumpling” texture that keeps the top layer tender and prevents it from drying out during steaming, while the finishing black‑vinegar‑chili‑crisp drizzle adds flavor after cooking.
Can I make Dumpling Lasagna ahead of time and how should I store it?
Yes. Prepare the filling and assemble the layers up to step 4, then cover tightly and refrigerate for up to 12 hours. Steam when ready, or steam and store the cooked dish in the refrigerator for up to 3 days, reheating gently in a steamer before serving.
What does the YouTube channel Food Network specialize in?
The YouTube channel Food Network specializes in a wide range of cooking shows, recipe demonstrations, and culinary tips from professional chefs, covering everything from classic comfort foods to modern fusion creations like the Dumpling Lasagna.
How does the YouTube channel Food Network's approach to Chinese cooking differ from other Chinese cooking channels?
Food Network often presents Chinese recipes with a focus on accessibility for home cooks, simplifying techniques (e.g., using dumpling wrappers as lasagna layers) while still honoring authentic flavors, whereas many niche Chinese channels may emphasize traditional methods and regional specialties.
Last updated: August 30, 2026
