the viral Dumpling lasagna

Ingredients

• 30 pieces Round Dumpling Wrappers (store‑bought, about 10 cm diameter, kept covered to prevent drying)
• 500 g Ground Pork (preferably 20 % fat for juiciness)
• 200 g Napa Cabbage (finely shredded)
• 1 medium Carrot (peeled and grated)
• 1 tablespoon Fresh Ginger (minced)
• 2 cloves Garlic (minced)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 tablespoon Oyster Sauce (adds umami depth)
• 1 teaspoon Sesame Oil (toasted, for flavor)
• 2 stalks Scallions (thinly sliced, green parts only)
• ½ teaspoon Salt (adjust to taste)
• ¼ teaspoon White Pepper (optional)

Instructions

1. Prepare the Filling

   In a mixing bowl combine ground pork, shredded napa cabbage, grated carrot, minced ginger, minced garlic, soy sauce, oyster sauce, sesame oil, sliced scallions, salt and white pepper. Mix thoroughly until the mixture becomes slightly sticky.

   Time: PT10M

2. Set Up Steamer

   Fill a pot with about 2 inches of water, bring to a rolling boil, then lower to a steady simmer. Place the steamer basket inside, ensuring the water does not touch the basket.

   Time: PT5M

   Temperature: 100°C

3. Assemble the Dumpling Lasagna

   Lightly oil the heat‑proof dish. Lay a single layer of dumpling wrappers, overlapping slightly to cover the bottom. Spoon a third of the pork filling over the wrappers, spreading evenly. Repeat the layering two more times, ending with a final layer of wrappers on top.

   Time: PT10M

4. Cover and Steam

   Cover the dish tightly with aluminum foil to trap steam. Place the dish on a heat‑proof plate inside the steamer basket. Steam for 25‑30 minutes.

   Time: PT30M

   Temperature: 100°C

5. Rest and Serve

   Remove the dish from the steamer, let it rest for 5 minutes before slicing. Garnish with extra sliced scallions if desired and serve hot.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

40 g

Fat

12 g

Fiber

2 g