I Made The Dumpling Lasagna Recipe Social Media Is Raving About

Ingredients

• 1 lb Ground Pork (80% lean, preferably fresh)
• 30 pieces Wonton Wrappers (Store‑bought, any brand; keep covered to prevent drying)
• 1 Tbsp Soy Sauce (Low‑sodium preferred)
• 0.5 Tbsp Sesame Oil (Toasted, for flavor and greasing dish)
• 1 Tbsp Oyster Sauce (Adds umami depth)
• 1 Tbsp Shaoxing Wine (Chinese cooking wine; rice wine vinegar can substitute)
• to taste Salt
• to taste White Pepper
• to taste MSG (Optional, sold as Accent)
• 1 clove Garlic (Minced)
• 1 tsp Ginger (Finely grated via microplane)
• 3 stalks Green Onions (Scallions) (White parts and green tops separated, chopped)
• 1 tsp Cornstarch (Acts as binder for meat mixture)
• 1/4 cup Chicken Stock (Adds moisture for steaming)
• to taste Chili Crisp (For topping; optional)
• to drizzle Additional Soy Sauce (For finishing)

Instructions

1. Prep aromatics

   Mince the garlic, grate the ginger with a microplane, and finely chop both the white parts and green tops of the scallions.

   Time: PT10M

2. Season the pork

   In a mixing bowl combine the ground pork, soy sauce, sesame oil, oyster sauce, Shaoxing wine (or rice wine vinegar), salt, white pepper, MSG, minced garlic, grated ginger, and all of the chopped scallions. Mix thoroughly, then sprinkle in the cornstarch and blend until just incorporated.

   Time: PT5M

3. Grease the baking dish

   Lightly brush the bottom and sides of the baking dish with a thin layer of sesame oil to reduce sticking.

   Time: PT2M

4. Layer the casserole

   Lay a single layer of wonton wrappers in the dish, overlapping edges slightly. Spread a thin, even layer of the seasoned pork over the wrappers. Repeat the process—wrappers then meat—until you run out of meat or fill the dish, aiming for 4‑5 layers. Finish with a top layer of wonton wrappers only.

   Time: PT15M

5. Add steaming liquid

   Drizzle the chicken stock evenly over the top layer of wrappers. This will steam the top and add a dumpling‑like juiciness.

   Time: PT3M

6. Set up the steamer

   Fill a large pot or Dutch oven with about 2 inches of water. Place a steamer rack or heat‑proof trivet inside, then carefully set the baking dish on the rack. Ensure the water does not touch the dish. Cover with a tight‑fitting lid.

   Time: PT5M

7. Steam the casserole

   Bring the water to a gentle boil, then reduce to a steady simmer. Steam for 45‑50 minutes, or until an instant‑read thermometer inserted into the center reads 160‑165°F (71‑74°C).

   Time: PT50M

8. Finish and garnish

   Remove the dish from the pot. Drizzle a little soy sauce and chili crisp over the top, then scatter the remaining green onion tops. Add an extra splash of sesame oil if desired.

   Time: PT5M

9. Rest and slice

   Let the casserole rest for 5 minutes. Using a very sharp knife, cut into portions and slide a spatula underneath each piece to serve.

   Time: PT5M

Nutrition Facts

Calories

275

Protein

20g

Carbohydrates

22g

Fat

15g

Fiber

1g