Lasagne Dumplings
Lasagne Dumplings is a easy Filipino (Asian Fusion) recipe that serves 4. 240 calories per serving. Recipe by Chef Rose of Caro and Marie, Cebu on YouTube.
Prep: 42 min | Cook: 18 min | Total: 1 hr 10 min
Cost: $18.02 total, $4.51 per serving
Ingredients
- 300 g Ground Pork (30% fat for juiciness)
- 100 g Shrimp (peeled and deveined; optional if allergic)
- 6 pieces Dried Shiitake Mushrooms (Soak in warm water 10‑15 min then dice)
- 2 stalks Spring Onions (White and green parts chopped)
- 3 cloves Garlic (Minced)
- 1 tsp Ginger (Fresh, grated)
- 1 tsp Salt (To taste)
- 0.5 tsp Chicken Powder (Optional flavor enhancer)
- 0.25 tsp White Pepper (Ground)
- 1 tbsp Rice Wine (Shaoxing or dry sherry)
- 1 tsp Sesame Oil (Toasted)
- 1 tsp Granulated Sugar (Balances seasoning)
- 1 tsp Cornstarch (Optional, helps binding)
- 30 pieces Round Dumpling Wrappers (Thin wrappers preferred; keep covered with damp cloth)
- 2 tbsp Light Soy Sauce (Japanese style, low sodium preferred)
- 1 tbsp Rice Vinegar (Adds acidity)
- 1 tsp Sesame Oil (For sauce, same as above)
- 1 tbsp Honey (If unavailable, use corn syrup or brown sugar)
- 1 clove Garlic (for sauce) (Minced)
- 1 tsp Ginger (for sauce) (Fresh, grated)
- 1 stalk Green Onions (Chopped, for garnish)
- 1 tsp Chili Sauce (Adjust heat to taste)
- 1 tbsp Vegetable Oil (For heating spices; neutral oil)
- 2 tbsp Water or Chicken Stock (Used between wrapper layers to soften)
Instructions
Soak Shiitake Mushrooms
Place dried shiitake mushrooms in a small bowl and cover with warm water. Let soak for 10‑15 minutes until softened, then drain and dice into small cubes.
Time: PT10M
Prep Aromatics
Finely chop the spring onions, mince the garlic cloves, and grate the ginger.
Time: PT5M
Dice Mushrooms
Add the soaked shiitake mushrooms to the cutting board and dice into ~½‑cm cubes.
Time: PT3M
Mix Filling
In a large mixing bowl combine ground pork, chopped shrimp, diced mushrooms, spring onions, garlic, ginger, salt, chicken powder, white pepper, rice wine, sesame oil, sugar, and cornstarch. Using clean hands, knead the mixture until it becomes tacky and slightly bouncy.
Time: PT7M
Prepare Wrappers
Separate the round dumpling wrappers and keep them covered with a damp cloth to prevent drying.
Time: PT2M
Layer Dumplings in Steamer
In the steamer basket, place one wrapper on the bottom. Spoon a generous amount of filling onto the center, then place another wrapper on top. Brush or spray about 1‑2 tsp water (or chicken stock) over the top layer to soften. Repeat the layering process—wrapper, filling, water—until all wrappers and filling are used, finishing with a wrapper on top.
Time: PT10M
Make the Dipping Sauce
In a small bowl combine light soy sauce, rice vinegar, sesame oil, honey, minced garlic, grated ginger, chopped green onions, and chili sauce. Heat 1 tbsp vegetable oil in a small saucepan until it just begins to smoke, then remove from heat and stir in the sauce mixture to warm it through.
Time: PT5M
Temperature: 180°C
Steam the Dumplings
Bring about 2 inches of water to a rolling boil in the large pot. Place the steamer basket with the layered dumplings over the boiling water, cover tightly, and steam for 15‑20 minutes until the wrappers are translucent and the filling is fully cooked.
Time: PT18M
Temperature: Boiling
Serve
Carefully remove the steamed lasagna dumplings onto a serving plate. Drizzle the warm soy‑ginger sauce over the top and garnish with extra chopped green onions if desired.
Time: PT2M
Nutrition Facts
- Calories
- 240
- Protein
- 15 g
- Carbohydrates
- 20 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Contains pork, Contains shrimp, Gluten, Dairy‑free, Nut‑free
Allergens: Shellfish, Soy, Sesame, Wheat
Ingredient Substitutions
- Instead of Ground Pork: Ground chicken, Ground turkey
- Instead of Shrimp: Chopped crab meat, Diced chicken
- Instead of Dried Shiitake Mushrooms: Black fungus (wood ear), Tangan daga
- Instead of Spring Onions: Chives
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Ginger: Ground ginger (1/4 tsp)
- Instead of Salt: Soy sauce (reduce other salt)
- Instead of Chicken Powder: MSG, Chicken bouillon
- Instead of White Pepper: Black pepper
- Instead of Rice Wine: Dry sherry, Mirin
- Instead of Sesame Oil: Peanut oil (less flavor)
- Instead of Granulated Sugar: Honey (½ tsp)
- Instead of Cornstarch: Potato starch, Tapioca starch
- Instead of Round Dumpling Wrappers: Wonton wrappers (cut into circles)
- Instead of Light Soy Sauce: Regular soy sauce (use less)
- Instead of Rice Vinegar: Apple cider vinegar
- Instead of Sesame Oil: Peanut oil
- Instead of Honey: Corn syrup, Brown sugar
- Instead of Garlic (for sauce): Garlic powder (½ tsp)
- Instead of Ginger (for sauce): Ground ginger (¼ tsp)
- Instead of Green Onions: Chives
- Instead of Chili Sauce: Sriracha, Sambal oelek
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Water or Chicken Stock: Plain water
Equipment Needed
- Large Mixing Bowl
- Cutting Board
- Chef's Knife
- Small Bowl for Soaking Mushrooms
- Wooden Spoon or Spatula
- Steamer Basket or Bamboo Steamer
- Large Pot with Lid
- Small Saucepan
- Measuring Spoons
- Spray Bottle or Basting Brush (optional)
- Plate or Tray for Layering
Critical Steps — Do Not Skip
- Mix the filling until it becomes tacky and bouncy; this texture ensures the dumpling holds together.
- Brush a thin layer of water or chicken stock between each wrapper layer to prevent drying.
- Steam for the correct time (15‑20 minutes) so the filling is cooked through but the wrappers stay tender.
Chef Tips from the Video
- Use pork with about 30% fat; lean pork makes the dumpling dry.
- A splash of rice wine in the filling adds depth and helps tenderize the meat.
- For extra aroma, toast the sesame oil briefly before adding it to the filling.
Troubleshooting
Filling feels too dry and crumbly.
Add a teaspoon of water or a little extra cornstarch and knead again until the mixture becomes tacky.
Wrappers become hard or crack during steaming.
Brush each layer with water or chicken stock and keep the steamer covered tightly to maintain humidity.
Sauce is too salty.
Add a splash of rice vinegar or a pinch of sugar to balance the flavor.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Re‑steam before serving.
Freezer: Uncooked assembled dumplings can be frozen on a tray, then transferred to a zip‑top bag for up to 1 month. Steam from frozen, adding 5‑7 extra minutes.
Room temperature: Do not leave at room temperature for more than 2 hours due to pork and shrimp.
Make-Ahead Tips
- Prepare the filling a day ahead and refrigerate; the flavors meld nicely.
- The dipping sauce can be made up to 3 days in advance and stored in the fridge.
- If assembling ahead, keep the layered dumplings covered with a damp cloth and refrigerate; steam directly from the fridge.
Frequently Asked Questions
What is the cultural significance and history of Lasagna Dumpling in Filipino cuisine?
Lasagna Dumpling is a modern Filipino‑Asian fusion trend that blends the Italian concept of layered lasagna with the Chinese‑style shumai filling. It reflects the Philippines' love for adapting foreign dishes using local ingredients, especially in Cebu where street‑food innovation thrives.
What are the traditional regional variations of lasagna‑style dumplings in the Philippines?
While the lasagna‑style layering is a recent trend, traditional Filipino dumplings like siomai are usually served as individual parcels. In the Visayas, some cooks add local chorizo or use banana leaf wrappers for a distinct flavor, creating regional twists on the layered version.
How is Lasagna Dumpling traditionally served in Cebu?
In Cebu, the layered dumpling is often presented on a bamboo steamer tray, drizzled with a sweet‑savory soy‑ginger sauce, and garnished with chopped green onions. It is commonly enjoyed as a snack or as part of a larger family meal.
What occasions or celebrations is Lasagna Dumpling associated with in Filipino culture?
Because it is quick to make and visually impressive, Lasagna Dumpling is popular at birthdays, fiestas, and casual gatherings in Cebu. Its bite‑size nature makes it perfect for buffet‑style serving during celebrations.
How does Lasagna Dumpling fit into the broader Filipino‑Asian fusion cuisine tradition?
Filipino cuisine often blends Spanish, Chinese, and American influences. Lasagna Dumpling continues this tradition by marrying Italian layering with Chinese shumai flavors, showcasing the Filipino knack for creative culinary mash‑ups.
What are the authentic traditional ingredients for Lasagna Dumpling versus acceptable substitutes?
Authentic ingredients include ground pork (30% fat), shrimp, dried shiitake mushrooms, thin round dumpling wrappers, and a soy‑ginger dipping sauce. Acceptable substitutes are ground chicken for pork, black fungus for shiitake, and honey or brown sugar for sweetening the sauce.
What other Filipino dishes pair well with Lasagna Dumpling?
Lasagna Dumpling pairs nicely with a light cucumber salad (ensaladang pipino), a bowl of sinigang (sour soup), or fried lumpia for a complete Filipino‑style spread.
What makes Lasagna Dumpling special or unique in Filipino cuisine?
Its layered presentation mimics lasagna while retaining the familiar flavor of pork‑shrimp shumai. The visual contrast of translucent wrappers and the aromatic sauce makes it a standout dish in modern Filipino street food.
What are the most common mistakes to avoid when making Lasagna Dumpling at home?
Common mistakes include over‑mixing the filling (which makes it tough), forgetting to brush water between layers (causing dry wrappers), and steaming for too long (resulting in mushy texture). Follow the critical steps for best results.
How do I know when the Lasagna Dumpling is done cooking?
The dumpling is done when the outermost wrapper becomes translucent and slightly glossy, and the filling reaches an internal temperature of 71°C (160°F). A quick poke with a toothpick should feel firm, not raw.
What does the YouTube channel Chef Rose of Caro and Marie, Cebu specialize in?
Chef Rose of Caro and Marie, Cebu focuses on modern Filipino home cooking, showcasing quick, budget‑friendly recipes that blend local flavors with global influences. The channel often highlights Cebu‑specific ingredients and street‑food trends.
How does the YouTube channel Chef Rose of Caro and Marie, Cebu's approach to Filipino fusion cooking differ from other Filipino cooking channels?
Chef Rose emphasizes hands‑on, no‑gadget techniques and frequently experiments with layering and presentation, like the lasagna‑style dumpling. Unlike many channels that stick to classic recipes, she highlights trending twists and encourages viewers to adapt dishes with readily available supermarket items.
Last updated: August 21, 2026
