the viral Dumpling lasagna part 2
the viral Dumpling lasagna part 2 is a medium Asian Fusion recipe that serves 4. 350 calories per serving. Recipe by Tasty UK on YouTube.
Prep: 22 min | Cook: 15 min | Total: 52 min
Cost: $13.00 total, $3.25 per serving
Ingredients
- 500 g Dumpling Wrappers (store‑bought, keep covered with a damp cloth)
- 300 g Raw Prawns (peeled, deveined, roughly chopped)
- 80 g Chives (finely sliced, green parts only)
- 2 cloves Garlic (minced)
- 1 tsp Fresh Ginger (grated)
- 2 tbsp Soy Sauce (low‑sodium preferred)
- 1 tsp Sesame Oil (to finish the filling)
- ¼ tsp White Pepper (ground)
- to taste Salt
Instructions
Prepare the Filling
In a mixing bowl combine the chopped prawns, sliced chives, minced garlic, grated ginger, soy sauce, sesame oil, white pepper and a pinch of salt. Mix gently until everything is evenly coated.
Time: PT10M
Keep Dumpling Wrappers Moist
Lay the dumpling wrappers on a clean surface and cover them with a damp kitchen towel to prevent drying while you assemble the lasagna.
Time: PT2M
Assemble the Dumpling Lasagna
In the heat‑proof dish, place a single layer of dumpling wrappers covering the bottom. Spread a thin layer of the prawn‑chive filling over the wrappers. Repeat the layering process (wrappers → filling) until all ingredients are used, finishing with a layer of wrappers on top.
Time: PT10M
Steam the Lasagna
Bring about 2 inches of water to a rolling boil in a large pot. Place the steamer basket (or rack) inside, ensuring the water does not touch the dish. Cover and steam for 15 minutes, or until the dumpling wrappers are tender and the prawns are fully cooked.
Time: PT15M
Temperature: 100°C
Finish and Serve
Remove the dish from the steamer, let it rest for 2 minutes, then garnish with a sprinkle of fresh chives. Slice into squares and serve hot.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 45 g
- Fat
- 10 g
- Fiber
- 2 g
Dietary info: Pescatarian, Dairy‑free
Allergens: Shellfish, Gluten, Soy
Ingredient Substitutions
- Instead of Dumpling Wrappers: Fresh wonton skins, Rice paper sheets (softer texture)
- Instead of Raw Prawns: Shrimp, Scallops (for a different texture)
- Instead of Chives: Green onions, Leeks (white part)
- Instead of Garlic: Garlic paste
- Instead of Fresh Ginger: Ground ginger (¼ tsp)
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Sesame Oil: Olive oil (will change flavor)
- Instead of White Pepper: Black pepper
Equipment Needed
- Steamer Basket
- Mixing Bowl
- Sharp Knife
- Cutting Board
- Spatula
- Heat‑proof Dish (8‑inch square)
- Measuring Spoons (optional)
Critical Steps — Do Not Skip
- Mixing the prawn and chive filling without over‑working the seafood.
- Keeping dumpling wrappers from drying out before assembly.
- Sealing each layer tightly to prevent separation during steaming.
- Steaming at a steady boil for the full 15 minutes.
Chef Tips from the Video
- Use fresh, high‑quality prawns for the best flavor and texture.
- A drizzle of toasted sesame oil just before serving adds an aromatic finish.
- For extra color, sprinkle a few toasted sesame seeds on top after steaming.
Troubleshooting
Layers are falling apart after steaming.
Press each layer firmly while assembling and ensure the edges of the wrappers are sealed.
Prawns are still pink after the steaming time.
Increase steaming time by 3‑5 minutes and make sure the water is at a rolling boil throughout.
Dumpling wrappers become mushy.
Do not over‑steam; keep the steaming time to 15 minutes and ensure the dish is not submerged in water.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Re‑steam gently before reheating.
Freezer: Not recommended – the dumpling wrappers become soggy after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours due to the seafood.
Make-Ahead Tips
- Prepare the prawn‑chive filling up to 24 hours in advance and keep it refrigerated.
- Keep dumpling wrappers covered with a damp towel until you are ready to assemble.
Frequently Asked Questions
What is the cultural significance and history of dumpling lasagna in Asian‑Italian fusion cuisine?
Dumpling lasagna is a modern, internet‑driven fusion that blends the Italian concept of layered pasta with the Asian tradition of steamed dumplings. It reflects the global food‑sharing culture where home cooks experiment by swapping staple ingredients across cuisines.
How does the dumpling lasagna differ from traditional Italian lasagna in terms of texture and flavor?
Instead of al dente pasta sheets, thin dumpling wrappers provide a delicate, slightly chewy texture that absorbs the savory prawn‑chive filling. The flavor profile leans toward umami from soy sauce and seafood, contrasting the dairy‑rich sauces of classic lasagna.
What regional variations of dumpling‑based layered dishes exist in Chinese cuisine?
In Chinese cuisine, layered steamed dishes such as "steamed bun casserole" (baozi casserole) and "jiaozi casserole" use dumpling skins with meat or vegetable fillings. The prawn‑chive version is a contemporary twist on these traditional casseroles.
What occasions or celebrations is dumpling lasagna traditionally associated with in modern food‑culture communities?
While not tied to a historic festival, dumpling lasagna has become popular for casual gatherings, pot‑lucks, and social media challenges where cooks showcase creative fusion dishes. Its eye‑catching layers make it a show‑stopper for dinner parties.
What authentic traditional ingredients are essential for a prawn and chive dumpling lasagna, and what are acceptable substitutes?
Authentic ingredients include fresh prawns, chives, dumpling wrappers, garlic, ginger, soy sauce and sesame oil. Acceptable substitutes are shrimp for prawns, green onions for chives, and tamari or coconut aminos for soy sauce, though flavor will shift slightly.
What other Asian‑fusion dishes pair well with prawn and chive dumpling lasagna?
Pair it with a light cucumber‑sesame salad, miso‑glazed eggplant, or a simple ginger‑soy broth. These sides balance the richness of the lasagna while keeping the meal cohesive.
What makes prawn and chive dumpling lasagna special or unique in the broader fusion cuisine landscape?
Its uniqueness lies in the substitution of pasta with steamed dumpling skins, creating a lighter, steam‑cooked layered dish that highlights seafood and fresh herbs. The technique bridges two culinary traditions while remaining quick and accessible.
What are the most common mistakes to avoid when making prawn and chive dumpling lasagna?
Common errors include over‑mixing the prawn filling, letting dumpling wrappers dry out before assembly, and steaming for too long which makes the wrappers mushy. Follow the critical steps and keep the steaming time precise.
Why does this dumpling lasagna recipe use steaming instead of baking?
Steaming preserves the delicate texture of the dumpling wrappers and gently cooks the prawns without drying them out. Baking would create a crust but could overcook the seafood and make the layers tough.
What does the YouTube channel Tasty UK specialize in?
The YouTube channel Tasty UK specializes in quick, visually appealing recipe videos that blend global flavors with easy‑to‑follow instructions, often featuring viral food trends and creative twists on classic dishes.
How does the YouTube channel Tasty UK’s approach to Asian‑fusion cooking differ from other cooking channels?
Tasty UK focuses on high‑energy, fast‑paced editing and clear visual steps, emphasizing accessible ingredients and minimal equipment, whereas many other channels may delve deeper into technique or cultural storytelling.
Last updated: August 28, 2026
