Soup Dumpling Lasagna is a modern internet‑born fusion that marries the beloved Chinese xiaolongbao (soup dumpling) with the layered concept of Italian lasagna. It reflects the global food‑culture trend of re‑imagining classic dishes by swapping starches for vegetables and incorporating umami‑rich broths.

In Chinese cuisine, soup‑filled dumplings appear as xiaolongbao in Shanghai, har gow in Cantonese dim sum, and mandu in Korean cuisine. Each region varies the wrapper thickness, broth seasoning, and filling protein, but the core idea of a liquid‑filled bite remains consistent.

Chefs typically serve it in a heat‑proof jar or ramekin, allowing diners to steam‑heat it at the table. It is finished with toasted sesame seeds, sliced scallions, and a drizzle of chili oil for visual contrast and a burst of flavor.

The dish has become popular for casual dinner parties, food‑blog challenges, and social‑media “viral recipe” moments. Its dramatic presentation makes it a crowd‑pleaser for gatherings where guests enjoy watching the steam rise.

Key authentic ingredients include high‑quality black garlic shoyu, oyster sauce, mirin, and a reduced ramen stock. Acceptable substitutes are regular soy sauce for the shoyu, hoisin for oyster sauce, and chicken broth in place of ramen stock, though flavor depth may shift.

Pairs nicely with a light cucumber‑sesame salad, pickled radish, or a simple miso soup. A crisp Asian slaw balances the richness of the lasagna, while a chilled jasmine tea cleanses the palate.

Common errors include over‑cooking the pork before steaming, using too much liquid stock (resulting in a soggy dish), and not sealing the steamer tightly, which lets steam escape and lengthens cooking time.

Reduced ramen stock provides a concentrated umami base that mimics the rich soup inside traditional dumplings, ensuring each bite is flavorful without making the layers watery.

Yes. Prepare the pork filling and reduced stock up to a day ahead, refrigerate separately, and assemble the jar the night before. Keep the assembled jar covered in the fridge and steam it directly before serving.

The YouTube channel Chef Merrick focuses on inventive, high‑impact home cooking, often blending classic techniques with modern viral trends and providing detailed, step‑by‑step guidance for home chefs.

Chef Merrick emphasizes rigorous flavor layering, precise seasoning, and visual storytelling, often using upscale ingredients (like black garlic shoyu) to elevate everyday dishes, whereas many channels prioritize speed over depth of flavor.

After the 20‑minute steam, insert a thin skewer into the center; it should glide through the dumplings and cabbage easily, and the pork should be no longer pink. The broth should be hot and slightly thickened.