Viral Dumpling Lasagna

Ingredients

• 3 cloves Garlic (minced)
• 2 Shallots (finely chopped)
• 4 stalks Scallions (white parts sliced for cooking, green parts saved for garnish)
• 8 Nappa Cabbage Leaves (large outer leaves, kept whole for layering)
• 2 cups Cabbage (chopped; any green cabbage works)
• 1 lb Ground Pork (prefer 80% lean)
• 2 tbsp Black Garlic Shoyu (premium black garlic soy sauce)
• 1 tbsp Oyster Sauce
• 2 tbsp High‑Quality Soy Sauce (light soy preferred)
• 1 tsp Cracked Black Pepper
• 1 tbsp Mirin
• 2 cups Ramen Stock (reduced to a thick, flavorful broth)
• 12 Frozen Pork Dumplings (thawed slightly for easier layering)
• 1 cup Chicken Stock (to top the jar before steaming)
• 1 tbsp Sesame Seeds (toasted)
• 1 tsp Spicy Chili Oil (adjust to heat preference)
• 2 tbsp Vegetable Oil (for sautéing)

Instructions

1. Prepare Aromatics

   Mince the garlic and shallots, slice the white parts of the scallions, and set aside.

   Time: PT5M

2. Prep Cabbage

   Separate 8 large nappa cabbage leaves, rinse and pat dry. Chop the remaining cabbage into roughly 2 cups.

   Time: PT5M

3. Mix Seasoning Sauce

   In a small bowl combine black garlic shoyu, oyster sauce, high‑quality soy sauce, cracked black pepper, and mirin. Stir until smooth.

   Time: PT2M

4. Cook the Pork Filling

   Heat vegetable oil in a large skillet over medium‑high heat. Add the minced garlic, shallots, and white scallion parts; sauté 2 minutes until fragrant. Add ground pork, breaking it up, and cook until browned, about 5 minutes. Pour in the seasoning sauce, stir to coat, and cook an additional minute. Remove from heat.

   Time: PT7M

5. Reduce Ramen Stock

   In a saucepan bring 3 cups of ramen broth to a boil, then reduce to a simmer and let it reduce to about 2 cups, concentrating flavor (about 8‑10 minutes).

   Time: PT10M

   Temperature: Medium heat

6. Assemble the Lasagna in the Jar

   Place a cabbage leaf at the bottom of the Pyrex jar. Spoon a layer of the pork mixture, then add 3‑4 dumplings, followed by a thin drizzle of reduced ramen stock. Repeat the layers (leaf, meat, dumplings, stock) until the jar is full, ending with a leaf on top. Finally, pour the remaining chicken stock over the top to cover the contents.

   Time: PT10M

7. Steam the Jar

   Set the assembled jar in a steamer basket over boiling water. Cover and steam on high heat for 20 minutes, or until the dumplings are cooked through and the cabbage is tender.

   Time: PT20M

8. Garnish and Serve

   Remove the jar from the steamer, let it rest 2 minutes, then sprinkle toasted sesame seeds, the green parts of scallions, and drizzle spicy chili oil. Serve directly from the jar or invert onto a plate.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

22g

Carbohydrates

38g

Fat

22g

Fiber

5g

Ingredient Substitutions

• Instead of Garlic: Garlic paste
• Instead of Shallots: red onion
• Instead of Scallions: green onions
• Instead of Nappa Cabbage Leaves: Swiss chard leaves
• Instead of Cabbage: Napa cabbage
• Instead of Ground Pork: ground chicken, ground turkey
• Instead of Black Garlic Shoyu: regular soy sauce
• Instead of Oyster Sauce: hoisin sauce (less briny)
• Instead of High‑Quality Soy Sauce: tamari
• Instead of Cracked Black Pepper: white pepper
• Instead of Mirin: sweet rice wine
• Instead of Ramen Stock: chicken broth, dashi
• Instead of Frozen Pork Dumplings: fresh dumplings, potsticker style
• Instead of Chicken Stock: vegetable stock
• Instead of Sesame Seeds: black sesame seeds
• Instead of Spicy Chili Oil: sriracha mixed with oil
• Instead of Vegetable Oil: canola oil, peanut oil

Equipment Needed

• Chef's Knife
• Cutting Board
• Mixing Bowl
• Measuring Spoons
• Measuring Cups
• Large Skillet or Frying Pan
• Spatula or Wooden Spoon
• Pyrex Glass Jar (2‑quart)
• Steamer Basket or Large Pot with Steamer Insert
• Lid for Steamer

Critical Steps — Do Not Skip

• Cooking the pork with the seasoning sauce without over‑cooking.
• Reducing the ramen stock to a thick, flavorful broth.
• Layering the cabbage leaves and dumplings evenly in the jar.
• Steaming for the correct time to ensure dumplings are fully cooked.

Chef Tips from the Video

• Use a high‑quality black garlic shoyu for depth; it adds a subtle sweetness.
• Toast sesame seeds dry in a skillet for extra nuttiness before sprinkling.
• For extra heat, mix a pinch of Sichuan peppercorn powder into the chili oil.

Troubleshooting

Storage

Refrigerator: Cool the jar to room temperature, then cover tightly and refrigerate up to 2 days.

Freezer: Not recommended; the texture of cabbage leaves changes after freezing.

Room temperature: Only safe for up to 2 hours while hot; otherwise refrigerate.

Make-Ahead Tips

• Prepare the reduced ramen stock a day ahead and store in the fridge.
• Cook the pork filling and let it cool; refrigerate in an airtight container.
• Assemble the layers in the jar up to 24 hours ahead; keep covered and refrigerated, then steam when ready.

Frequently Asked Questions