This TikTok Soup Dumpling Lasagna is Criminal

Ingredients

• 1 pound Nappa Cabbage (thinly shredded)
• 1 teaspoon Kosher Salt (to draw out moisture from cabbage)
• 1 pound Ground Pork (70% lean, 30% fat for juiciness)
• 1 teaspoon Fresh Ginger (grated)
• 3 cloves Garlic (crushed)
• 2 tablespoons Soy Sauce (light soy sauce preferred)
• 1 tablespoon Shaoxing Wine (or dry sherry)
• 1 tablespoon Sesame Oil (toasted sesame oil for flavor)
• 1 teaspoon Granulated Sugar
• ¼ teaspoon Black Pepper (freshly cracked)
• 1 tablespoon Cornstarch (helps bind the filling)
• ½ cup Chicken Broth Powder (dissolved in water, total ½ cup liquid)
• 4 stalks Green Onion (chopped, plus extra for garnish)
• 8 pieces Round Dumpling Wrappers (store‑bought, about 3‑inch diameter)
• 1 teaspoon Chili Crisp (for garnish)
• 1 teaspoon Roasted Sesame Seeds (for garnish)

Instructions

1. Shred and Salt the Cabbage

   Thinly shred the nappa cabbage, place in a bowl, sprinkle with 1 tsp kosher salt, toss, and let sit for 20 minutes to draw out excess moisture.

   Time: PT20M

2. Prepare the Pork Filling

   In a separate mixing bowl combine 1 lb ground pork, 1 tsp grated ginger, 3 crushed garlic cloves, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tbsp toasted sesame oil, 1 tsp sugar, ¼ tsp freshly cracked black pepper, 1 tbsp cornstarch, and ½ cup dissolved chicken broth powder. Mix until just combined.

   Time: PT5M

3. Combine Cabbage and Filling

   Add the squeezed cabbage and 4 chopped green‑onion stalks to the pork mixture. Stir briefly to distribute evenly.

   Time: PT3M

4. Assemble the Dumpling Lasagna in Ramekins

   Place 1 tbsp of the meat‑cabbage mixture into the bottom of each 4‑oz ramekin. Lay a dumpling wrapper over it, add another spoonful of filling, then top with a second wrapper. Drizzle 1 tbsp of additional chicken broth onto the top wrapper. Repeat for each ramekin (four wrappers per ramekin).

   Time: PT10M

5. Steam the Ramekins

   Bring a pot of water to a rolling boil, set the steamer rack inside, and place the ramekins on the rack. Cover tightly and steam for 15 minutes until the pork is fully cooked and the wrappers are translucent.

   Time: PT15M

   Temperature: boiling

6. Garnish and Serve

   Remove ramekins carefully (they will be hot). Drizzle each with a small amount of chili crisp, sprinkle roasted sesame seeds, and scatter chopped green onion on top.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Nappa Cabbage: Savoy cabbage, Napa cabbage
• Instead of Kosher Salt: Table salt
• Instead of Ground Pork: Ground chicken, Ground turkey (will be less juicy)
• Instead of Fresh Ginger: Ground ginger (¼ tsp)
• Instead of Garlic: Garlic paste (½ tsp)
• Instead of Soy Sauce: Tamari
• Instead of Shaoxing Wine: Dry sherry, Mirin
• Instead of Sesame Oil: Peanut oil (less aromatic)
• Instead of Granulated Sugar: Honey (½ tsp)
• Instead of Black Pepper: White pepper
• Instead of Cornstarch: Potato starch
• Instead of Chicken Broth Powder: Store‑bought chicken broth
• Instead of Green Onion: Chives
• Instead of Round Dumpling Wrappers: Wonton wrappers (cut to size)
• Instead of Chili Crisp: Sriracha, Spicy oil
• Instead of Roasted Sesame Seeds: Toasted pumpkin seeds

Equipment Needed

• Cutting Board
• Chef Knife
• Microplane Grater
• Garlic Press (optional)
• Mixing Bowl
• Measuring Spoons
• Measuring Cup
• Ramekins (4‑oz)
• Steamer Pot with Lid
• Tongs
• Small Spoon or Scoop
• Spatula (optional)

Critical Steps — Do Not Skip

• Salting and squeezing the cabbage to remove excess water
• Using a fatty 70/30 ground pork for proper bite and broth formation
• Gentle mixing of the filling to avoid a mushy texture
• Sealing the dumpling wrappers tightly before steaming
• Steaming for exactly 15 minutes – over‑steaming makes wrappers soggy

Chef Tips from the Video

• A small amount of gelatin (or chicken broth powder) is key to creating the signature soupy interior of a soup dumpling.
• If you cannot find nappa cabbage, use a mix of napa and bok choy for a similar texture.
• For extra heat, add a few drops of chili oil to the garnish.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Re‑steam before serving.

Freezer: Not recommended; dumpling wrappers become rubbery after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours due to meat safety.

Make-Ahead Tips

• Prepare the pork‑cabbage filling up to step 3 and refrigerate for up to 24 hours.
• Dumpling wrappers can be kept sealed in the freezer; thaw briefly before assembly.

Frequently Asked Questions