Viral Soup Dumpling Lasagna that didn't disappoint! ‍ ‍ Recipe in comments.

Ingredients

• 1 lb Ground Pork (preferably 80% lean)
• 1/2 cup Low‑Sodium Chicken Broth (adds moisture to the filling)
• 2 tbsp Oyster Sauce (for umami depth)
• 1 tbsp Shaoxing Wine (or dry sherry)
• 2 cloves Garlic (minced)
• 1 tsp Fresh Ginger (minced)
• 2 stalks Green Onion (finely chopped; reserve some for garnish)
• 1 tsp Sesame Oil (toasted, for flavor)
• 1/4 tsp White Pepper (ground)
• 1/2 tsp Salt (adjust to taste)
• 8 sheets Ramen Noodles (Fresh Sheets) (or use dried ramen, cooked according to package)
• 1 spray Cooking Spray (vegetable oil spray for the noodles)
• 1 tbsp Chili Crisp (plus extra for serving)
• 1 tbsp Soy Sauce (for drizzling on top)

Instructions

1. Prepare the Pork Filling

   In a mixing bowl combine ground pork, chicken broth, oyster sauce, Shaoxing wine, minced garlic, minced ginger, 1 tbsp chopped green onion, sesame oil, white pepper, and salt. Mix thoroughly until the mixture is uniform.

   Time: PT10M

2. Prep the Ramen Sheets

   Lay the ramen sheets on a clean surface and lightly spray both sides with cooking spray. If using dried ramen, cook according to package until al dente, drain, and set aside.

   Time: PT5M

3. Par‑Cook the Ramen Sheets

   Place the sprayed ramen sheets in a large skillet, add enough water to just cover them, cover with a lid, and bring to a boil. When the water bubbles and the sheets start to rattle, let them simmer for another 2‑3 minutes until tender.

   Time: PT10M

   Temperature: Medium-high

4. Layer the Lasagna

   Remove excess water from the skillet (or transfer sheets to a plate). In a lidded baking dish or the same skillet, start with a layer of ramen sheets, spread half of the pork filling, add another sheet layer, then the remaining pork filling, and finish with a final sheet layer.

   Time: PT5M

5. Steam the Assembled Dish

   Cover the dish or skillet tightly and reduce heat to low. Steam for 12‑15 minutes until the pork is fully cooked (internal temp 160°F) and the flavors meld.

   Time: PT12M

   Temperature: Low

6. Finish and Serve

   Remove the lid, drizzle soy sauce and chili crisp over the top, and sprinkle the remaining chopped green onion. Slice and serve hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

2g

Ingredient Substitutions

• Instead of Ground Pork: Ground chicken, Ground turkey
• Instead of Low‑Sodium Chicken Broth: Vegetable broth, Water with a pinch of salt
• Instead of Oyster Sauce: Soy sauce + a dash of sugar
• Instead of Shaoxing Wine: Dry sherry, Mirin
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Fresh Ginger: Ground ginger (1/4 tsp)
• Instead of Green Onion: Chives
• Instead of Sesame Oil: Peanut oil (smaller amount)
• Instead of White Pepper: Black pepper (slightly stronger)
• Instead of Salt: Soy sauce (reduce other soy)
• Instead of Ramen Noodles (Fresh Sheets): Fresh lasagna sheets, Rice paper (for a gluten‑free version)
• Instead of Cooking Spray: Light brush of oil
• Instead of Chili Crisp: Sriracha mixed with toasted sesame oil
• Instead of Soy Sauce: Tamari

Equipment Needed

• Mixing Bowl
• Skillet (large, non‑stick)
• Wooden Spoon or Spatula
• Measuring Cups and Spoons
• Knife
• Cutting Board
• Lidded Baking Dish (optional) (optional)

Critical Steps — Do Not Skip

• Mixing the pork filling until evenly seasoned
• Par‑cooking the ramen sheets without over‑softening them
• Ensuring the assembled layers are tightly sealed before steaming
• Steaming until the pork reaches a safe internal temperature

Chef Tips from the Video

• For extra umami, add a teaspoon of fermented bean paste to the pork mixture.
• A drizzle of toasted sesame oil just before serving adds a fragrant finish.
• If you like extra crunch, sprinkle toasted sesame seeds on top.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze unserved portions wrapped tightly for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the pork filling up to 24 hours ahead and refrigerate; the flavors improve.
• Ramen sheets can be par‑cooked and stored in the fridge for up to 12 hours.
• Assemble the layers, cover tightly, and refrigerate; steam just before serving.

Frequently Asked Questions