Layered Soup Dumpling "Lasagna"
Layered Soup Dumpling "Lasagna" - Dumpling Deliciousness Layered Like a Lasagna is a easy Chinese recipe that serves 4. 350 calories per serving. Recipe by Todd & Diane on YouTube.
Prep: 20 min | Cook: 12 min | Total: 42 min
Cost: $23.15 total, $5.79 per serving
Ingredients
- 1 lb Ground Pork (80% lean, preferably freshly ground)
- 1 tablespoon Ginger (finely minced)
- 1 tablespoon Garlic (finely minced)
- 2 tablespoons Scallions (white and green parts, finely chopped)
- 2 tablespoons Light Soy Sauce (low sodium preferred)
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 1 teaspoon Sesame Oil (toasted, for flavor)
- 0.25 teaspoon White Pepper (ground)
- 12 pieces Wonton Wrappers (square or round, about 3‑inch diameter)
- 1 cup Pork Gelatin Broth (Aspic) (clear pork stock set with gelatin, cut into 1‑inch cubes)
- 2 tablespoons Chili Crisp (for finishing drizzle, optional)
Instructions
Prepare the Pork Gelatin Broth (Make Ahead)
Simmer 1 lb pork bones with ginger slices, scallion whites, and a splash of Shaoxing wine for 3‑4 hours, strain, add 1 ½ teaspoons unflavored gelatin, stir until dissolved, then chill until firm and cut into 1‑inch cubes.
Time: PT4H30M
Mix the Pork Filling
In a mixing bowl, combine ground pork, minced ginger, minced garlic, chopped scallions, soy sauce, Shaoxing wine, sesame oil, and white pepper. Mix gently until just combined; avoid over‑mixing.
Time: PT10M
Assemble the Layers
Place a wonton wrapper at the bottom of each ramekin, spoon a thin layer of the pork mixture on top, add one cube of gelatin broth, then repeat the pattern (wrapper‑meat‑broth) until the ramekin is filled, finishing with a wrapper on top.
Time: PT10M
Steam the Dumpling Lasagna
Bring a couple of inches of water to a rolling boil in a pot, place the steamer basket on top, arrange the ramekins inside (ensure water does not touch them), cover tightly and steam for 12 minutes.
Time: PT12M
Finish and Serve
Remove ramekins with tongs, let cool 1‑minute, then drizzle chili crisp over each serving. Serve immediately while hot.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 22 g
- Carbohydrates
- 28 g
- Fat
- 16 g
- Fiber
- 1 g
Dietary info: Contains pork, Gluten (unless using gluten‑free wrappers), Not vegetarian
Allergens: Wheat (wonton wrappers), Soy (soy sauce), Sesame
Ingredient Substitutions
- Instead of Ground Pork: Ground Chicken, Ground Turkey
- Instead of Ginger: Ground ginger (1 tsp)
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Scallions: Chives
- Instead of Light Soy Sauce: Tamari
- Instead of Shaoxing Wine: Dry sherry
- Instead of Sesame Oil: Peanut oil (1 tsp)
- Instead of White Pepper: Black pepper (slightly more)
- Instead of Wonton Wrappers: Gyoza wrappers
- Instead of Pork Gelatin Broth (Aspic): Chicken stock + gelatin, Store‑bought meat aspic
- Instead of Chili Crisp: Sichuan pepper oil, Spicy sesame oil
Equipment Needed
- Mixing Bowl
- Measuring Spoons
- Knife
- Cutting Board
- Ramekins
- Steamer Basket
- Pot with Lid
- Spatula or Spoon
- Kitchen Scale (optional)
Critical Steps — Do Not Skip
- Making a clear gelatin broth that sets firmly.
- Mixing the pork filling without over‑working the meat.
- Layering wrappers and broth cubes gently to avoid tearing.
- Steaming with a tight‑fitting lid to retain full steam pressure.
Chef Tips from the Video
- Chill the gelatin broth cubes before assembling; cold cubes melt gradually, creating a burst of soup.
- Use a kitchen torch to lightly brown the top wrapper after steaming for extra texture (optional).
- For a richer flavor, add a splash of Shaoxing wine to the broth before setting.
Troubleshooting
Wrappers tear during assembly.
Lightly mist the wrappers with water before handling; work on a cool surface.
Broth does not melt inside the dumpling.
Ensure the gelatin broth is fully set and cut into small cubes; steam for the full 12 minutes.
Dumpling layers are soggy.
Do not over‑fill the ramekin and make sure the steam basket is not crowded, allowing steam to circulate.
Storage
Refrigerator: Store assembled but unsteamed ramekins in an airtight container for up to 2 days.
Freezer: Freeze uncooked assembled portions for up to 1 month; thaw overnight before steaming.
Room temperature: Do not store at room temperature; broth cubes will spoil.
Make-Ahead Tips
- Prepare the gelatin broth a day ahead and keep the cubes refrigerated.
- The pork filling can be mixed and refrigerated for up to 24 hours.
- Assemble the layers and cover with plastic wrap; steam when ready.
Frequently Asked Questions
What is the cultural significance and history of Soup Dumpling Lasagna in Chinese cuisine?
While soup dumpling lasagna is a modern fusion creation, it draws on the beloved Chinese xiao long bao, a steamed bun filled with pork and hot broth that originated in Shanghai. The layered presentation mimics Italian lasagna, showcasing how Chinese street food can be reimagined for home cooks.
What are the traditional regional variations of soup dumplings in Chinese cuisine?
Traditional soup dumplings (xiao long bao) are most famous in Shanghai and Jiangnan, where they are filled with pork and a gelatin‑based broth. Variations include crab‑filled versions in Suzhou and chicken or shrimp fillings in other regions.
How is Soup Dumpling Lasagna traditionally served in Shanghai?
In Shanghai, xiao long bao are served hot in a bamboo steamer, accompanied by a dipping sauce of black vinegar, thinly sliced ginger, and sometimes a touch of soy sauce. The lasagna version follows the same serving style—steamed and eaten with a small spoon.
What occasions or celebrations is Soup Dumpling Lasagna associated with in Chinese culture?
Soup dumplings are often enjoyed during family gatherings, festivals like the Lunar New Year, and as a special street‑food treat. The lasagna twist makes it a fun party appetizer for modern celebrations.
What authentic ingredients are essential for a traditional soup dumpling, and can they be substituted in this lasagna recipe?
Key ingredients include pork meat, ginger, garlic, scallions, light soy sauce, Shaoxing wine, and a gelatin‑rich pork broth. Substitutes such as ground chicken, low‑sodium soy sauce, or chicken stock with gelatin work well without losing the core flavor.
What other Chinese dishes pair well with Soup Dumpling Lasagna?
Serve it alongside a simple cucumber salad with rice‑vinegar dressing, a bowl of hot and sour soup, or a side of stir‑fried bok choy for a balanced meal.
What are the most common mistakes to avoid when making Soup Dumpling Lasagna at home?
Common errors include over‑mixing the pork filling, using wrappers that are too dry (they crack), and steaming for too short a time, which leaves the broth solid. Follow the critical steps and keep the steam tight for best results.
Why does this Soup Dumpling Lasagna recipe use gelatin broth instead of regular stock?
Gelatin broth solidifies into cubes that melt during steaming, creating the signature burst of soup inside each bite. Regular liquid stock would seep out and make the layers soggy.
Can I make Soup Dumpling Lasagna ahead of time and how should I store it?
Yes. Prepare the gelatin broth and pork filling a day ahead, assemble the layers in ramekins, cover tightly, and refrigerate. Steam when ready, or freeze the unsteamed portions for up to a month.
What does the YouTube channel Todd & Diane specialize in?
The YouTube channel Todd & Diane focuses on approachable home‑cooking tutorials, often featuring creative twists on classic dishes, quick weeknight meals, and comfort‑food favorites with clear step‑by‑step guidance.
How does the YouTube channel Todd & Diane's approach to Chinese cooking differ from other Chinese cooking channels?
Todd & Diane blend Chinese flavors with familiar Western formats—like turning soup dumplings into a lasagna—making the cuisine feel accessible to home cooks who may not have extensive equipment or experience with traditional steaming techniques.
Last updated: September 2, 2026
