How to Make the Viral Dumpling Lasagna!

Ingredients

• 500 g Ground Pork (80% lean, preferably fresh)
• 2 cloves Garlic (minced)
• 1 tablespoon Fresh Ginger (peeled and minced)
• 1/4 cup Thai Basil (chopped; can substitute with regular basil)
• 1/4 cup Red Onion (finely diced)
• 2 tablespoons Cilantro (chopped)
• 1 piece Thai Chili (finely sliced; adjust for heat)
• 2 stalks Green Onion (thinly sliced)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 teaspoon Sesame Oil (toasted sesame oil for flavor)
• 1 teaspoon Lime Juice (freshly squeezed)
• 1 teaspoon Cornstarch (helps bind the filling)
• 30 pieces Dumpling Wrappers (store‑bought round wrappers, thawed if frozen)
• 1 cup Water (for steaming; no seasoning needed)
• 2 tablespoons Soy Sauce (for serving) (optional dip)
• 1 teaspoon Chili Crisp (optional topping for heat and crunch)

Instructions

1. Prepare the Pork Filling

   In a mixing bowl combine ground pork, minced garlic, minced ginger, chopped Thai basil, diced red onion, chopped cilantro, sliced Thai chili, sliced green onion, soy sauce, sesame oil, lime juice, and cornstarch. Mix thoroughly until the mixture becomes slightly sticky.

   Time: PT10M

2. Layer Dumplings in the Ramekin

   Place a dumpling wrapper at the bottom of the ramekin, add about 1 teaspoon of pork filling, then drizzle a few drops of water over the filling. Repeat the layer (wrapper → filling → water) until the ramekin is full, ending with a wrapper on top.

   Time: PT15M

3. Steam the Dumplings

   Add 1 cup of water to a pot, bring to a gentle boil, then place the steamer basket (or colander) over the pot. Carefully set the ramekin inside the steamer, cover with a lid, and steam for 20 minutes.

   Time: PT20M

   Temperature: 100°C

4. Finish and Serve

   Remove the ramekin from the steamer, drizzle with a little soy sauce and top with chili crisp. Serve hot directly from the ramekin or transfer to a plate.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

15g

Carbohydrates

30g

Fat

10g

Fiber

2g