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

Ingredient Substitutions

• Instead of Ground Pork: Ground chicken, Ground turkey
• Instead of Garlic: Garlic paste
• Instead of Fresh Ginger: Ground ginger
• Instead of Thai Basil: Holy basil, regular sweet basil
• Instead of Red Onion: White onion, shallots
• Instead of Cilantro: Coriander leaves
• Instead of Thai Chili: Bird's eye chili, red pepper flakes
• Instead of Green Onion: Scallions
• Instead of Soy Sauce: Tamari, coconut aminos
• Instead of Sesame Oil: Peanut oil (less flavor)
• Instead of Lime Juice: Rice vinegar (less bright)
• Instead of Cornstarch: All‑purpose flour
• Instead of Dumpling Wrappers: Rice paper (for gluten‑free)
• Instead of Soy Sauce (for serving): Tamari
• Instead of Chili Crisp: Sriracha, crushed red pepper flakes

Equipment Needed

• Mixing Bowl
• Spatula or Spoon
• Ramekin (or small heat‑proof dish)
• Steamer Basket or Steamer Insert
• Pot with Lid
• Tongs (optional)
• Timer (optional)

Critical Steps — Do Not Skip

• Mix the pork filling until just combined to avoid a tough texture.
• Layer the dumplings with water between each layer to ensure even steaming.
• Steam for the full 20 minutes without opening the lid.

Chef Tips from the Video

• Use a high‑heat, rapid boil for steaming to create a true vapor environment.
• For extra aroma, add a few kaffir lime leaves to the steaming water.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Freeze unserved dumplings (assembled but not steamed) on a tray, then transfer to a zip‑top bag for up to 1 month.

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.
• Assemble the dumplings, cover tightly with plastic wrap, and freeze; steam directly from frozen.

Frequently Asked Questions