Trying The Viral Dumpling Lasagna

Ingredients

• 1 lb Ground Pork (lean, preferably 80% lean)
• 4 stalks Green Onions (divided: 2 for filling, 2 for garnish, thinly sliced)
• 1 tablespoon Fresh Ginger (peeled and grated)
• 2 cloves Garlic (minced)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 tablespoon Rice Wine Vinegar
• 1 tablespoon Sesame Oil (plus 1 teaspoon for greasing the dish)
• 1 teaspoon Chicken Bouillon (powdered, dissolved in a splash of water)
• 0.25 teaspoon White Pepper
• 1 tablespoon Cornstarch (acts as a binder)
• 30 pieces Wonton Wrappers (store‑bought, 8‑inch squares)
• as needed Water (for dipping wrappers and steaming)
• 1 teaspoon Chili Oil (for garnish)
• 1 teaspoon Chili Crunch Oil (for garnish, adds texture)
• 1 tablespoon Soy Sauce (for serving) (drizzled at the end)

Instructions

1. Prepare the Pork Filling

   In a mixing bowl combine ground pork, 2 sliced green onions, grated ginger, minced garlic, soy sauce, rice wine vinegar, 1 tablespoon sesame oil, dissolved chicken bouillon, white pepper, and cornstarch. Mix thoroughly until the mixture is uniform.

   Time: PT10M

2. Grease the Baking Dish

   Brush the bottom of the 8‑inch baking dish with 1 teaspoon sesame oil to prevent sticking.

   Time: PT2M

3. Moisten and Layer Wonton Wrappers (Base)

   Dip each wonton wrapper quickly in a shallow bowl of water, then arrange them side‑by‑side to completely cover the bottom of the greased dish.

   Time: PT5M

4. Add First Layer of Filling

   Spread a thin, even layer of the pork mixture over the wrapper base, using about one‑third of the filling.

   Time: PT3M

5. Repeat Layers

   Repeat the process: dip wrappers, layer them, then spread another third of the pork filling. Complete three total layers of filling, ending with a final layer of wonton wrappers on top.

   Time: PT10M

6. Set Up the Steamer

   Place the steamer rack inside the large deep pan, then carefully set the assembled baking dish on the rack. Add hot water to the pan until it reaches about halfway up the sides of the baking dish.

   Time: PT5M

7. Steam the Dumpling Lasagna

   Cover the pan with a tight‑fitting lid or foil and bring the water to a gentle boil. Steam for 45 minutes until the pork is fully cooked and the wrappers are tender.

   Time: PT45M

8. Garnish and Serve

   Remove the dish from the steamer, let it rest 2 minutes, then sprinkle the remaining sliced green onions over the top. Drizzle with soy sauce, chili oil, and chili crunch oil for extra flavor.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

2g

Ingredient Substitutions

• Instead of Ground Pork: Ground chicken, ground turkey
• Instead of Green Onions: chives, shallots
• Instead of Fresh Ginger: ground ginger (1 tsp)
• Instead of Garlic: garlic powder (1/2 tsp)
• Instead of Soy Sauce: tamari, coconut aminos
• Instead of Rice Wine Vinegar: apple cider vinegar (1 tsp)
• Instead of Sesame Oil: peanut oil (for greasing)
• Instead of Chicken Bouillon: vegetable bouillon, no‑salt seasoning
• Instead of White Pepper: black pepper (slightly stronger)
• Instead of Cornstarch: arrowroot powder, flour (2 tbsp)
• Instead of Wonton Wrappers: spring roll wrappers, thin lasagna sheets (for non‑authentic version)
• Instead of Chili Oil: sriracha oil
• Instead of Chili Crunch Oil: crushed red pepper flakes

Equipment Needed

• 8‑inch Baking Dish
• Large Deep Pan for Steaming
• Steamer Rack or Trivet
• Mixing Bowl
• Wooden Spoon or Spatula
• Sharp Knife
• Cutting Board
• Measuring Spoons
• Brush (optional)

Critical Steps — Do Not Skip

• Mixing the pork filling evenly with cornstarch
• Dipping and layering wonton wrappers without tearing
• Ensuring the water level is correct for steaming
• Steaming for the full 45 minutes without opening the lid

Chef Tips from the Video

• For extra umami, add a teaspoon of oyster sauce to the filling.
• Use a fine‑mesh sieve to dust the top layer of wrappers with a little flour before steaming; it helps keep them separate.
• A quick flash of high heat (broil for 2 minutes) after steaming adds a golden crust, but this is optional.

Troubleshooting

Storage

Refrigerator: Cool completely, then cover tightly and store for up to 3 days.

Freezer: Not recommended due to texture changes in the wrappers.

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

Make-Ahead Tips

• Assemble the layers up to step 5, cover tightly, and refrigerate up to 24 hours before steaming.
• If making ahead, let the dish come to room temperature before placing in the steamer to avoid temperature shock.

Frequently Asked Questions