Viral Dumpling Lasagna Recipe
Viral Dumpling Lasagna Recipe 🥰✨ is a easy Chinese recipe that serves 4. 350 calories per serving. Recipe by Raina Huang on YouTube.
Prep: 30 min | Cook: 20 min | Total: 1 hr 5 min
Cost: $20.58 total, $5.15 per serving
Ingredients
- 500 g Ground Pork (prefer 20% fat for juiciness)
- 150 g Napa Cabbage (shredded)
- 3 stalks Green Onions (white and green parts sliced)
- 1 tablespoon Fresh Ginger (minced)
- 2 cloves Garlic (minced)
- 5 pieces Shiitake Mushrooms (stems removed, sliced)
- 2 tablespoons Oyster Sauce
- 2 tablespoons Soy Sauce (regular light soy)
- 1 tablespoon Dark Soy Sauce (adds color)
- 1 tablespoon Shaoxing Rice Wine
- 1 tablespoon Big Mama Chicken Liquid Seasoning (Asian seasoning sauce, optional)
- 1/4 teaspoon White Pepper
- 1 teaspoon Cornstarch (helps bind filling)
- to taste pinch Black Pepper (for garnish)
- 12 pieces Wonton Skins (round, about 8‑cm diameter, used as lasagna sheets)
- 1 tablespoon Chili Oil (for finishing drizzle)
- 1 tablespoon Soy Sauce (for topping)
- as needed Water (for sealing wonton edges)
Instructions
Prep the Vegetables
Finely shred the napa cabbage, slice the green onions (white and green parts separate), mince the ginger and garlic, and slice the shiitake mushrooms. Set aside in a large mixing bowl.
Time: PT10M
Combine Pork and Veggies
Add the ground pork to the bowl with the vegetables. Break up any clumps so the meat is evenly distributed.
Time: PT3M
Season the Filling
In a small cup, whisk together oyster sauce, soy sauce, dark soy sauce, Shaoxing rice wine, Big Mama chicken seasoning, white pepper, and cornstarch. Pour the mixture over the pork‑veggie blend and stir until fully incorporated.
Time: PT5M
Prepare the Steamer
Fill a pot with about 2 inches of water, bring to a rolling boil, and set the bamboo steamer (or steamer insert) on top. Ensure the water does not touch the bottom of the steamer.
Time: PT5M
Temperature: 100°C
Layer the Dumpling Lasagna
Place a single layer of wonton skins on the bottom of the steamer basket, overlapping slightly. Brush the skins lightly with water to help them stick. Spoon a generous amount of the pork filling over the skins, spreading evenly. Add a second layer of wonton skins and repeat until the filling is used, finishing with a top layer of skins.
Time: PT10M
Seal the Edges
Using a brush or your fingertip, lightly wet the exposed edges of the outermost wonton skins and press them together to seal, forming a neat “lasagna” shape.
Time: PT2M
Steam the Dish
Cover the steamer with its lid and steam the assembled dumpling lasagna for 20 minutes over high heat.
Time: PT20M
Temperature: 100°C
Finish and Serve
Remove the steamer carefully. Drizzle the top with chili oil and a splash of soy sauce. Slice into portions and serve immediately, or let cool for freezing.
Time: PT5M
Optional: Freeze for Later
Place the cooled lasagna into a zip‑lock freezer bag, lay flat on the top shelf of the freezer (so it isn’t crushed), and store up to 2 months. To reheat, steam for an additional 10‑12 minutes.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 30g
- Fat
- 12g
- Fiber
- 2g
Dietary info: Contains pork, Contains gluten, Contains soy
Allergens: Soy, Wheat, Shellfish (oyster sauce)
Ingredient Substitutions
- Instead of Ground Pork: ground chicken, ground turkey
- Instead of Napa Cabbage: green cabbage, bok choy
- Instead of Green Onions: chives, scallions
- Instead of Fresh Ginger: ground ginger
- Instead of Garlic: garlic paste
- Instead of Shiitake Mushrooms: button mushrooms, oyster mushrooms
- Instead of Oyster Sauce: hoisin sauce, soy sauce + a splash of fish sauce
- Instead of Soy Sauce: tamari
- Instead of Dark Soy Sauce: regular soy sauce with a dash of molasses
- Instead of Shaoxing Rice Wine: dry sherry, mirin
- Instead of Big Mama Chicken Liquid Seasoning: chicken bouillon liquid, soy sauce
- Instead of White Pepper: ground black pepper
- Instead of Cornstarch: potato starch, tapioca starch
- Instead of Black Pepper: white pepper
- Instead of Wonton Skins: fresh dumpling wrappers, thin egg noodles (for non‑gluten)
- Instead of Chili Oil: sichuan pepper oil, infused sesame oil
- Instead of Soy Sauce (for topping): tamari
Equipment Needed
- Cutting Board
- Chef Knife
- Mixing Bowl
- Spoon or Spatula
- Steamer (bamboo steamer or pot with steamer insert)
- Zip‑Lock Freezer Bag (optional)
Critical Steps — Do Not Skip
- Seasoning the pork filling correctly (step 3).
- Sealing the wonton skin edges with water to prevent leaks (step 6).
- Steaming for the full 20 minutes without opening the lid early (step 7).
Chef Tips from the Video
- Use cold water to brush the edges; it creates a stronger seal than warm water.
- For extra aroma, add a few slices of fresh red chili to the steaming water.
- If you like a crispy top, after steaming, quickly pan‑sear the lasagna for 1‑2 minutes on each side.
Troubleshooting
Filling is too watery and the lasagna becomes soggy.
Add an extra teaspoon of cornstarch to the filling and squeeze excess moisture from the cabbage before mixing.
Wonton skins tear during layering.
Moisten the skins lightly with water before handling and work quickly; if a tear occurs, patch with a dab of water and press gently.
The center is undercooked after 20 minutes.
Check that the steamer water is at a rolling boil before placing the basket and steam an additional 5‑7 minutes.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Wrap tightly in plastic wrap and place in a zip‑lock bag; keep for up to 2 months.
Room temperature: Do not store at room temperature for more than 2 hours due to meat safety.
Make-Ahead Tips
- Prepare the filling a day ahead and keep refrigerated; the flavors meld.
- Assemble the lasagna, freeze uncooked, and steam directly from frozen when needed.
Frequently Asked Questions
What is the cultural significance and history of dumpling lasagna in Chinese cuisine?
While not a traditional Chinese dish, the dumpling‑lasagna concept blends the beloved Chinese dumpling (jiaozi) with the layered presentation of Italian lasagna, reflecting modern internet‑driven fusion trends popularized on platforms like TikTok and YouTube.
What are the traditional regional variations of dumpling‑style layered dishes in China?
In northern China, layered steamed buns (bao) and stacked dumplings are sometimes served at festivals, but they use wheat dough rather than wonton skins. The viral version swaps the dough for thin wonton wrappers to mimic lasagna sheets.
How is dumpling lasagna traditionally served in Chinese home cooking?
It is usually cut into squares, drizzled with a light soy‑based sauce or chili oil, and eaten directly from the steamer or on a plate with a side of pickled vegetables.
What occasions or celebrations is dumpling lasagna associated with in modern Chinese food culture?
The dish is popular for casual gatherings, livestream cooking challenges, and as a novelty for birthday parties or family meals where a fun, shareable centerpiece is desired.
What authentic ingredients are essential for a traditional Chinese dumpling filling versus acceptable substitutes?
Traditional fillings use ground pork, napa cabbage, ginger, garlic, and soy‑based seasonings. Substitutes can include ground chicken or turkey, bok choy instead of cabbage, and mushroom varieties for added umami.
What other Chinese dishes pair well with dumpling lasagna?
Serve it alongside a light cucumber‑soy salad, hot and sour soup, or a simple stir‑fried bok choy to balance the richness of the steamed layers.
What are the most common mistakes to avoid when making dumpling lasagna?
Common errors include over‑seasoning the raw filling, not sealing the wonton edges which leads to leaking steam, and opening the steamer too early, which can cause a soggy texture.
Why does this dumpling lasagna recipe use steaming instead of baking?
Steaming keeps the wonton skins tender and preserves the delicate flavor of the pork filling, whereas baking would dry out the thin wrappers and change the intended texture.
Can I make dumpling lasagna ahead of time and how should I store it?
Yes. Assemble the layers, let them cool, then wrap tightly and freeze. When ready to eat, steam directly from frozen for 10‑12 minutes or thaw and steam for the full 20 minutes.
What texture and appearance should I look for when the dumpling lasagna is done?
The outer wonton skins should be glossy and fully cooked, the filling should be firm yet juicy, and the layers should hold together without excess water pooling at the bottom.
What does the YouTube channel Raina Huang specialize in?
Raina Huang’s channel focuses on quick, modern Asian‑inspired home cooking, often featuring viral recipes, creative twists on classic dishes, and practical tips for busy cooks.
How does the YouTube channel Raina Huang’s approach to Chinese fusion cooking differ from other Chinese cooking channels?
Raina Huang emphasizes minimal equipment, fast‑track methods like steaming instead of frying, and incorporates trending internet food concepts, whereas many traditional Chinese channels stick to classic techniques and longer cooking times.
Last updated: August 30, 2026
