Viral Dumpling Lasagna Recipe 🥰✨

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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