Description
This Viral Dumpling Lasagna recipe combines the flavors of Asian dumpling filling layered with wonton wrappers, steamed to perfection for a comforting and unique twist on traditional lasagna. Featuring ground pork, napa cabbage, mushrooms, and a savory blend of sesame oil, mirin, oyster sauce, and soy sauce, this easy-to-make dish is served warm and garnished with chili oil and green onions for an irresistible umami experience.
Ingredients
Dumpling Filling
- 1 Pound Ground Pork
- 1 Cup Napa Cabbage, chopped
- 3 Green Onions, finely sliced
- 1 Tablespoon Fresh Ginger, minced
- 2 Cloves Garlic, mashed
- 6 Mushrooms, finely chopped
- ½ Teaspoon Baking Soda (optional, for fluffier texture)
- 2 Tablespoons Sesame Oil
- 2 Tablespoons Mirin (or Shaoxing wine)
- 2 Tablespoons Oyster Sauce
- ¼ Cup Low Sodium Soy Sauce
Assembly and Garnish
- 1 Package Wonton Wrappers
- Green Onions (for garnish)
- Chili Oil (for garnish)
Instructions
- Prepare the Dumpling Filling: In a large bowl, combine ground pork, chopped napa cabbage, green onions, minced ginger, mashed garlic, finely chopped mushrooms, baking soda (if using), sesame oil, mirin, oyster sauce, and low sodium soy sauce. Mix thoroughly using your hands or a fork until the ingredients are evenly incorporated.
- Layer the Dumpling Lasagna: Set up your ramekins or mugs. Start by spooning a layer of the pork mixture into the bottom, then place a wonton wrapper on top. Continue alternating layers of the pork filling and wonton wrappers, pressing each layer gently to compact it, until the ramekin is almost full.
- Add Water and Seal: Pour ⅓ cup of water into each ramekin just before the final layer. Top with two wonton wrappers to seal the mixture inside the ramekin, creating a sealed ‘lasagna’ structure.
- Steam the Layers: Place the ramekins into a dutch oven or a large pot with water filled halfway up the sides of the ramekins. Cover the pot with a lid and steam the dumpling lasagna for about 20 minutes, or until the pork is fully cooked and the wonton wrappers become soft and tender.
- Garnish and Serve: Carefully remove the ramekins from the steamer. Finish each serving by drizzling with chili oil and sprinkling additional sliced green onions on top. Serve warm directly from the ramekin for a cozy and flavorful meal.
Notes
- Using baking soda in the filling helps create a fluffier texture but is optional.
- If you don’t have mirin, Shaoxing wine is a great substitute.
- Be careful when removing ramekins from the steamer as they will be hot.
- This recipe can be adapted with ground chicken or turkey for a leaner option.
- Steaming ensures the pork stays moist and the wonton wrappers remain tender without becoming soggy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Steaming
- Cuisine: Asian Fusion
