Viral Dumpling Lasagna

Okay. So. If dumplings and lasagna had a delicious little baby, this would be it.

This recipe is for anyone who wants to feel like a kitchen genius without actually committing to full dumpling-folding chaos. No 50 perfect little pleats. No tears. Just layers of sweet-savoury porky goodness, steamed into a glossy, scoopable, “who needs manners?” situation.

It’s sweet, savoury, a little sticky, and dangerously delicious. Like… “I’ll just have a bite” and then you’re scraping the ramekin with a spoon like it owes you money.

What You’ll Need

Filling

• 1 lb ground pork
  
  

• 1 cup cabbage, finely chopped
  
  

• 1/4 cup green onions, thinly sliced (plus extra for topping)
  
  

• 1 tbsp ginger, minced
  
  

• 1 tsp garlic, minced
  
  

• 4 tbsp sweet soy sauce
  
  

• 2 tbsp mirin
  
  

• 4 tbsp sesame oil
  
  

• 3 tbsp hoisin sauce
  
  

• 1/4 tsp white pepper
  
  

Topping

• 5 tsp chili crisp oil
  
  

• 5 tsp soy sauce
  
  

For the “Lasagna” Layers

• 1 package fresh wonton wrappers
  
  

• Water (for sealing + steaming)
  

How to Make It (aka your Lasagna Era)

1) Mix the filling

In a big bowl, toss in everything from the filling list and mix until it looks slightly sticky/wet and well combined.

Sassy tip: The stickier it looks, the better it holds together. If you’re worried, you’re doing it right.

2) Set up your “lasagna station”

You’ll want:

• wonton wrappers
  
  

• 5 ramekins
  
  

• your pork mixture
  
  

• a little bowl of water
  
  

• a spoon (or your clean hands if you’re living on the edge)
  
  

3) Layer it up

This is the fun part. Think “mini lasagna,” but instead of noodles we’re using wonton wrappers because we’re modern and emotionally stable.

For each ramekin:

1. Place 1 wonton wrapper in the ramekin (press it in gently).
   
   

2. Add a layer of filling (don’t pack it down like concrete — just smooth it).
   
   

3. Repeat that two more times so you have 3 layers total.
   
   

   • Your top layer should be meat (because we’re not here to be delicate).
     
     

4. Add about 2 tbsp water into each ramekin.
   
   

5. Finish with 1 wonton wrapper on top.
   
   

Pro tip: If your wrapper doesn’t fully cover the top, no stress. This recipe isn’t judging you. It’s a dumpling lasagna.

4) Time to steam

1. Add water to a deep pan or large pot so it reaches about halfway up the sides of the ramekins.
   
   

2. Bring the water to a boil.
   
   

3. Carefully place the ramekins in the pot.
   
   

4. Reduce heat to medium-high (you want a steady steam, not a bubbling hot tub).
   
   

5. Cover and steam for 20 minutes.
   
   

When they’re done, everything will look glossy and set, and your kitchen will smell like you should be charging admission.

The Toppings (aka the moment of glory)

Right before serving:

• Drizzle each lasagna with sweet soy + chili crisp oil (use your listed: 5 tsp + 5 tsp)
  
  

• Sprinkle with extra green onions
  
  

And then… stand back, because people will magically appear in your kitchen like it’s a neighbourhood open house with free cookies.

Serving Notes (because I care about your joy)

• Eat straight from the ramekin = elite behaviour.
  
  

• These are incredible as a starter, a main, or a “I had a day” dinner.
  
  

• If you’re feeling fancy, add a little cucumber salad on the side and pretend you planned it.

• If you don't eat them all (what's wrong with you?) you can cover with saran wrap for a few days.  To re-heat (because you aren't not a savage eating it cold) just add a tbsp of water, microwave for 2 mins.  Voila!