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Savory Pork Dumpling Lasagna

This viral sensation features layers of savory pork filling seasoned with garlic, ginger, and soy sauce, separated by tender dumpling wrappers and finished with a tangy, spicy sauce. Perfect for busy weeknights or meal prepping, this dish delivers restaurant-quality results with minimal effort.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 pound ground pork (80/20 blend works best for juicy filling)
  • 1/2 cup onion (finely chopped, yellow or white)
  • 3 cloves garlic (minced)
  • 1 tablespoon fresh ginger (grated)
  • 3 stalks green onions (chopped)
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 25–30 pieces dumpling wrappers (square or round wrappers both work)
  • 1/2 cup water or chicken stock (for steaming)
  • 4 tablespoons soy sauce (for finishing sauce)
  • 2 tablespoons rice vinegar
  • 3–4 tablespoons chili oil (adjust to heat preference)
  • 2 tablespoons green onions (for garnish and optional toppings)

Instructions

  1. In a large bowl, add the ground pork, finely chopped onion, minced garlic, grated ginger, and chopped green onions. Mix until well combined, about 1-2 minutes.
  2. Pour in the light soy sauce, dark soy sauce, and sesame oil, then sprinkle with salt and black pepper. Mix thoroughly with your hands or a spoon until the filling becomes sticky and uniform, about 2-3 minutes.
  3. Set the filling aside for 5 minutes while you prepare your steamer and baking dish.
  4. In a heatproof dish suitable for steaming (about 8×8 inches), spread a thin, even layer of the pork filling across the bottom, using roughly 3-4 tablespoons.
  5. Arrange dumpling wrappers in a single layer on top of the filling, overlapping slightly as needed to cover the surface completely.
  6. Continue alternating layers of filling and wrappers until you have three complete layers of each, ending with a layer of wrappers on top. You'll use approximately 25-30 wrappers total.
  7. Pour the water or chicken stock evenly over the top layer of wrappers, letting it soak in slightly for about 1 minute.
  8. Carefully place your filled dish into a steamer basket and cover. Steam over medium heat for 25-30 minutes, until the pork is fully cooked through and the wrappers are tender but still intact.
  9. The filling should be opaque and show no pink when you check the center with a fork or knife.
  10. Remove the dish from the steamer using tongs or oven mitts and let it rest for 3-5 minutes before saucing.
  11. In a small bowl, whisk together 4 tablespoons soy sauce, 2 tablespoons rice vinegar, and 3-4 tablespoons chili oil until well combined, about 30 seconds.
  12. Taste the sauce and add more chili oil if you prefer extra heat, or reduce it for a milder flavor.
  13. Pour the sauce evenly over the top of the rested lasagna, letting it seep into the layers.
  14. Top with chopped green onions and drizzle with extra chili oil. Cut into squares directly in the baking dish for an impressive presentation.
  • Author: Adriana
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: Asian

Nutrition

  • Serving Size: 1
  • Calories: 350
  • Sugar: 1g
  • Sodium: 800mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 70mg