Steamed Pork Dumpling Lasagne (Viral TikTok Recipe)
Dumpling lasagne is every bit as good as the viral videos would have you believe - silky and just like a soup dumpling, only much easier to make.
Servings: 6
Calories: 372kcal
Ingredients
- 1 lb ground pork or ground chicken, see notes
- 1.5 Tbsp soy sauce
- 1 clove garlic minced
- 1/2 inch piece ginger fresh, grated or minced
- 2 tsp oyster sauce
- 1 Tbsp Shaoxing wine or dry sherry, see notes
- 2 tsp sesame oil
- ¼ cup chopped green onions or chives, see notes
- ½ tsp fine salt
- ½ tsp pepper
- 24 round dumpling wrappers approx, see notes
- 3 Tbsp chilli crisp for serving, vary amount to taste
- 1 Tbsp soy sauce extra, for serving
- snipped chives or green onions for serving
Instructions
- Put the pork, soy sauce, garlic, ginger, oyster sauce, Shaoxing wine, sesame oil, green onions, salt and pepper into a large bowl and mix well. I use my hands for the quickest and easiest approach.1 lb ground pork, 1.5 Tbsp soy sauce, 1 clove garlic, 1/2 inch piece ginger, 2 tsp oyster sauce, 1 Tbsp Shaoxing wine, 2 tsp sesame oil, ¼ cup chopped green onions, ½ tsp fine salt, ½ tsp pepper
- Half fill another bowl with room temperature water. Working with one dish at a time, briefly dip a dumpling wrapper in the water and lay it in the base of your dish. Spread a couple of tablespoons of the pork mixture over the dumpling wrapper, squishing it out so it goes right to the edges. Repeat with more dumpling wrappers (dip each into the water before putting into the dish) and more pork, so you have three layers of pork and four dumpling wrappers in each dish. You'll finish with a dumpling wrapper on top. Repeat for all 6 dishes.24 round dumpling wrappers
- Carefully pour a tablespoon of water over the top of each dish, tilting so it goes down the sides of the dish rather than sitting on top.
- Preheat your oven to Steam, 212°F/100°C, 100% humidity. While the oven heats, put all your dishes onto a large perforated tray so it's easier to transfer them in and out of the oven.
- Put the tray into the hot oven, and cook the dumpling lasagnes until the meat is cooked through, about 20 minutes.
- Remove the finished lasagnes from the oven, top with chilli crisp and extra soy sauce, and a few snipped chives or green onions. Serve immediately, scooping down to the bottom of the dish to get the soupy, saucy liquid as well as the meat and dumpling layers on top.3 Tbsp chilli crisp, 1 Tbsp soy sauce, snipped chives or green onions
Notes
- Dishes for dumpling lasagne. Small round dishes with a flat base are the best for this recipe (unless you want to make a big lasagne, in which case see note 6 below). I have some white ramekins and the cute black dishes you see in the images, bought from ALDI a few years ago. They measure 3 1/2 inches diameter and 2 inches tall (9x5cm), and hold a cup (250ml) in volume. If your dishes are a little bigger or smaller it won't make a huge difference, you may just need to adjust your cooking up time by a couple of minutes if you end up with more lasagne layers.
- Ground meat. You can use any ground meat you like in this recipe. Pork is the traditional meat for dumpling fillings, but I also love to use ground chicken because it takes on the seasonings really well. Try to use something with a little fat (chicken thigh mince rather than chicken breast would be ideal!); very lean meat won't give you the silky, slurpy soup dumpling mouthfeel you're looking for here.
- Shaoxing wine. This Chinese cooking wine is a staple in my house for all sorts of Asian recipes; it's readily available at Asian grocery stores and lasts for ages. Dry sherry is a good substitute if Shaoxing is hard to get or you don't want to buy a bottle. If you're steering completely clear of alcohol you can leave it out, or use a teaspoon of rice wine vinegar instead of the wine.
- Green onions/chives. Generally I wouldn't say these are interchangeable, but in this recipe you can use either ingredient and it'll come out well. Green onions will give you a more obviously onion-y finish while the chives are more subtle; both are good so just use what you have.
- Dumpling wrappers. I use round wrappers, from the freezer section of my local Asian supermarket. They fit perfectly into the little round dishes I used for this recipe. Square wrappers are absolutely fine, in fact better if you're using rectangular or square dishes!
- Big lasagne vs individual ones. You can absolutely make this as a larger, single dish to share. I'd use square dumpling or wonton wrappers and overlap them slightly to make the layers (as if you were using lasagne sheets). Add about 1/3-1/2 cup water to the dish once you've layered everything. Depending on the thickness of your finished lasagne, you'll need to steam it for 30-40 minutes to cook all the way through.
- Chilli crisp. I love this stuff, we go through a lot of it here for garnishing so many different meals! Different stores and different areas will have different brands, so take your pick. Chilli oil is a great substitute if there's no chilli crisp in your local store.
Nutrition
Calories: 372kcal | Carbohydrates: 19g | Protein: 17g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 57mg | Sodium: 882mg | Potassium: 277mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 52IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 2mg
