how to make pork dumpling lasagna at home; A quick, no-fold dumpling lasagna recipe,
Try this viral pork dumpling lasagna recipe — no folding, big flavor, and fast weeknight dinner. Learn how to make this Asian fusion favorite step-by-step!
Ingredients
Mild Version (Kid-Friendly) - Optional spice addition at the bottom
- 1 lb ground pork (or ground chicken, turkey, or beef)
- 2 tablespoons soy sauce
- 1½ teaspoons minced garlic
- 1½ teaspoons minced ginger
- 1 tablespoon oyster sauce
- 1½ tablespoons Shaoxing wine No Shaoxing wine? Dry sherry is the best substitute. Mirin or chicken broth also work very well here.
- 1 tablespoon sesame oil
- ⅓ cup chopped green onions
- ¾ teaspoon salt , or to taste
- ¾ teaspoon black pepper
- Round dumpling wrappers
- ½ cup Chicken broth or water, for steaming
Spicy Option (Optional)
- 1 –2 tablespoons chili crisp or chili oil
- ½ –1 teaspoon chili garlic sauce (optional, for extra heat)
- ¼ teaspoon crushed red pepper flakes (optional)
Veggie Add-Ins (Optional)
- Finely chopped napa cabbage
- Mushrooms (shiitake or cremini)
- Shredded carrots
- Spinach (very finely chopped)
Optional Garnishes
- Chili oil or chili crisp
- Extra green onions
- Sesame seeds
- Black vinegar drizzle
Instructions
One-Pan Method (Recommended)
- In a large bowl, mix the ground pork, soy sauce, garlic, ginger, oyster sauce, Shaoxing wine (or substitute), sesame oil, green onions, salt, and black pepper until just combined.
- Lightly grease an 8x8-inch or 9x9-inch baking dish, deep skillet, or shallow Dutch oven.
- Spread a thin, even layer of the pork mixture in the bottom of the pan. Top with a single layer of dumpling wrappers, slightly overlapping if needed.
- Repeat layers until all pork is used, finishing with dumpling wrappers on top.
- If using the spicy option, spoon chili crisp or chili oil between layers.
- Pour ½ cup broth or water around the edges of the pan (not directly on top).
- Cover tightly with a lid or foil and cook on the stovetop over medium-low heat for 20–25 minutes, until pork is fully cooked and wrappers are tender.
- Let rest 5 minutes before slicing or scooping and serving.
Ramekin Method (Optional)
- Divide pork mixture and wrappers between 6–8 greased ramekins.
- Layer pork and wrappers, adding chili oil between layers if using.
- Add 2 tablespoons broth or water to each ramekin.
- Place ramekins in a large pot with water halfway up the sides.
- Cover and steam for 15–18 minutes, until cooked through.
Notes
-
- To prevent a soggy center: use a wide pan, keep layers thin, add liquid around the edges, and rest before serving.
- Optional airflow hack: place a small heat-safe glass ramekin, metal biscuit cutter, or stainless steel measuring cup in the center of the pan and build layers around it. Grease the outside lightly for easy removal.
- If using very lean meat, add 1–2 tablespoons broth to the filling for moisture.
- Broth instead of water adds a soup-dumpling-style flavor.