This viral Dumpling Lasagna is a quick, fun twist on traditional soup dumplings that cooks in about 25 minutes from start to finish. Instead of folding each dumpling the usual way you build stacked layers of seasoned pork inside gyoza wrappers in a ramekin.
Dumpling Lasagna
This layered version of a soup dumpling turns simple ingredients into multiple bites of seasoned pork and wrapper that stay juicy because of the steaming. The ginger and garlic paste keep every layer aromatic, while the sauce adds all the flavors of your favorite soup dumpling. You don’t need to be a dumpling expert to put this on the table. It’s playful in presentation and satisfying with every spoonful.
This recipe fits into weeknight cooking because it uses pantry basics and familiar flavors. It’s a fun way to stretch 8 wrappers into two hearty portions and gives a new way to think about how dumpling ingredients can be layered into something more.
Why You’ll Love This Dish
- Fast Cooking – Cooks in under 30 minutes from start to finish for busy nights.
- Layered Flavor – Pork, ginger, garlic, and green onions stack to make every bite savory.
- Simple Ingredients – Uses common Asian pantry items you probably already have.
- Playful Presentation – Individual ramekins create personal servings that look great.
- Customizable Heat – Add chili crunch or sriracha to taste.
Try our Kimchi Gyoza, too!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Dumpling Wrappers – Gyoza wrappers work perfectly because they’re thin and pliable.
- Ground Pork – Forms the juicy base for the stacks, tender when steamed.
- Ginger Paste – Adds warmth and brightness without shredding fresh ginger.
- Garlic Paste – Provides aromatic depth in every layer.
- Green Onions – Thinly sliced for fresh bite and color.
- Soy Sauce – Salty umami seasoning that binds the pork layers.
- Black Vinegar – Slight tang to balance richness (can swap rice vinegar).
- Sesame Oil – Nutty note to round out Asian flavors.
- Chicken Stock – Keeps layers moist while steaming.
- Chili Crunch or Sriracha – Optional spicy topping to finish.
Try my Smash Dumplings, too!
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Prepare Steamer Setup – Add a couple inches of water to a large pot and set in a rack that keeps ramekins above the water. Start heating.
- Mix Filling – In a bowl combine ground pork, ginger paste, garlic paste, and sliced green onions. Divide into six even portions.
- Make Sauce – Whisk together soy sauce, black vinegar, sesame oil, and chicken stock in a small bowl; set aside.
- Layer Ramekins – Place a wrapper in a ramekin, add a portion of meat, then a teaspoon of sauce. Repeat until you have three layers of meat and four wrappers in each ramekin.
- Steam – Arrange ramekins on rack, cover tightly, and steam for 15 minutes or until internal temperature reaches at least 165°F. Cool briefly before serving with chili crunch or extra sauce.
Try my Pork Egg Rolls!
Recipe FAQ
Place cooled dumpling lasagna ramekins in airtight containers and refrigerate for up to 3 days. Reheat by steaming again briefly or microwaving until heated through.
Yes. Steaming works best to keep wrappers soft and meat moist. A short microwave burst works if you’re in a hurry, covering with a damp paper towel.
You can assemble the ramekins up to a day ahead and keep covered in the fridge. Steam right before serving for best texture.
Swap ground pork for ground chicken or turkey. Use rice vinegar if you don’t have black vinegar. Add mushrooms or shredded cabbage between layers for extra veg.
Have some Fried Wontons!
More Asian-Inspired Recipes
- Salmon Nigiri Recipe
- Spicy Ground Pork Udon
- Cantonese-Style Steamed Fish
- Grilled Korean-Style Flanken Short Ribs
- Traeger Miso Marinated Lingcod
- Traeger Korean Style Pot Roast
Viral Dumpling Lasagna
This viral Dumpling Lasagna takes your favorite soup dumplings and makes them fast AND easy!
Ingredients
- 8 dumpling wrappers (of gyoza wrappers)
- 1/2 pound ground pork
- 1/2 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 tablespoons sliced green onions
- 2 teaspoons soy sauce
- 1/2 teaspoon black vinegar
- 1/2 teaspoon sesame oil
- 4 tablespoons chicken stock
Instructions
- Put a large pot on the stove with a couple inches of water in it. Add a rack that'll keep your dumpling cups out of the water.
- While that's heating, mix together the ground pork, ginger, garlic, and sliced green onion. Divide it into 6 equally sized portions.
- In a small bowl, mix together the soy sauce, black vinegar, sesame oil, and chicken stock. Set aside.
- In a ramekin or wide-bottomed coffee cup (as pictured), add one dumpling wrapper.
- Spread one of the meat portions over the wrapper with a spoon.
- Add a teaspoon of the chicken stock mixture on top of the meat.
- Continue layering in this manner until all of the ingredients are used. You should have 3 layers of meat in each cup, and 4 wrappers in each cup.
- Place the ramekins onto the steaming rack and cover tighting with a lid.
- Steam the dumplings for 15 minutes, or until the internal temperature reaches at least 165°F.
- Carefully remove from the pot and let cool for a few minutes before you dig in. Top with some chili crunch if you like it spicy, or drizzle on some more dumpling sauce or sriracha.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 667Total Fat: 34gSaturated Fat: 11gUnsaturated Fat: 23gCholesterol: 110mgSodium: 1584mgCarbohydrates: 53gFiber: 2gSugar: 3gProtein: 38g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!