Dumpling Lasagna

Dumpling Lasagna

If you are on social media, no doubt you have seen this Dumpling Lasagna recipe go viral on all platforms. I wish I knew who originally came up with this brilliant idea so I could give credit where it is due, but such is the nature of “viral recipes” that everyone is now making this dish!

What is a Dumpling Lasagna?

A Dumpling Lasagna uses dumpling filling and dumpling wrappers to create a layered lasagna-like dish which has all the flavours and components of a traditional dumpling, but without the fuss of having to fold and pleat individual dumplings.

If you add broth to the dish, your Dumpling Lasagna will be reminiscent of a soup dumpling, but much easier to eat!

This recipe a rather clever way to re-imagine dumplings, although I don’t think it is necessarily quicker or easier than making dumplings 😉

My kids were skeptical at first, especially since they adore traditional dumplings. But they were quick to give their nod of approval, complete with thumbs up, like how they do on Tik Tok reels 😅 One advantage for kids is that a Dumpling Lasagna can only be eaten with a spoon – no chopsticks required!

Dumpling Lasagna Recipe

For my take on this Dumpling Lasagna recipe, I have used my own recipe for Chinese Chicken Dumplings, which uses chicken and cabbage. However, if you prefer pork, you can use my recipe for Pork & Vegetable Potstickers.

But whichever recipe you decide to use, omit the cornflour (US: cornstarch) in the filling because, for a Dumpling Lasagna, you want to create a lovely soup to keep everything moist.

My dumpling recipes are always heavy on the vegetable component, i.e. I load up the filling with either cabbage or bok choy, which means I can serve dumplings without having to worry about cooking a separate vegetable side dish.

I also recommend using store-bought dumpling wrappers in this recipe because they are thinner than Homemade Dumpling Wrappers, which makes them easier and quicker to cook in this recipe. You can use either gyoza wrappers or wonton wrappers, either of which are readily available at Asian grocers.

What Size Ramekin to Use

For this Dumpling Lasagna, each layer equates to 1 dumpling.

For these photos, I have used ceramic pie dishes with a 300 ml (1 1/4 cup) capacity and which fit 5 layers of wrappers (including the top layer). This is enough for one light adult serving.

For my kids, I used smaller ramekins with a capacity of 250 ml/1 cup, and which fit 4 layers of wrappers. They are the same ramekins used for my Chinese Steamed Eggs.

You can also make the Dumpling Lasagna in a larger dish and serve it family-style, but the advantage of serving the Dumpling Lasagna in individual dishes is that the dish remains hotter for longer, plus the soup remains in each dish.

How to Make Dumpling Lasagna

Step 1

Place all of the ingredients for the dumpling filling into a large bowl. When adding the seasoning, add all of it on top of the meat so that it can absorb the flavours.

Step 2

Using a pair of chopsticks, mix the dumpling filling in a clockwise direction until the mixture becomes paste-like in texture.

Step 3

Start with a layer of dumpling filling in the ramekin.

Step 4

Dip a dumpling wrapper in a bowl of water and place it on top of the filling.

Step 5

Keep repeating the layers until you reach the top of the ramekin. You need to leave a bit of room at the top to pour some liquid.

I like to use only a scant tablespoon of filling between each layer so that the dish is not too meat-heavy. For my 300 ml (1 1/4 cup) ramekin, I was able to fit 5 layers of wrappers, including the top layer.

Step 6

Finish the Dumpling Lasagna with two layers of dumpling wrappers. Then pour about 3-5 tablespoons of chicken stock or water on top of the Dumpling Lasagna. Chicken stock will boost the flavour of the soup which will form at the bottom of the dish, but water works equally well.

Run a thin pairing knife around the edge of the lasagna to allow the stock to seep through to the bottom. I generally aim to have enough stock to come halfway up the sides of the ramekin. You need to have enough stock to cook and soften the dumpling wrappers, as well as to keep the dish moist.

Step 7

Steam the Dumpling Lasagnas for 20-25 minutes, depending on size. To test if it is cooked through, insert a thin pairing knife into the centre of the Dumpling Lasagna. If the blade is hot to the touch, the Dumpling Lasagna is cooked through. The Dumpling Lasagna is also cooked if a spoon can easily cut through the layers.

I have a steam oven, so I can easily place all of the ramekins onto one tray, and simply steam at 100°C/212°F.

If you are using a stove-top steamer, you may need to steam the Dumpling Lasagnas in batches.

Step 8

For each Dumpling Lasagna, pour over a scant teaspoon each of soy sauce, Chinese black vinegar, and chilli oil, followed by a generous topping of chives or spring onions (scallions) and coriander (cilantro). Serve immediately.

Tips for Making Dumpling Lasagne

• Cooking time. The cooking time will depend on how big your ramekins are, how many layers you have used in your lasagna, and how thick your dumpling wrappers are. Insert a small thin pairing knife into the centre of the dumpling lasagna. If the blade is hot to the touch, the dumpling lasagna is cooked through. A spoon should also be able to cut through the lasagna layers easily.
• How much liquid. The amount of liquid required will also depend on how big your ramekins are, how many layers you have used in your lasagna, and how thick your dumpling wrappers are. Aim to have the liquid come halfway up the sides of the ramekins. During cooking, the wrappers will absorb some of the liquid.
• Type of wrappers. You can use either wonton wrappers or gyoza wrappers, which can be found in the frozen section of Asian grocery stores. If you can only find square wrappers, you can trim them into a round shape, or use square ramekins.
• Size of ramekins. I recommend choosing ramekins which are large enough to fit the dumpling wrappers snugly.
• Thin layers. I don’t like meat-heavy dishes, so I only use a thin layer of filling between the dumpling wrappers (about a scant tablespoon). But use more filling if you wish.
• Use napa cabbage leaves. If you want to make your Dumpling Lasagnas more filling, consider using napa cabbage leaves (Chinese cabbage) in place of the dumpling wrappers, or alternate them with the dumpling wrappers. I recommend blanching the cabbage leaves first to ensure they are completely softened and cooked through in the Dumpling Lasagna.
• Serving size. For these photos, I have used ramekins with a 300 ml (1 1/4 cup) capacity and which fit 5 layers of wrappers (including the top layer). This is enough for one light adult serving.