Dumpling lasagna has been all over social media lately, and I loved the idea of turning something as familiar as pork dumplings into an easy layered dish. Instead of wrapping each dumpling individually, the wrappers are layered with a juicy pork filling, then the whole thing is steamed together until tender. You still get that comforting dumpling flavor in every bite, just with a lot less folding and pleating. I like finishing mine with a little soy sauce and chili oil for extra flavor, but a simple drizzle of soy sauce works just as well.

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Dumpling Lasagna

Maggie Wu
4 servings
A layered twist on pork dumplings with juicy scallion-ginger filling, tender Shanghai wrappers, and a savory finishing sauce.
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Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients
 

Pork Filling

  • 1 lb ground pork
  • 3 stalks scallions, chopped
  • 1 tbsp grated ginger
  • 2 tbsp soy sauce
  • 1/4 tsp white pepper powder
  • 1/2 tsp salt
  • 1 egg white
  • Scallion Oil
  • 3 scallions, about 1/4 cup, finely chopped
  • 3 tbsp neutral oil, heated

For Assembly

  • 15 Shanghai-style dumpling wrappers
  • 2 tbsp water

For Serving

  • 2 tbsp Soy sauce
  • 1 tbsp Chili oil , optional

Instructions
 

  1. Make the pork filling. Add the ground pork, scallions, ginger, soy sauce, white pepper, salt, and egg white to a bowl. Mix well until everything is evenly incorporated and the filling becomes slightly sticky.
  2. Make the scallion oil. Place the finely chopped scallions in a small heat-safe bowl. Heat the neutral oil until hot, then carefully pour it over the scallions. Stir, then mix the scallion oil into the pork filling.
  3. Assemble the dumpling lasagna. Arrange 5 Shanghai dumpling wrappers across the bottom of a heat-safe dish, slightly overlapping as needed. Spread half of the pork filling evenly over the wrappers.
  4. Place another 5 wrappers over the pork, followed by the remaining pork filling. Finish with the last 5 dumpling wrappers on top.
  5. Steam. Pour 2 tablespoons of water evenly over the top to help the wrappers steam and soften. Place the dish into a steamer, cover, and steam for about 15 minutes, or until the pork is fully cooked and the wrappers are tender.
  6. Serve. Finish with soy sauce and your chili oil mixture to taste. For a simpler version, skip the chili oil mixture and drizzle with soy sauce only.
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