VIRAL PORK DUMPLING LASAGNA
on Dec 12, 2025, Updated Jan 24, 2026
This post may contain affiliate links. Please read our disclosure policy.
Want to know my biggest culinary obsession? Taking traditional flavors from different cultures and smashing them together into something totally new and wildly delicious 😋. This Viral Pork Dumpling Lasagna had my attention immediately 👀! It takes everything you love about juicy, slurp-worthy soup dumplings and turns it into a cozy, layered lasagna situation. I saw this recipe blowing up on TikTok and obviously had to see what’s up. Think of it as a deconstructed pork soup dumpling with way less effort, all the flavor, and a method so simple it feels almost sus 🤨. The result is a 5000/10, TMN approved, eat-it-multiple-times-a-week type meal, with 100% food fixation potential.
Key Takeaways
- The Viral Pork Dumpling Lasagna combines traditional flavors into a layered, cozy dish that mimics pork soup dumplings.
- This recipe is low effort, packed with flavor, and requires no dumpling folding skills.
- Use ground pork, soy sauce, garlic, and dumpling wrappers to create this savory meal.
- Customize the dish with different meats, plant-based alternatives, or additional veggies for a veggie-loaded version.
- Serve with fresh sides like Asian cucumber salad or shrimp spring rolls for a complete meal.
Table of Contents
Why You’ll Love Viral Pork Dumpling Lasagna
If you love the taste of savory, garlicky, juicy dumplings 🥟, you will be head over heels for this Viral Pork Dumpling Lasagna. No dumpling folding skills required 🙅♀️ – you get all the delicious pork dumpling flavor without any pinching or pleating. Just layer the ingredients, set a timer ⏲️ and you’ve pretty much mastered this recipe. From there, the magic happens. As it steams, the pork releases its juices into the layers, creating a broth that soaks into the wonton wrappers and makes every bite ridiculously flavorful. The wonton wrappers turn silky and tender, almost noodle like, while the pork stays fluffy and juicy. This recipe deserves all the hype! It’s low effort, packed with flavor, totally customizable, and perfectly portioned for an elite girl-dinner moment 😍!
Ingredients
🐖 Ground Pork: The protein base adds hearty texture while still feeling light and tender.
🤎 Soy Sauce: Provides deep umami notes for authentic Asian flavor.
🧄 Garlic: Brings boldness to every bite.
🫚 Ginger: Smells amazing and adds a sweet+savory hit of gentle spice.
🧅 Scallions: Fresh and bright, green onions help balance the richness of the dish.
🦪 Oyster Sauce: Adds savory depth and a slight sweetness for complexity.
🍶 Shaoxing Wine: This is totally optional, but I like using it to add a subtle, nutty flavor.
🪔 Sesame Oil: Elevates the dish with that signature toasty aroma.
🥟 Dumpling Wrappers: Creates layers of chewy texture that hold all the flavors together.
💧 Water: Helps steam the layers, keeping the pork juicy and the wrappers soft.
Nonna’s Tip 🥟
Lightly press down each layer as you build it. Gently packing the pork and dumpling wrapper layers removes air pockets, helps the liquid distribute evenly, and gives you cleaner, more cohesive layers once it’s steamed.
Variations and Substitutions for Viral Pork Dumpling Lasagna
- Feel free to swap ground pork for ground turkey, beef, or chicken 🐔.
- Make these plant-based with your favorite meat alternative, mushrooms 🍄, or tofu instead of ground meat.
- Instead of dumpling wrappers 🥟, you can use wonton wrappers – which are slightly thinner – or even pieces of softened lasagna sheets for a creative twist.
- There are a couple of swaps for Shaoxing wine 🍷 in a pinch. Dry sherry is a 1:1 substitute that best mimics the flavor. However, you could also mix 1 tablespoon mirin with 1/2 tablespoon of rice vinegar for a balanced match.
- For a veggie loaded version, add in finely chopped cabbage 🥬, carrots 🥕, green onions 🧅, and mushrooms 🍄.
Best Served With
- Fresh and flavorful Asian Cucumber Salad 🥒.
- A side of Quick Pickled Veggies.
- These colorful Shrimp Spring Rolls 🍤.
- This crunchy Korean Carrot Salad 🥕.
Similar Recipes
Common Questions
Dry sherry is the closest match to Shaoxing wine in both flavor and aroma and can be swapped in the exact same amount. Mirin also works well, however, you’ll need to adjust the sweetness by mixing 1 tablespoon of mirin with ½ tablespoon rice vinegar.
Absolutely! You can layer the ingredients in a ramekin up to 12 hours ahead and store in the refrigerator. Then, steam right before serving.
These are best enjoyed fresh, however you can freeze assembled, uncooked ramekins for up to 1 month in a freezer bag. Steam them for an extra 8-10 minutes if cooking from frozen.
The pork is fully cooked when it reaches an internal temp of 160F (71C). Additionally, the juices will run clear and the top dumpling layer will look glossy and set.
Absolutely! You can swap the ground pork for any ground meat of choice. Additionally, you can even use mushrooms or tofu for a plant-based version.
Viral Pork Dumpling Lasagna
Ingredients
- 350 grams ground pork, or any meat
- 1.5 tablespoons soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 teaspoons oyster sauce
- 1 tablespoon Shaoxing wine, or dry sherry – optional
- 2 teaspoons sesame oil
- ¼ cup chopped green onions
- ½ teaspoon salt, to taste
- ½ teaspoon pepper
- round dumpling wrappers
Instructions
- In a large bowl, mix the ground pork with the rest of the ingredients.
- In a mug or ramekin, add a layer of the pork mixture followed by a dumpling wrapper, then another layer of pork mixture.
- Now, add 30 ml of water.
- Finally, add 1 dumpling wrapper on top to finish off. The top dumpling wrapper should be pressed down and submerged in the water too.
- Mine are layered in this order: pork, wrapper, pork, water, wrapper. I repeat this step for all of my ramekins.
- Place ramekins in a large pot and add water halfway up the sides. Cover with a lid and steam for 15 minutes.
- Add spicy chili oil and enjoy!
Nonna’s Notes
- Protein: Swap ground pork for turkey, beef, chicken, or use tofu/mushrooms for a plant-based twist.
- Wrappers: Dumpling wrappers, wontons, or softened lasagna sheets work.
- Shaoxing Wine: Dry sherry is a perfect 1:1 swap, or use 1 tbsp mirin + ½ tbsp rice vinegar.
- Veggies: Add cabbage, carrots, green onions, mushrooms for extra flavor.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was amazing!!! I made a couple of large ones… ended up gobbling them up all by myself! Will make some gyozas with the leftover meat I have. Honestly, for anyone reading this, these are so easy to make – literally 20mins from the start of prep to on the plate. Please give them a try!
Omg this photo is making me crave these all over again, Bonnie! 😍 Yum!
Quick and easy!
Yay, so happy you liked it Katie ❤️
Could I make this in a rice cooker?
Hi Denisa, I’ve never made it in a rice cooker, so I don’t want to lead you astray. Let us know how it goes if you do try it!
In step 6 when you place the ramekins in a large pot and steam them…should the water already be hot in the pot when you place the ramekins in or turn the stove on after the ramekins have been added to the pot?
Great question! Yes, you want to preheat the water in the pot before placing the ramekins. Enjoy! ☺️
This was absolutely delicious, will definitely make it again.
Thank you, Matt. Enjoy! 😊
I tried this out with a couple of the variations listed on the bottom, and 1 major change which ended up not working out too well.
I used gluten free lasagna sheets, which i hadnt softened enough apparently. I used beef instead of pork, added grated carrots.
Then where things went awry: i tried doing it family style rather than individual ramikens. In my dutch oven, i did layers of filling and noodles(ended up being 3 layers of noodles) and tried it lid on in the oven instead of in a steamer. After 30 minutes the noodles were soft enough, but by that time the beef filling had kinda overcooked and dried out. I also needed to add an extra cup of water after the noodles drank all the broth half way through.
The end result was a bit bland, and it probably could have handled double the soy sauce, oyster sauce, ginger, and garlic
I say that to say i do NOT fault this recipe at all! I think this recipe has excellent bones to make as is or changed to suit someones tastes and was a great starting point.
i would recommend trying this recipe more faithfully than me for your first attempt with it haha
Oh my gosh, this comment took me on a full adventure. So cool to know you can make this in a dutch oven!
I’ve made this two times and we love it. I’ve added Napa cabbage, mushrooms
And a ton of ginger with ground chicken. Don’t be afraid to add more chicken stock to the bowl. It’s easy and delicious.
Great tips, Jayme! I love your pretty bowls! 😍
This was SO delicious and so easy! For me personally, I’d use low sodium soy sauce but that’s the only change I’d make! Also, if you’re like me and have never cooked with dumpling wrappers before, I used mine from frozen and they turned out perfect!
Than you for sharing these helpful tips! Enjoy! ☺️
I was so scared to make these so I had someone make them for me. I should not have been scared! It was so simple and so so so so so good!
This went very gummy. The wonton wrappers overcooked. Not a successful recipe.
Hi, Carla! The wontons should be tender and soupy. Maybe try adding a splash more water to each wonton layer. Hope this helps! ❤️
I plan to try to make these in a larger casserole rather than individual ramekins. They could still be cooked in the oven in a water pan. I may try to brush with oil and broil when done to mimic the pan-fried aspect. Wish me luck!
Good luck! Let me know how they turn out! ❤️