TikTok Dumpling Lasagna Recipe

This viral dumpling lasagna is ideal for anyone who loves dumplings but wants to skip the time-consuming work of crimping each one. It layers dumpling wrappers and a juicy pork filling into a casserole-style dish that can be steamed or baked. The result keeps all the classic flavors and satisfying texture with much less effort. If you enjoy this dish, try similar comfort-food recipes such as salmon sushi bake, mille-feuille nabe, or chicken with mixed vegetables.

Ingredient notes and substitutions

Please scroll down to the recipe card for the ingredient quantities!

• Ground pork – Use regular ground pork (about 15–20% fat) rather than very lean pork. The fat keeps the filling juicy and flavorful.
• Green cabbage and green onion – Finely diced cabbage adds texture and moisture; green onion adds brightness. Both are recommended.
• Ginger and rice wine – Fresh ginger and a splash of rice wine (Shaoxing or a substitute) round out the filling, cutting any unwanted porky flavors and adding aroma. If you don’t have rice wine, substitute sake, a light dry sherry diluted with water, or a small amount of extra water.
• Soy sauce – The recipe uses regular soy sauce. If you use low-sodium soy sauce, taste and adjust salt as needed.
• Water – Adding a little water to the filling may seem odd, but it helps keep the mixture moist and ensures the wrappers cook through without drying out.
• Toasted sesame oil – Used in the filling and lightly to grease the dish. It adds a toasty, nutty note and helps seal moisture in the filling.
• Dumpling wrappers – Any round or square dumpling wrappers work. Thicker wrappers give a slightly chewier, more pasta-like bite.
• Dumpling sauce – Make a simple dipping sauce from soy sauce, rice vinegar, water, and a little sugar for balance.
• Garnish – Sliced green onion, toasted sesame seeds, and a drizzle of chili oil or chili crisp make excellent finishing touches.

How to make the viral pork dumpling lasagna (two cooking methods)

Please scroll down to the recipe card for the full recipe and quantities.

Prepare the filling and assemble

1. Make the filling. In a large bowl, combine ground pork, finely diced cabbage, sliced green onion, minced ginger, soy sauce, water, rice wine, and toasted sesame oil. Stir until evenly combined, then work the mixture vigorously with chopsticks or your hand until it becomes tacky and slightly paste-like. This texture helps the filling bind together during cooking. Cover and chill until ready to assemble. The filling can be made 2–3 days ahead.

2. Prep for assembly. Separate the dumpling wrappers and have a small bowl of water ready for dipping. Lightly grease a heatproof 7×5-inch (18×13 cm) baking dish for a family-style portion, or use six 8-ounce ramekins for individual servings.

3. Layer the lasagna. Spread about one third of the filling evenly into the bottom of the greased dish. Dip a dumpling wrapper into the water so it’s fully moistened, let excess water drip off, and lay it over the filling. Continue covering the filling with wet wrappers (overlap as needed)—you’ll use about six wrappers per layer in the larger baking dish. Repeat to create three layers of filling and three layers of wrappers, finishing with a final layer of wrappers on top. For ramekins, one wrapper per layer is sufficient.

Two cooking options: steam or bake

4a. Steaming method (baking dish or ramekins): Set up a steamer that will fit your dish or ramekins. Bring at least an inch of water to a boil and maintain a steady simmer. Carefully place the dish or ramekins into the steamer, cover, and steam until the internal temperature reaches 160°F (71°C). Expect about 35–40 minutes for a 7×5-inch dish and 20–25 minutes for 8-ounce ramekins. Refill the steamer with water if needed.

4b. Baking method (best for the baking dish): Preheat the oven to 400°F (205°C). After assembling, pour about 1/4 cup (60 ml) of water or stock over the top layer and seal the baking dish tightly with aluminum foil. Pinch the foil around the rim so it sits slightly dipped to trap steam. Place the dish on a baking sheet to catch any drips and bake until the internal temperature hits 160°F (71°C), about 45 minutes.

5. Rest and serve. Remove the lasagna carefully from the steamer or oven and let it rest a few minutes. Spoon over some of the cooking juices, add dumpling sauce, chili oil if you like, and finish with sliced green onions and sesame seeds. Serve hot.

How to enjoy dumpling lasagna

Top each portion with dumpling sauce and a drizzle of chili oil for heat. Garnish with sliced green onions and toasted sesame seeds. The lasagna will be very hot right out of the steamer or oven, so allow a few minutes to cool. If you baked it in a single dish, you can scoop portions directly or transfer them to plates. Spoon some of the natural cooking liquid over each serving for extra flavor and juiciness.

Storage and reheating

Store leftover dumpling lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave, covered, until warmed through. For more even reheating, steam leftovers briefly or reheat in a covered dish in a 350°F (175°C) oven until hot.

Recipe