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If you’ve been around here any time at all, you know that I love dumplings. This dumpling lasagna, made of tender dumpling wrappers layered with a juicy pork-and-shrimp filling, contains all the greatness of dumplings but takes way less work. The whole dish takes about 40 minutes to make from start to finish, and it’s a fun mashup of dumplings and a classic layered casserole like lasagna. It’s no wonder this dish has gone viral.
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Everyone who knows me knows that I never pass up an Asian-style dumpling, and I’m not afraid to make them myself, either. But if I can have all the deliciousness of homemade dumplings in a fraction of the time? Oh yeah, I’m definitely doing that.
The idea behind this Dumpling Lasagna is so simple. It’s the same principle that makes stacked enchiladas so much quicker to make than the classic rolled version. Instead of filling and folding individual dumplings, simply layer the wrappers and filling like a lasagna, steam the whole thing, and devour. Once you try it, you’ll wonder why you never thought of it before.
Don’t sleep on the chili oil dressing, either. It’s sweet, savory, spicy, and full of aromatic flavor. It’s so good, I am tempted to eat it with a spoon. I poured some of it over steamed broccoli and my mind was blown. I will probably never be able to eat plain steamed broccoli again. It’s that good. I plan to mix up frequent batches to use on veggies or to dress up store-bought dumplings.
Ingredient Notes
This recipe uses familiar dumpling ingredients, but a few details make a difference in texture and flavor.
Ground pork works best when it has some fat. If it is too lean, it may become overly firm after steaming. Pork with a moderate amount of fat stays juicy and soft. Wood ear mushrooms are optional, but they add gentle crunch to the filling. If you use dried ones, soak them in warm water until they expand, then squeeze them dry before chopping. Mushroom powder adds a light savory depth to the pork mixture and blends smoothly into the filling.
Shrimp gives the filling a slightly firm bite and a mild sweetness. Chop it into small pieces rather than turning it into a paste so that the filling has some varied texture. Black vinegar in the chili oil dressing brings sharp acidity that balances the pork.
How To Make Dumpling Lasagna with Chili Oil Dressing
Despite the layered look, this dish comes together quickly. Once the filling is mixed, the rest is just layering and steaming.
- Mix the ground pork with egg, soy sauce, seasonings, and water until the mixture becomes sticky and smooth.
- Fold in ginger, green onions, chopped shrimp, wood ear mushrooms, and sesame oil.
- Lay a layer of dumpling wrappers in a dish, lightly wetting them so they overlap and stick together.
- Spread a thin layer of the pork filling evenly over the wrappers.
- Continue layering wrappers and filling until everything is used, finishing with wrappers on top.
- Pour water over the assembled layers so the wrappers soften while steaming.
- Steam the dish until the pork filling cooks through and the layers hold together.
- Heat oil and pour it over garlic, chili powder, and sesame seeds to make the dressing.
- Stir in soy sauce, vinegar, and seasonings, then spoon the sauce over the warm dumpling lasagna before serving.
Expert Tips for Success
A few small details make the texture of this dish much better. Paying attention to the filling and sauce helps the layers hold together and keeps the flavors balanced.
- The lasagna is steamed, so before you start, make sure that you have a steamer large enough to hold your baking dish. If not, you can create a bain marie by placing the baking dish holding the lasagna in a larger baking dish or roasting pan, filling the larger pan with hot water that comes halfway up the sides of the inner pan and covering with foil (seal the foil tightly around the sides of the larger baking pan, but leave space inside for steam to circulate). Bake in a preheated 400°F oven. Alternatively, you can make 6 individual lasagnas by layering the wrappers and filling in 8-ounce ramekins, which can be steamed in a steamer or in a similar bain marie as described above.
- Mix the pork filling vigorously until it becomes sticky and slightly elastic. This step builds structure in the meat so the filling stays juicy instead of crumbly.
- Chop the shrimp finely but leave small pieces. Larger chunks give the filling a pleasant bite.
- Lightly wet the dumpling wrappers before layering them. Moist wrappers stick together and form smooth layers when steamed.
- Heat the oil until you see the first light smoke before pouring it over the garlic and chili powder. This releases their aroma immediately and gives the dressing its fragrance.
- Let the dumpling lasagna rest for a few minutes after steaming so the layers settle and slice cleanly.
What to Serve With It
I usually serve this dumpling lasagna in thick slices with extra chili oil dressing spooned over the top. The rich pork filling pairs well with simple vegetable sides that bring freshness to the plate.
A crisp cucumber salad works nicely alongside it. I often make the Asian cucumber salad from All Ways Delicious because its light vinegar dressing cuts through the richness of the pork. A bowl of garlic green beans also adds contrast with their bright flavor and crisp texture.
Dumpling Lasagna With Chili Oil Dressing
Robin Donovan
Ingredients
For the lasagna
- 1½ pounds ground pork
- 1 piece egg
- 2 tablespoons light soy sauce
- 2 teaspoons mushroom powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup water divided
- 1 teaspoon ginger minced
- ½ cup green onions chopped
- 6 ounces shrimp finely chopped
- 4 ounces wood ear mushrooms finely chopped (optional)
- 2 ½ teaspoons sesame oil
- 1 package square dumpling wrappers
- Extra water for wetting wrappers
For the dressing
- 3 tablespoons oil
- 2 tablespoons green onions sliced
- 3 cloves garlic minced
- 1 ½ teaspoons cayenne or Kashmir chili powder
- 1 ½ teaspoons white sesame seeds
- ¼ cup light soy sauce
- ¼ cup black vinegar
- 1 tablespoon oyster sauce
- 1 ½ teaspoons sugar
- 3 small red chilies sliced
- ¼ cup coriander chopped
Instructions
- Add the ground pork, egg, soy sauce, mushroom powder, salt, and black pepper to a mixing bowl. Mix while slowly adding half of the water until the mixture becomes smooth and sticky.
- Stir in the ginger, green onions, chopped shrimp, wood ear mushrooms, and sesame oil. Mix just until everything distributes evenly through the pork mixture.
- Lightly wet several dumpling wrappers and arrange them across the bottom of a heatproof dish. Overlap the wrappers slightly so they cover the entire surface.
- Spread a thin layer of the pork mixture evenly over the wrappers. Use the back of a spoon to smooth the surface.
- Place another layer of wet dumpling wrappers on top of the filling. Repeat the layering process with wrappers and filling until all the pork mixture is used.
- Add a final layer of dumpling wrappers on top. Pour the remaining water evenly across the surface so the wrappers soften while steaming.
- Place the dish into a prepared steamer and steam until the pork filling cooks through and the layers hold together, 30 to 35 minutes.
- Add the spring onions, garlic, chili powder, and sesame seeds to a heatproof bowl. Heat the oil until hot and pour it over the aromatics. Stir in the soy sauce, black vinegar, oyster sauce, and sugar. Add the sliced chilies and chopped coriander and mix well.
- Let the dumpling lasagna cool slightly. Cut it into squares and spoon the chili oil dressing generously over each slice before serving.
Notes
- The lasagna is steamed, so before you start, make sure that you have a steamer large enough to hold your baking dish. If not, you can create a bain marie by placing the baking dish holding the lasagna in a larger baking dish or roasting pan, filling the larger pan with hot water that comes halfway up the sides of the inner pan and covering with foil (seal the foil tightly around the sides of the larger baking pan, but leave space inside for steam to circulate). Bake in a preheated 400°F oven. Alternatively, you can make 6 individual lasagnas by layering the wrappers and filling in 8-ounce ramekins, which can be steamed in a steamer or in a similar bain marie as described above.
- If you use dried wood ear mushrooms, soak them in warm water until fully expanded before chopping. Squeeze out excess moisture so the filling stays firm.
- Store leftovers in the refrigerator for up to three days. Reheat by steaming or microwaving until hot.
- If you have leftovers, store the dumpling lasagna and dressing separately. Reheat the slices by steaming or microwaving until hot, then add fresh dressing just before serving.
