Dumpling Lasagna

If you’ve spent any time here, you already know I’m obsessed with dumplings. This dumpling lasagna layers delicate dumpling wrappers with a juicy pork-and-shrimp filling, giving you all the flavor of dumplings with a lot less effort. From start to finish, it comes together in about 40 minutes, and it’s a playful blend of dumplings and a classic layered casserole like lasagna. It’s easy to see why this recipe went viral.

Anyone who knows me knows I’ll never turn down an Asian-style dumpling, and I’m perfectly happy making them from scratch. But if I can get all that homemade-dumpling goodness in far less time? Absolutely, I’m in.

The concept behind this Dumpling Lasagna couldn’t be simpler. It works on the same idea that makes stacked enchiladas so much faster than the rolled version. Instead of individually filling and folding each dumpling, you just layer the wrappers and filling like lasagna, steam everything together, and dig in. After one bite, you’ll probably wonder why you didn’t think of it sooner.

And don’t overlook the chili oil dressing. It’s sweet, savory, spicy, and packed with fragrant flavor. It’s so good I’m honestly tempted to eat it by the spoonful. I drizzled some over steamed broccoli and it completely changed my mind. I may never be satisfied with plain steamed broccoli again. It’s that good. I’m planning to make it often for vegetables or to upgrade store-bought dumplings.

Ingredient Notes

This recipe uses the same familiar dumpling ingredients, but a few small choices really do affect the texture and flavor.

Ground pork is best when it has a bit of fat. If it’s too lean, the filling can turn tight and dry after steaming. Pork with a moderate fat content stays tender and juicy. Wood ear mushrooms are optional, but they bring a subtle crunch to the filling. If you’re using dried mushrooms, soak them in warm water until they soften and expand, then squeeze them dry before chopping. Mushroom powder adds a gentle savory boost to the pork mixture and blends right in.

Shrimp adds a light sweetness and a pleasantly firm bite. Chop it into small pieces instead of blending it into a paste so the filling keeps some texture. Black vinegar in the chili oil dressing brings sharp acidity that cuts through the richness of the pork.

How To Make Dumpling Lasagna with Chili Oil Dressing

Even with its layered appearance, this dish comes together fast. Once the filling is mixed, everything else is mostly just layering and steaming.

1. Combine the ground pork with egg, soy sauce, seasonings, and water, mixing until the filling turns sticky and smooth.
2. Stir in ginger, green onions, chopped shrimp, wood ear mushrooms, and sesame oil.
3. Lay a layer of dumpling wrappers in a dish, moistening them lightly so they overlap and cling together.
4. Spread a thin, even layer of pork filling over the wrappers.
5. Keep layering wrappers and filling until everything is used, ending with a layer of wrappers on top.
6. Pour water over the assembled layers so the wrappers soften as they steam.
7. Steam until the pork filling is cooked through and the layers are set.
8. Heat oil, then pour it over garlic, chili powder, and sesame seeds to make the dressing.
9. Stir in soy sauce, vinegar, and seasonings, then spoon the sauce over the warm dumpling lasagna just before serving.

Expert Tips for Success

A few little details make a big difference in this dish. When you give the filling and sauce the right attention, the layers hold up better and the flavors stay nicely balanced.

• The lasagna is steamed, so before you begin, make sure you have a steamer big enough for your baking dish. If you don’t, you can make a bain marie by setting the baking dish inside a larger baking dish or roasting pan, adding hot water to the larger pan until it reaches halfway up the sides of the inner pan, and covering everything with foil (seal the foil tightly around the edges of the larger pan, but leave enough room inside for steam to circulate). Bake in a preheated 400°F oven. Another option is to 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 setup.
• Work the pork filling well until it becomes sticky and slightly elastic. That’s what gives it structure so it stays juicy instead of falling apart.
• Chop the shrimp finely, but leave some small pieces intact. Those bits give the filling a better, more interesting bite.
• Moisten the dumpling wrappers lightly before layering them. Damp wrappers stick together and steam into neat, smooth layers.
• Heat the oil until it just begins to smoke before pouring it over the garlic and chili powder. That quick burst of heat wakes up the aromatics and gives the dressing its signature fragrance.
• Let the dumpling lasagna rest for a few minutes after steaming so the layers settle and cut more cleanly.

What to Serve With It

I like serving this dumpling lasagna in thick slices with plenty of chili oil dressing spooned over the top. The rich pork filling pairs especially well with simple vegetable sides that add freshness to the plate.

A crisp cucumber salad is a great match. I often make the Asian cucumber salad from All Ways Delicious because its bright vinegar dressing balances the richness of the pork so well. A bowl of garlic green beans also makes a nice side with its fresh flavor and crisp texture.