Viral Dumpling Lasagna

This dumpling lasagna is going viral on TikTok for a reason. It gives you the full dumpling experience without folding a single one. You layer juicy dumpling filling with wonton wrappers as the lasagna sheets, steam it in a ramekin until the wrappers turn tender and silky, then finish it with chili oil and scallions and eat it straight from the cup. It’s cozy, savory, packed with gingery-garlic flavor and soy-sesame umami, and it scratches that dumpling craving with a fraction of the work. If you love dumplings but don’t feel like wrapping all of them, this recipe is the move.

Why You'll Love This Dumpling Hack

I was on TikTok looking for inspiration for this Dumpling Bake when this viral dumpling lasagna video popped up on my feed, and it stopped me in my tracks. It looked way too easy and way too good, and since I already had a bunch of dumpling ingredients sitting in my kitchen, it felt like it was meant to be. I made it right away, and yep, the hype is real.

This recipe is genius-level lazy in the best way. You get that classic dumpling flavor without any dumpling technique. No crimping, no sealing, no pan-frying in batches. Just mix the filling, layer it with wonton wrappers, steam, and eat. It’s one of those TikTok recipes that looks fun online but is actually practical in real life. Especially when you want something cozy and satisfying without turning dinner into a project.

It’s also perfect for customizing. Make it with ground pork, chicken, turkey, or whatever you’ve got. Toss in shredded cabbage, mushrooms, grated carrot, or a handful of spinach. You can make individual ramekins or scale it up for meal prep; either way, it reheats surprisingly well.

And the texture is the real win. Steaming turns the wonton wrappers into soft, tender layers that feel like dumpling skin, while the filling stays super juicy from the gentle steam and that splash of water in the cup. Finish with chili oil and scallions, and it honestly eats like the coziest dumpling bowl ever, just layered like lasagna.

Ingredients You'll Need

• 1 pound ground pork or chicken
• 1 cup green cabbage or napa cabbage, chopped
• 3 green onions, finely sliced (plus more for garnish)
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 6 mushrooms, finely chopped
• ½ teaspoon baking soda (optional but recommended)
• 2 tablespoons sesame oil
• 2 tablespoons mirin (or Shaoxing wine)
• 2 tablespoons oyster sauce
• ¼ cup low sodium soy sauce
• 1 package wonton or dumpling wrappers
• Chili oil, for garnish

Ingredient Notes That Make This Recipe Work

• Ground pork vs chicken: Pork gives the juiciest dumpling texture and flavor. Chicken works too, but use ground chicken with a little fat if possible to prevent it from drying out.
• Cabbage: Napa cabbage is a classic dumpling flavor and becomes very tender. Green cabbage works well too, just chop it into small pieces so it cooks evenly.
• Mushrooms: They add umami and moisture, making the filling feel richer even when using chicken.
• Baking soda: This is a dumpling/bao-style trick. A tiny amount helps the filling stay tender and gives it a lighter, bouncier texture when steamed. If you're sensitive to the taste, use ½ teaspoon and mix thoroughly.
• Wonton wrappers: These become your “lasagna noodles.” They steam into tender layers that mimic dumpling wrappers.
• Water in the ramekin: This is key. The water creates steam inside the cup and keeps the wrappers from drying out.

How to Make Dumpling Lasagna

Step 1: Mix the dumpling filling

In a large bowl, combine ground meat, cabbage, green onions, ginger, garlic, mushrooms, baking soda (if using), sesame oil, mirin, oyster sauce, and soy sauce. 

Mix thoroughly with your hands or a fork until fully combined. Tip: Kneading by hand yields the best dumpling texture. You want it cohesive, not crumbly.

Step 2: Prep your ramekins

Grab heatproof ramekins or sturdy heatproof mugs. Lightly oil them if you want easier serving, but it is not required.

Step 3: Layer like lasagna

Spoon a small amount of the meat mixture into the bottom.

Add a wonton wrapper on top. Repeat, layering the filling and wrappers, and gently pressing down until the ramekin is almost full.

Step 4: Add water and seal

Before the final layers, pour about ⅓ cup of water into each ramekin. Then top with two wonton wrappers to “seal” the cup.

Step 5: Steam

Place ramekins into a Dutch oven or large pot. Add water until it reaches halfway up the sides of the ramekins. Cover with a lid and steam for about 20 minutes, or until the meat is fully cooked and the wrappers are soft and tender.

Step 6: Garnish and serve

Carefully remove ramekins (they are hot). Drizzle with chili oil and garnish with sliced green onions. Serve warm straight from the ramekins.

Expert Tips To Make The Best Dumpling Lasagna

• Chop your veggies small: Big pieces of cabbage, mushrooms, or scallions can create gaps between layers and make the texture uneven. A fine chop gives you tighter layers, better bite, and a more “real dumpling” feel.
• Mix the filling until it turns sticky: Dumpling filling is not like meatballs, where you barely mix. You want to stir it longer until it looks cohesive and slightly tacky. That extra mixing helps the proteins bind, so the filling cooks up juicy, tender, and a little springy instead of crumbly.
• Use low sodium soy sauce: Since oyster sauce brings plenty of salt and umami, low sodium soy keeps the filling balanced so it tastes savory, not overly salty. If you only have regular soy sauce, just go a little lighter and taste the raw mix before you layer.
• Do not overfill the cups: Leave a little space at the top because the filling expands slightly as it cooks, and the wrappers puff as they steam. Overfilling can cause spillover and uneven cooking in the center.
• Press the layers gently as you build: After each wrapper and filling layer, give it a light press. You're not compacting it into a brick. You just want to remove big air pockets so everything steams evenly and you get clean, dumpling-skin layers instead of random holes.
• Do not skip the water in the cup: That ⅓ cup of water is what transforms the wonton wrappers into that tender dumpling-skin texture. Without enough moisture, the top layers can dry out, turn chewy, and lose the whole point of this recipe.
• Steam gently but steadily: Keep the pot at a steady simmer. If it's boiling, water can splash into the ramekins and make the layers too wet and mushy. If it's barely steaming, the center can take forever to cook through.
• Adjust steam time based on your cup size: Shallow ramekins usually cook faster, while deeper mugs might need closer to 25 minutes. If you're unsure, steam for a few extra minutes. It's better than pulling it early and finding the center undercooked.
• If you use the baking soda trick, measure it carefully: Baking soda can make the filling extra tender and fluffy, but too much gives an off taste. Stick to ½ teaspoon and mix it in really well.
• Check doneness the right way: The safest way is a thermometer. The center should hit 165°F for chicken or 160°F for pork. If you don't have one, cut into the middle and look for fully cooked meat with no pink and clear juices. Once it is done, let it rest for 3 to 5 minutes so the layers set, and it cleans up more easily.

Serving Ideas

These dumpling lasagnas are honestly perfect on their own, especially with chili oil and scallions on top, but they are also super easy to turn into a full meal.

• Pair them with a quick cucumber salad. The cold, crisp bite balances the warm, savory dumpling layers really well.
• For a veggie side, go with roasted broccoli or sautéed green beans. Keep it simple, then finish with a tiny drizzle of sesame oil or a pinch of salt.
• If you want to make it more filling, serve it with a bowl of rice and extra chili oil on top. The rice soaks up all the saucy, dumpling-y goodness.
• Go for dipping vibes; mix soy sauce with black vinegar and a spoonful of chili crisp, then dip each bite like you would a real dumpling.

Dumpling Lasagna FAQs

What is dumpling lasagna?

Dumpling lasagna is a viral TikTok-style recipe where dumpling filling is layered with wonton wrappers like lasagna noodles, then steamed in individual cups. You get all the dumpling flavor and that soft “dumpling skin” texture, without wrapping a single dumpling.

Can I make this in a baking dish?

Yes! Use a small baking dish (like an 8x8). Layer wonton wrappers and filling the same way you would in ramekins. Pour in enough water or broth to lightly cover the bottom of the dish (about ¾ to 1 cup, depending on dish size). Cover very tightly with foil so the steam stays trapped, then bake at 350°F for about 30 to 40 minutes, until the center reaches 165°F for chicken or 160°F for pork and the wrappers are soft and tender. Pro tip: Keep it tightly covered the whole time. If the foil isn’t sealed well, the wrappers can dry out and get chewy instead of silky. After it’s done, let it rest 5 minutes so the layers set up before scooping.

Can I use dumpling wrappers instead of wonton wrappers?

Yes. Either one works. Wonton wrappers are thinner, so they layer more easily and turn silky fast, but dumpling wrappers work great too. If you use dumpling wrappers, you may need a couple of extra minutes of steaming since they are thicker.

Do I need baking soda?

No. The recipe works without it. Baking soda is optional and just helps the filling cook up a little fluffier and more tender, kind of like that bouncy dumpling bite. If you use it, keep the amount small so it does not affect the flavor.

How do I know it's cooked through?

Most cups are done around 20 minutes, but deeper mugs or ramekins may need closer to 25 minutes. The most accurate method is to use a thermometer in the center: 165°F for chicken or 160°F for pork. You can also cut into the middle and check that the filling is cooked through with no pink, and that the wrappers are soft and tender.

Can I make this without steaming?

Steaming is what gives this recipe the dumpling texture, so it is definitely the best method. Baking can dry out the wrappers and change the texture into something more like a casserole. If you absolutely need to use the oven, add extra moisture and cover tightly, but for the true dumpling-lasagna texture, steaming is the move.

Storage and Reheating Tips

• Refrigerator: Store leftover dumpling lasagna covered in the fridge for up to 3 days. If it is in a ramekin, just cover the top tightly. If you moved it to a container, use an airtight lid so the wrappers do not dry out.
• Reheating (best ways). Microwave: Add 1 to 2 tablespoons of water to the cup or container, cover loosely, and microwave in 30 to 45 second bursts until hot. The splash of water is key because it re-steams the layers and keeps the wonton wrappers tender instead of chewy. Re-steam: Place the ramekin back in a steamer basket over simmering water, cover, and steam for 5 to 8 minutes until warmed through. This is the best option if you want the closest “fresh” dumpling texture.
• Freezing: You can freeze cooked portions, but the wrappers will soften more after thawing, so the texture becomes extra tender. Still really tasty, just less structured. Freeze tightly wrapped or in an airtight container for up to 1 month, then thaw overnight in the fridge and reheat using the microwave-with-water or re-steam method.

My Final Thoughts

Dumpling lasagna is one of those recipes that feels like a hack, and it is. It gives you juicy dumpling filling, tender wrapper layers, and bold soy-sesame flavor without any folding or fuss. Steam it, drizzle with chili oil, shower it with scallions, and eat it straight from the ramekin. Once you try it, you will understand why it keeps going viral. If you try this recipe, please leave a comment and a review below. Enjoy!

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