This viral dumpling lasagna—also called viral pork dumpling lasagna or viral soup dumpling lasagna—is a fun way to enjoy classic dumplings without folding a single one!
It’s basically Chinese lasagna, layered with dumpling fillings and baked until the wrappers turn soft and steamy with a fluffier texture. One of the best food trends I’ve seen on social media, and perfect for easy weeknight dinners!
If you love quick & easy recipes like this one, you'll also LOVE my Chicken Caesar Wraps, Creamy Chicken Garlic Parmesan & my Viral Turkish Pasta!
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Ingredients
- Ground pork
- Green onions
- Cloves garlic
- Fresh ginger
- Sugar
- Chili oil
- Package wonton wrappers
See recipe card for quantities!
Instructions
Add all ingredients to a big bowl!
Mix together!
Layer the dumpling lasagne with the meat filling & wontons!
Bake for 30 minutes!
- Make the filling
In a large bowl, mix ground pork with green onions, garlic, fresh ginger, napa cabbage, shiitake mushrooms, low sodium soy sauce, oyster sauce, mirin, sesame oil, white pepper, and sugar. Mix until smooth and cohesive—this builds deep dumpling flavors and savory depth. - Assemble the lasagna dumpling
In a deep baking dish or Dutch oven, spread a thin layer of the pork mixture. Add wonton wrappers, then continue to alternate layers of pork mixture and wrappers, pressing gently so the layers stay compact. Finish with a final layer of wonton wrapper on top. - Steam bake
Carefully pour a cup of water around the edges of the dish. Cover tightly with foil or a lid and bake until the pork is cooked through and the wrappers are soft and wrinkled, creating tender dumpling wrappers similar to soup dumplings. - Finish & serve
Drizzle with chili oil, a splash of soy sauce, and a little sesame oil. Garnish with green onions and sesame seeds. Serve hot.
Scroll all the way down for the full recipe card with quantities!:)
Substitutions
- Ground pork → ground chicken or turkey
- Wonton wrappers → dumpling wrappers
- Low sodium soy sauce → tamari
- Oyster sauce → hoisin (lighter savory depth)
Equipment
- Large bowl
- Deep baking dish or Dutch oven
- Larger pan for water bath (if needed)
- Aluminum foil or oven-safe lid
good food deserves a good board:
I'm obsessed with mine — real hardwood, made by hand, and just beautiful anyway you slice it. (ha!)
Psst, use code: MAJA at checkout for 15% off!
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat covered with a splash of water to re-steam the dumplings
- Not freezer-friendly (wrappers lose texture)
Top tips
- Press wrappers gently into the filling to prevent shifting
- Pour water around the edges, not directly on top
- Keep the dish tightly covered—steam is key
- Try baking in ramekins if you want individual dumplings
FAQ
Yes. Assemble, cover, refrigerate, and add hot water right before baking.
Heavy bakeware and dense layers insulate heat. Even without visible bubbling, steam still cooks the dumplings.
It’s inspired by them. This viral soup dumpling lasagna gives you similar textures and flavors without the work.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite desserts to serve with [this recipe]:
Easy Dumpling Lasagna (Viral Oven Recipe) with Pork
Ingredients
Equipment
Method
- Make the filling: In a large bowl, combine the ground pork, spring onions, garlic, ginger, soy sauce, sugar, chicken bouillon, garlic powder, and chili sauce. Mix well until the mixture looks smooth and slightly sticky. (WATCH VIDEO BELOW)
- Assemble the lasagna: Lightly grease a 7×9-inch, 3-inch-deep heatproof dish. Spread about ¼ of the meat mixture evenly over the bottom. Arrange 6 dumpling wrappers on top with minimal overlap, like lasagna sheets. Gently press them down so they stick.
- Repeat the layers: Add another layer of meat, then wrappers, repeating until you’ve used everything, finishing with a layer of wrappers on top. (Double layer of wontons on top!)
- Add water + steam bake: Carefully pour the hot water over the dumplings. Place the dish into a larger baking pan and pour boiling waterinto the outer pan until it reaches halfway up the sides of the dumpling dish. Cover tightly with foil or a lid.
- Bake: Bake at 400°F (205°C) for 30–40 minutes, checking at the 30-minute mark. Bake time may vary depending on how insulated your bakeware is—the wrappers should be soft, wrinkly, and fully cooked.
- Finish & serve: Once baked, drizzle generously with soy sauce, peanut butter, chili oil, and finish with chives and sesame seeds. Serve hot and enjoy. (WATCH VIDEO BELOW)
Notes
good food deserves a good board:
I'm obsessed with mine — real hardwood, made by hand, and just beautiful anyway you slice it. (ha!)
Psst, use code: MAJA at checkout for 15% off!
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Rita Shan says
Loved this! I made this vegetarian with soy curls/crumbles instead and also subbed gochujang for chili sauce and miso for soy sauce; I added in half a head of cabbage for some fiber. I've already made it twice in the past month, so thank you for this recipe 🙂