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
How to Store:
- Fridge: airtight container up to 3 days. Reheat covered with a splash of water to re-steam the wrappers.
- Not freezer-friendly, the wrappers lose their texture once frozen and thawed.
Press the wrappers gently into the filling so the layers stay put and don't shift while baking.
Pour the water around the edges, not on top, so you don't wash the seasoning off the surface.
Keep the dish tightly covered. The trapped steam is what actually cooks the wrappers, if it's not sealed, they'll dry out instead of turning soft and wrinkly.
Want individual portions? Bake in ramekins for personal-size dumpling lasagnas.