Dumpling Lasagna
This dumpling lasagna layers seasoned pork mince, ginger, and spring onion between soft wonton wrappers. It's perfect for casual entertaining, delivering all the satisfaction of handmade dumplings without the individual folding. The result is juicy and savoury with a punchy chilli-soy sauce to finish.
Serves
6
Prep time
20 minutes
Cooking time
25 minutes
If you’re looking for more quick Asian style recipes, try my Crispy Chicken Katsu Bowls or my Dumpling Noodles
Helpful Tips
Storage
Store in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave with a splash of water (covered) for 2–3 minutes, or steam gently until warmed through. Freezing not recommended as wrappers can become mushy when thawed.
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Substitutions
- Pork mince → chicken or turkey mince
- Wombok cabbage → finely chopped mushrooms
- Wonton wrappers → gow gee or dumpling wrappers (any thin wheat wrapper works)
- Soy sauce → tamari for gluten-free
Serving Suggestions
Serve with steamed jasmine rice or Asian greens on the side.
Helpful Tips
Storage
Store in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave with a splash of water (covered) for 2–3 minutes, or steam gently until warmed through. Freezing not recommended as wrappers can become mushy when thawed.
Substitutions
- Pork mince → chicken or turkey mince
- Wombok cabbage → finely chopped mushrooms
- Wonton wrappers → gow gee or dumpling wrappers (any thin wheat wrapper works)
- Soy sauce → tamari for gluten-free
Serving Suggestions
Serve with steamed jasmine rice or Asian greens on the side.
Ingredients
For the Pork Filling:
- 1 kg lean pork mince
- 4 spring onions, thinly sliced (white and green parts separated)
- 4 cloves garlic, finely grated
- 2 tbsp fresh ginger, finely grated
- 3 tbsp soy sauce or tamari
- 1.5 tbsp rice vinegar
- 1 tsp sesame oil
- ⅓ cup finely chopped wombok cabbage
- 1–2 tsp sriracha or chilli crisp (adjust to taste)
- ½ tsp white pepper (or black pepper works too)
For Assembly:
- 20–24 wonton or gow gee wrappers
- Warm water for dipping
- ¼ cup chicken stock (for pouring over top)
For the Sauce:
- 3 tbsp soy sauce
- 1.5 tbsp rice wine vinegar
- 1 tsp chilli flakes (or to taste)
- 1 tsp sesame oil
For Garnish:
- Reserved spring onion greens, thinly sliced
- Sesame seeds
- Extra chilli crisp (optional)
Nutritional Information
(
per serving, based on
6
)
Nutrient
Amount
Calories
380
kcal
Protein
32
g
Carbohydrates
28
g
Fat
14
g
Fibre
2
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the Pork Filling:
- In a large mixing bowl, combine pork mince, spring onion whites, cabbage, garlic, ginger, soy sauce, rice vinegar, sesame oil, sriracha and pepper.
- Mix thoroughly until the mixture becomes sticky and cohesive. Set aside.
For the Sauce:
- In a small bowl, whisk together soy sauce, rice wine vinegar, chilli flakes, and sesame oil. Set aside.
For Assembly:
- Prepare a shallow bowl of warm water.
- Working quickly, dip the wrappers into warm water for 1–2 seconds each, shake off excess, and arrange in the base of a 20cm x 20cm (8" x 8") heatproof baking dish or lasagna tray, overlapping slightly to cover completely.
- Spread one-quarter of the pork filling (approximately 250g) evenly over the wrapper layer, pressing gently to remove air pockets.
- Dip more wrappers and layer on top of the filling.
- Repeat the layering process (filling → wrappers) until you've used all the pork mixture.
- Finish with a final layer of dipped wrappers on top, ensuring full coverage.
- Pour the ¼ cup chicken stock evenly over the top wrapper layer.
Steam the Lasagna:
- Place the assembled dish into a large, deep pan with a tight-fitting lid (the dish should sit flat in the pan).
- Pour boiling water into the pan until it reaches one-third of the way up the sides of the baking dish. The dish should rest in the water, not float.
- Cover with the lid, place over high heat, and bring to a rolling boil.
- Once simmering vigorously, reduce heat to medium-high to maintain a steady simmer.
- Steam for 22–25 minutes, or until the pork is fully cooked and the top wrapper layer is glossy and translucent. Check water level halfway through and top up with boiling water if needed.
To Serve:
- Carefully remove the baking dish from the pan.
- Let rest for 2–3 minutes to allow juices to settle.
- Drizzle the prepared sauce over the top, then garnish with spring onion greens, sesame seeds, and extra chilli crisp.
- Serve hot, scooping generous portions to capture the broth at the bottom.
Ingredients
For the Pork Filling:
- 1 kg lean pork mince
- 4 spring onions, thinly sliced (white and green parts separated)
- 4 cloves garlic, finely grated
- 2 tbsp fresh ginger, finely grated
- 3 tbsp soy sauce or tamari
- 1.5 tbsp rice vinegar
- 1 tsp sesame oil
- ⅓ cup finely chopped wombok cabbage
- 1–2 tsp sriracha or chilli crisp (adjust to taste)
- ½ tsp white pepper (or black pepper works too)
For Assembly:
- 20–24 wonton or gow gee wrappers
- Warm water for dipping
- ¼ cup chicken stock (for pouring over top)
For the Sauce:
- 3 tbsp soy sauce
- 1.5 tbsp rice wine vinegar
- 1 tsp chilli flakes (or to taste)
- 1 tsp sesame oil
For Garnish:
- Reserved spring onion greens, thinly sliced
- Sesame seeds
- Extra chilli crisp (optional)
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
380
kcal
Protein
32
g
Carbohydrates
28
g
Fat
14
g
Fibre
2
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the Pork Filling:
- In a large mixing bowl, combine pork mince, spring onion whites, cabbage, garlic, ginger, soy sauce, rice vinegar, sesame oil, sriracha and pepper.
- Mix thoroughly until the mixture becomes sticky and cohesive. Set aside.
For the Sauce:
- In a small bowl, whisk together soy sauce, rice wine vinegar, chilli flakes, and sesame oil. Set aside.
For Assembly:
- Prepare a shallow bowl of warm water.
- Working quickly, dip the wrappers into warm water for 1–2 seconds each, shake off excess, and arrange in the base of a 20cm x 20cm (8" x 8") heatproof baking dish or lasagna tray, overlapping slightly to cover completely.
- Spread one-quarter of the pork filling (approximately 250g) evenly over the wrapper layer, pressing gently to remove air pockets.
- Dip more wrappers and layer on top of the filling.
- Repeat the layering process (filling → wrappers) until you've used all the pork mixture.
- Finish with a final layer of dipped wrappers on top, ensuring full coverage.
- Pour the ¼ cup chicken stock evenly over the top wrapper layer.
Steam the Lasagna:
- Place the assembled dish into a large, deep pan with a tight-fitting lid (the dish should sit flat in the pan).
- Pour boiling water into the pan until it reaches one-third of the way up the sides of the baking dish. The dish should rest in the water, not float.
- Cover with the lid, place over high heat, and bring to a rolling boil.
- Once simmering vigorously, reduce heat to medium-high to maintain a steady simmer.
- Steam for 22–25 minutes, or until the pork is fully cooked and the top wrapper layer is glossy and translucent. Check water level halfway through and top up with boiling water if needed.
To Serve:
- Carefully remove the baking dish from the pan.
- Let rest for 2–3 minutes to allow juices to settle.
- Drizzle the prepared sauce over the top, then garnish with spring onion greens, sesame seeds, and extra chilli crisp.
- Serve hot, scooping generous portions to capture the broth at the bottom.
Watch How to Make It
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