If you love Chinese-style dumplings but you're short on time, then you've got to make this Viral Dumpling Lasagna. We've got a seasoned filling in-between layers of dumpling wrappers. The dish is then steamed and topped with a delicious homemade sauce, chilli oil, and chives. It's SO good.
If you're looking to challenge yourself in the dumpling sphere, why not try making my pork and shrimp dumplings? They're so delicious and much easier to make than you might think!
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Is This Viral Dumpling Lasagna Worth It?
I would say, in general, when a recipe goes viral on TikTok, 99 times out of 100, it's pretty good. And this dumpling lasagna is absolutely fantastic. The original idea was created by @april_eatz, such a genius!! I've changed the ingredients around slightly but the technique and structure of the dish remains the same. The flavours are delicious, it's super easy to make, and I guarantee it'll be an absolute crowd-pleaser in your household!
Ingredients and Substitutions
- Ground chicken: you can either find chicken mince in the store or buy skinless and boneless chicken thighs and finely chop up the chicken yourself. Otherwise, you could use ground pork, ground beef, or for a meat-free option, ground extra firm tofu.
- Spring onions: aka scallions. You could alternatively use white onion or chives.
- Shiitake mushrooms: any brown mushrooms would work too! If you don't like mushrooms, feel free to use Napa cabbage.
- Garlic and ginger: the fresh stuff! You could also add in finely chopped lemongrass.
- Seasonings: we're using light soy sauce, rice wine vinegar, sesame oil, sugar, MSG, and ground black pepper. You could alternatively add in some oyster sauce.
- For the sauce: tahini, sugar, light soy sauce, lime, sesame oil, and garlic. Feel free to sub out the tahini for peanut butter. You can swap out the lime for rice wine vinegar if you don't have limes.
- Extra toppings: chilli oil, sesame seeds, chives.
The full list of ingredients and measurements is at the bottom of this blog, just scroll down to find the recipe card!
Step by Step Instructions with Photos
Step 1: In a large bowl, combine ground chicken, chopped spring onions, finely chopped shiitake mushrooms, minced garlic, minced ginger, light soy sauce, rice wine vinegar, sesame oil, sugar, ground black pepper, and MSG. Mix until well combined and silky.
Step 2: In a 7"x9", 3" deep dish or tray (more or less this size), begin by spreading down a layer of the meat mixture (around a third). Lay down the dumpling wrappers with minimal overlap (like a lasagna). Top with another layer of the meat filling, then another layer of dumpling wrappers, then another layer of meat filling, then another layer of dumpling wrappers. Gently pour over 75ml water.
Step 3: Place your heat proof dish in a steaming basket, and add on top of your pan with around 2-3 inches of water in it. Add the lid onto your steaming basket and steam for 17 minutes.
Step 4: Meanwhile, make your sauce by combining tahini, sugar, soy sauce, lime juice, sesame oil and minced garlic in a bowl. Stir to combine.
Step 5: Once your timer has gone off and the wrappers are wrinkly and dimpled, delicately remove from the steamer (don't burn yourself)! Drizzle over the tahini dressing, chilli oil, chives, and sesame seeds. Enjoy my friends, this is a good one!!!
FAQs
Absolutely! Swap out the chicken for ground extra firm tofu.
For sure, this recipe serves 2 people using a larger dish, but you could separate the portions into two separate smaller dishes.
No need to worry, get yourself a large pan and add in the dumpling lasagna dish, pour water around the dish up to 1 inch before the top of the dish. Add on the lid and steam like this.
If you tried this Dumpling Lasagna or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Viral Dumpling Lasagna
Ingredients
For the meat filling
- 500 g ground chicken mince see ingredient and substitutions section further up the blog for alternatives!
- 5 spring onions finely sliced
- 100 g shiitake mushrooms finely chopped
- 2 garlic cloves minced
- 1 inch ginger minced
- 2 tablespoon light soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- ½ teaspoon ground black pepper
- ½ teaspoon MSG optional
For the wrappers
- 27 dumpling wrappers you can either use round or square wrappers
- 75 ml water
For the sauce
- 1 tablespoon tahini or peanut butter
- ½ teaspoon sugar
- 1 tablespoon light soy sauce
- ½ lime juiced
- ½ tablespoon sesame oil
- 1 garlic clove minced
Toppings
- Chilli oil
- 10 g chives finely sliced
- Sesame seeds
Instructions
- In a large bowl, combine ground chicken, chopped spring onions, finely chopped shiitake mushrooms, minced garlic, minced ginger, light soy sauce, rice wine vinegar, sesame oil, sugar, ground black pepper, and MSG. Mix until well combined and silky.
- In a 7"x9", 3" deep heatproof dish or tray (more or less this size), begin by spreading down a layer of the meat mixture (around a third). Lay down 9 dumpling wrappers with minimal overlap (like a lasagna). Top with another layer of the meat filling, then another layer of dumpling wrappers, then another layer of meat filling, then another layer of dumpling wrappers. Gently pour over 75ml water.
- Place your heat proof dish in a steaming basket, and place on top of your pan which has around 2-3 inches of water in it. Add the lid onto your steaming basket and steam on high heat for 17 minutes.
- Meanwhile, make your sauce by combining tahini, sugar, soy sauce, lime juice, sesame oil and minced garlic in a bowl. Stir to combine.
- Once your timer has gone off and the wrappers are wrinkly and dimpled, delicately remove from the steamer (don't burn yourself)! Drizzle over the tahini dressing, chilli oil, chives, and sesame seeds. Enjoy my friends, this is a good one!!
Debbie
This is delicious! I liked the idea of this because I can't be bothered with making individual dumplings. I didn't have a steamer big enough for this, so I put a 7x10 pan in a 9x13 pan that was half filled with water and tightly covered it with foil and cooked for about 40 minutes at 375 degrees until it reached 160 degrees. We just used chili crisp as topping, but will be trying the the sauce the next time.
JackieO
I made the viral mini dumpling a month ago and they were very time consuming and meat heavy so I gave this a try. I did make a few changes. Doubled the recipe and used 1 lb of ground pork and one shredded head of cabbage, used 1 pint of mixed mushrooms i had frozen and blended to get a good chop, ginger powered, and white pepper. I also added a little Thai chili flakes to give it a little heat. I just put it in a roaster with a grate from my instapot to hold it up some and used two burners on my stove. My steamer was not big enough for my pan and I can’t make the minis again 🤣 the sauce I followed to a T except for bottled lime juice and peanut butter. I like it but my son didn’t, will try with tahini next time. Oh and I didn’t have light soy sauce, it came out salty so I’ll definitely use light next time or half the amount! Thanks for the recipe!!