Pork Side Asian

Dumpling lasagne

Name: Viral pork dumpling lasagne recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: /asian
Ingredients: 400g pork mince; 80g cabbage; 1/2 onion, finely chopped; 3 garlic cloves, finely grated; 1 tsp finely grated ginger; 20.00 ml cornflour; 20.00 ml soy sauce; 1 tsp sesame oil; 1/2 tsp white pepper; 16 round dumpling wrappers; 2 long green shallots, thinly sliced; 320ml chicken stock; Crispy chilli oil, to serve

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by Lucy Nunes

Delicious Team

Mar 20, 2026

This is our take on the viral pork dumpling lasagne that you might have seen everywhere on social media lately. This easy recipe takes no time to prepare, and makes a great comforting snack or light meal. For something more substantial, serve with steamed rice.

You’ll need 4 x 310ml capacity ramekins, and a saucepan with a lid large enough to fit all 4 ramekins (or see recipe notes).

400g pork mince
1 cup (80g) finely chopped cabbage
1/2 onion, finely chopped
3 garlic cloves, finely grated
1 tsp finely grated ginger
1 tbs cornflour
1 tbs soy sauce
1 tsp sesame oil
1/2 tsp white pepper
16 round dumpling wrappers
2 long green shallots, thinly sliced
1 1/3 cups (320ml) chicken stock
Crispy chilli oil, to serve

Method

1.

Place the mince, cabbage, onion, garlic, ginger, cornflour, soy sauce, sesame oil, white pepper and ½ tsp fine salt in a large bowl and mix by hand until thoroughly combined.
2.

Fill a saucepan with a lid large enough to fit all 4 ramekins with 3cm water. Bring to the boil over high heat.
3.

Meanwhile, arrange 1 wrapper in each ramekin. Spoon one-twelfth of the pork mixture into each and spread with a spoon. Top with another wrapper and repeat with pork mixture and wrappers, finishing each with a wrapper. Sprinkle with a little shallot and pour over ⅓ cup (80ml) stock into each ramekin.
4.

Remove the pan from heat and carefully place the ramekins in the pan of boiling water. Cover with lid and return to medium-high heat. Steam for 15 minutes (see recipe notes), or until wrappers have softened and pork filling is cooked through. Remove from heat and carefully remove ramekins from the pan.
5.

Serve sprinkled with remaining shallot and drizzled with chilli oil.

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Recipe Notes

You can also assemble this recipe in a large baking dish – just make sure you have another larger dish with a lid large enough to fit the baking dish, for steaming. It will take the same amount of time to steam.

Keep an eye on the simmering water – if it bubbles up too high, it can spill into the ramekins, making your end result watery. If the water starts to boil too vigorously, turn the heat down slightly.

You can assemble the dish ahead of time and store it, covered, in the fridge until ready to steam.