Name: Dumpling Lasagna
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 230 g pork mince; 1 tbsp light soy sauce; 1 tsp dark soy sauce; 1 tsp oyster sauce; 1/2 tsp white pepper powder; 1/2 tsp ginger powder; 1/8 tsp five spice powder; 1/2 tbsp spring onion (finely chopped); 1 egg; 10–15 dumpling wrappers; 2 tbsp water; 1/2 tsp white sesame seeds; 1/2 tsp spring onion (finely chopped); 1 tbsp chilli oil

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If you love dumplings but don’t always have the time or patience to wrap them one by one, this dumpling lasagna is the perfect solution. Think of it as a lazy dumpling dish where all the classic dumpling flavours are still there, but the preparation is much simpler and quicker.

Instead of folding dozens of dumplings, you simply layer dumpling wrappers and seasoned pork filling in a bowl, a bit like making a lasagna. Once steamed, the dumpling wrappers become soft and silky while the pork filling cooks into juicy, flavourful layers. The wrappers soak up the meat juices and seasonings, giving you that satisfying dumpling flavour in every bite.

When you cut or scoop into the bowl, you’ll see beautiful alternating layers of dumpling wrapper and pork, similar to a savoury dumpling cake. It’s comforting, rich and incredibly satisfying. To finish it off, a drizzle of chilli oil, sesame seeds and fresh spring onion adds aroma, spice and freshness.

It’s also surprisingly fun to eat. Instead of picking up individual dumplings, you can simply cut the dumpling lasagne into squares or scoop out layers with chopsticks or a spoon.

Ingredients

Pork Filling

230g pork mince (preferably pork belly mince for extra juiciness)
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp oyster sauce
1/2 tsp white pepper powder
1/2 tsp ginger powder
1/8 tsp five spice powder
1/2 tbsp spring onion, finely chopped
1 egg

Dumpling Layers

10-15 dumpling wrappers
2 tbsp water

Garnish

1/2 tsp white sesame seeds
1/2 tsp spring onion, finely chopped
1 tbsp chilli oil

Instructions

1. Prepare the pork filling

Place 230g pork mince into a medium mixing bowl. Add 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp oyster sauce, 1/2 tsp white pepper powder, 1/2 tsp ginger powder, 1/8 tsp five spice powder, 1/2 tbsp chopped spring onion and 1 egg.

Using chopsticks, a fork or your hand, mix the filling thoroughly for about 2–3 minutes. Stir in the same direction until the mixture becomes slightly sticky and cohesive. This helps the pork develop a better texture when cooked.

The filling should look glossy and slightly elastic, rather than crumbly.

❤️ Tip: Mixing the pork in one direction helps the proteins bind together, giving the filling a smoother and juicier texture after steaming.

2. Prepare the bowl

Choose a medium heatproof bowl that fits comfortably inside your steamer.

You can lightly grease the inside of the bowl with a small amount of cooking oil. This prevents the dumpling layers from sticking and makes serving easier later.

Spread a thin and even layer of pork filling across the bottom of the bowl. Use the back of a spoon to smooth it out so it reaches the edges.

❤️ Tip: Try not to make the pork layer too thick. Thin layers help everything cook evenly and give you more dumpling layers.

3. Add the first dumpling wrapper layer

Place one dumpling wrapper directly on top of the pork layer. Press it gently so it sticks to the filling and sits flat across the surface.

If the wrapper is slightly larger than the bowl, you can let the edges fold up slightly or trim it to fit.

❤️ Tip: Don’t worry about small wrinkles in the wrapper. Once steamed, the wrappers soften and blend into the layers beautifully.

4. Continue building the layers

Spread another thin layer of pork filling over the dumpling wrapper. Try to distribute the filling evenly so every bite has a good balance of meat and wrapper. Place another dumpling wrapper on top.

Repeat this layering process: pork filling → dumpling wrapper → pork filling → dumpling wrapper

Continue until the layers reach almost to the top of the bowl, leaving about 1-1.5cm of space. Leaving a little space at the top is important because you’ll be adding garnish later

This usually results in 8–12 layers, depending on how thin you spread the filling.

5. Finish with dumpling wrappers

Make sure the top layer is a layer of dumpling wrappers.

Gently pour 2 tbsp water over the top wrapper. This keeps the wrapper moist while steaming and helps it cook evenly.

Without the water, the top wrapper can sometimes dry out slightly during steaming.

6. Steam the dumpling lasagna

Fill your steamer pot with enough water so it can steam for at least 20 minutes without drying out.

Bring the water to a full rolling boil over high heat before placing the bowl inside.

Carefully place the bowl into the steamer basket. Cover with a lid and steam on high heat for 20 minutes.

7. Remove and garnish

After 20 minutes, carefully remove the bowl from the steamer.

The pork filling should be fully cooked and the dumpling wrappers soft and tender. You should also see some delicious meat juices around the edges.

Sprinkle the top with 1/2 tsp white sesame seeds and 1/2 tsp chopped spring onion. Finally drizzle 1 tbsp chilli oil evenly over the surface.

The heat from the dumplings will release the aroma of the chilli oil and sesame.

Extra Tips

1. Use pork with some fat

Pork mince with a little fat gives the best flavour and keeps the dumpling lasagne juicy.

2. Add vegetables to the filling

Finely chopped cabbage, chives or mushrooms can be mixed into the pork filling for extra texture.

3. Try other proteins

You can replace the pork with chicken mince, prawn mince or a mixture of pork and prawn.

4. Cut it like a cake

For a neat presentation, let the dumpling lasagne cool slightly and slice it into squares before serving.

Dumpling Lasagna