Name: Viral Dumpling Lasagna
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 Pound Ground Pork; 1 Cup Napa Cabbage (chopped); 3 Green Onions (finely sliced); 1 Tablespoon Fresh Ginger (minced); 2 Cloves Garlic (mashed); 6 Mushrooms (finely chopped); ½ Teaspoon Baking Soda (optional but recommend for fluffier texture!); 2 Tablespoons Sesame Oil; 2 Tablespoons Mirin (or shaoxing wine); 2 Tablespoons Oyster Sauce; ¼ Cup Low Sodium Soy Sauce; 1 Package Wonton Wrappers; Green Onions (for garnish); Chili Oil (for garnish)

If you love the flavors of dumplings but could do without the assembly line of folding, pinching, and sealing, this Viral Dumpling Lasagna trend is about to be your new favorite trick. It takes everything comforting and craveable about a classic dumpling — the juicy filling, the tender wrapper, the savory flavors — and turns it into an easy, layered “lasagna” you can steam right in a ramekin or mug. It’s so clever and even more satisfying.

Four small black ramekins filled with dumpling pot pies are topped with chili oil, sliced green onions, and one is cut open to reveal a savory meat filling. A small bowl of sauce and spoon are nearby on a light surface.

I’ve seen a lot of food trends come and go, but this is one that genuinely stopped me in my tracks. Dumplings are one of those foods I absolutely love but don’t always have the patience for. They’re worth it, sure, but sometimes I want the payoff without committing to folding twenty identical little parcels. This layered version does exactly that, and somehow still delivers the same comforting magic.

It’s seriously low fuss too. You mix the filling, layer it with wonton wrappers, add a splash of water, and let the steaming do the rest. No perfect technique required. As it cooks, the wrappers soften into tender layers, soaking up all that gingery, garlicky pork flavor, while the cabbage and mushrooms keep everything juicy and light. It lands somewhere between a dumpling and a lasagna.

This is the kind of recipe I reach for when I want something comforting but don’t feel like making a project out of dinner. It comes together quickly and it delivers all the cozy dumpling flavor I’m craving without the extra steps. It’s simple, satisfying, and the kind of dish you’ll find yourself making again the next time you want something warm and savory without overthinking it.

*To make these, you’ll need ground pork, napa cabbage, green onions, fresh ginger, garlic, mushrooms, baking soda, sesame oil, mirin, oyster sauce, soy sauce, wonton wrappers, water, and chili oil.*

A glass bowl with ground meat, chopped lettuce, scallions, ginger, garlic, cashews, and sauce being poured in. Various ingredients and utensils surround the bowl on a light tabletop. — *To make these, you’ll need ground pork, napa cabbage, green onions, fresh ginger, garlic, mushrooms, baking soda, sesame oil, mirin, oyster sauce, soy sauce, wonton wrappers, water, and chili oil.*

What You Need to Make This Viral Dumpling Lasagna

Ground Pork: Pork is my go-to for dumplings because it stays juicy and tender when steamed, especially in a layered dish like this.
Napa Cabbage: Napa cabbage is essential here. It softens as it steams and releases just enough moisture to keep the filling light and juicy instead of dense. I always prefer napa over green cabbage for dumplings because it’s more delicate and blends seamlessly.
Green Onions: These add a fresh, mild onion bite that lifts the richness of the pork. I like slicing them thin so they distribute evenly through the filling instead of overpowering any one bite.
Fresh Ginger: Ginger adds warmth, brightness, and that unmistakable aromatic note that cuts through the richness in the best way.
Garlic: Mashed garlic melts right into the filling, giving it a savory backbone without any harsh bite.
Mushrooms: Finely chopped mushrooms add umami and moisture while making the filling feel a little lighter. Once steamed, they almost disappear, but the depth they add is noticeable.
Baking Soda: This is optional, but highly recommended. This is a quiet little dumpling trick that makes a big difference. A small amount helps tenderize the meat, giving the filling a softer, fluffier texture once steamed.

Four small cast iron pots, some lined with parchment paper, are being filled with a mixture of chopped vegetables and sauce. Unused parchment, dumpling wrappers, and cabbage pieces are nearby on a light countertop. — *Next, set up your ramekins or mugs. Begin layering by adding a spoonful of the pork mixture to the bottom, followed by a wonton wrapper.*

Sesame Oil: A little goes a long way here. Sesame oil brings that nutty, toasty aroma that instantly signals “dumplings” and adds richness without heaviness.
Mirin or Shaoxing Wine: This adds subtle sweetness and complexity, balancing the saltiness of the soy sauce. If you have Shaoxing wine, use it — but mirin works great too.
Oyster Sauce: Oyster sauce adds deep savory flavor and just enough sweetness to round everything out.
Low-Sodium Soy Sauce: Low-sodium is key so the flavors stay balanced as everything steams and concentrates.
Wonton Wrappers: These are your “lasagna sheets.” As they steam, they soften into tender layers that soak up all the flavor from the filling and broth, creating that dumpling-meets-lasagna texture.
Water: Added just before the final layer, water creates steam and moisture inside the ramekin.
Chili Oil (garnish): For heat, richness, and that final finish.
Green Onions (garnish): A fresh pop right before serving that wakes everything up.

How to Make The Viral Dumpling Lasagna

To start, prepare the dumpling filling. In a large bowl, combine the ground pork, chopped napa cabbage, green onions, ginger, garlic, mushrooms, baking soda (if using), sesame oil, mirin, oyster sauce, and soy sauce. Use your hands or a fork to mix everything together until well combined.

Next, set up your ramekins or mugs. Begin layering by adding a spoonful of the pork mixture to the bottom, followed by a wonton wrapper. Continue alternating layers of filling and wonton wrappers, pressing gently as you go, until the ramekin is nearly full.

A hand pours liquid from a beige pitcher into a small black pot filled with a chunky stew, surrounded by other pots, a towel, a glass of sauce, and vegetables on a countertop. — *Continue alternating layers of filling and wonton wrappers, pressing gently as you go, until the ramekin is nearly full. Before adding the final layer, pour ⅓ cup of water into each ramekin.*

Four small round dishes filled with golden-brown pot pies are arranged in a large cream-colored pan. Various bowls with chopped vegetables and sauce surround the pan on a textured surface. — *Continue alternating layers of filling and wonton wrappers, pressing gently as you go, until the ramekin is nearly full. Before adding the final layer, pour ⅓ cup of water into each ramekin.*

Before adding the final layer, pour ⅓ cup of water into each ramekin. Top with two wonton wrappers to seal it in. Place the ramekins into a dutch oven or large pot with water halfway up the sides of the ramekins and put the lid on the pot.

Cover and steam for about 20 minutes, until the pork is fully cooked and the wonton wrappers are soft and tender. Carefully remove from the steamer, finish with chili oil and sliced green onions, and serve warm straight from the ramekin.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.