Love homemade dumplings but don’t fancy all the folding? This pork dumpling lasagne uses the same pork and vegetable filling as my Pan-Fried Pork Dumplings, layered with dumpling wrappers in individual ramekins.
There’s no wrapping or pleating. Just mix, layer and steam! Made with pork mince, carrot, zucchini, ginger and garlic, the filling stays juicy while the wrappers soften as they cook. A little chicken stock helps keep the layers moist.
I cooked mine in an electric frying pan, with the ramekins sitting in a shallow layer of simmering water. Check that yours fit under the lid before you start assembling, then finish with your favourite dumpling sauce, spring onions and sesame seeds.
This recipe makes approximately 6–8 individual dumpling lasagnes, depending on the size of your ramekins. It’s a handy shortcut when you’re craving homemade dumplings but want to keep the preparation simple.
Dumpling comparison blog link
Wondering how this shortcut compares to traditional dumplings? Read I Tried 3 Dumpling Recipes: Are the Viral Shortcuts Worth It? for my thoughts on dumpling lasagne, pan-fried dumplings and the no-fold method.
More easy recipes to try
Why you’ll love this recipe
No folding required: Simply alternate layers of filling and wrappers.
A familiar filling: Pork mince, vegetables, ginger and garlic give each layer plenty of flavour.
Individual portions: Assemble in ramekins for easy serving.
Choose your finish: Add chilli oil, soy sauce or your favourite dumpling dipping sauce.
Frequently asked questions
What is dumpling lasagne?
Dumpling lasagne layers seasoned mince and dumpling wrappers instead of enclosing the filling in individual dumplings. This version is assembled in ramekins and steamed in an electric frying pan.
Can I use gow gee or gyoza wrappers?
Yes. This recipe uses gow gee or gyoza wrappers. The number you need will depend on their size, your ramekins and how many layers you make.
Do I need an oven?
No. This version cooks in covered ramekins sitting in a shallow layer of simmering water in an electric frying pan.
Does it have crispy bottoms like pan-fried dumplings?
No. The wrappers are soft and tender throughout. If you love a crispy base, try my Pan-Fried Pork Dumplings.
How much stock goes into each ramekin?
Use 1-2 tbsp chicken stock per ramekin. The ingredient list allows extra stock, so you may not need it all.
Pork Dumpling Lasagne.
Love dumplings but not the folding? This pork dumpling lasagne layers pork and vegetable filling with dumpling wrappers, then steams in individual ramekins.
Ingredients
- 1 carrot, roughly chopped
- 1 zucchini, roughly chopped
- 3cm ginger, peeled
- 4 garlic cloves
- 3 shallots or spring onions, roughly chopped
- 500g pork mince
- ¼ cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 1 packet gow gee or gyoza wrappers
- 1½ cups (375ml) chicken stock, using 2 tbsp per ramekin
- 1 tbsp light soy sauce
- 1 tbsp sweet chilli sauce
- ½ tsp sesame oil
Instructions
- Place the carrot, zucchini, ginger, garlic and spring onions in a food processor. Blitz until finely chopped.
- Add the pork mince, soy sauce, oyster sauce and Shaoxing wine. Pulse briefly until just combined.
- Check that your ramekins fit inside your electric frying pan with the lid closed. Lightly grease 6–8 ramekins and divide the filling evenly between them.
- Place one dumpling wrapper in the base of each ramekin. Spread a thin, even layer of filling over the wrapper. Continue alternating wrappers and filling, finishing with filling. Gently press down as you build the layers.
- Top each ramekin with two dumpling wrappers, then pour over 2 tbsp chicken stock. Gently press the wrappers down to moisten them with the stock.
- Add water to a depth of approximately 2cm to your electric frying pan and bring to the boil. Carefully place the ramekins in the pan, ensuring the water stays below their rims.
- Cover and reduce the heat to maintain a gentle simmer. Steam for approximately 20 minutes, or until the pork filling is cooked through in the centre and the wrappers are tender. Larger or deeper ramekins may need extra time. Check the water level during cooking and top up with boiling water as needed.
- Carefully remove the hot ramekins and rest for 3 minutes. Drizzle with chilli oil, soy sauce or dumpling dipping sauce, then top with sliced spring onions and sesame seeds, if desired.
- No food processor? No problem! Finely grate the carrot, zucchini and ginger, crush the garlic and finely chop the spring onions. Combine in a large bowl with the remaining filling ingredients and mix well.
- Mix the ingredients for your chosen dipping sauce in a small bowl.
Notes
Top Tips
- Check your ramekins fit first. Before assembling, make sure they fit inside your electric frying pan with the lid closed. Cook in batches if needed.
- Finely chop the vegetables. Small, even pieces mix easily into the pork filling. Avoid processing them into a paste.
- Keep the filling layers thin. Spread the pork evenly over each wrapper to help it cook through.
- Keep the lid closed while steaming. Lift it only when needed to check the water level or whether the dumpling lasagnes are cooked.
- Check the centre. Use the cooking time as a guide and make sure the pork filling is cooked through in the centre. Larger or deeper ramekins may need extra time.
- Watch the water level. Keep the water below the ramekin rims and top up with boiling water as needed so the pan doesn’t boil dry.
Nutrition Facts
Calories
279Fat
19 gSat. Fat
7 gCarbs
8 gFiber
1 gNet carbs
7 gSugar
4 gProtein
18 gSodium
1043 mgCholesterol
62 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
