The Viral Soup Dumpling Lasagna has been all over my feed lately, so I had to give it a try! It’s an easy, layered version of Chinese soup dumplings (xiao long bao) that skips the dumpling folding but keeps all the juicy flavours.
Table of Contents
- What is the Viral Soup Dumpling Lasagna?
- Ingredients List
- How to Make the Viral Soup Dumpling Lasagna
Watch How to Make It
What is the Viral Soup Dumpling Lasagna?
I’ve been seeing this viral Soup Dumpling Lasagna (or Giant Xiao Long Bao or Chinese Lasagna), all over my social media feed lately. I usually don’t jump on food trends, but this one actually convinced me.
It’s basically just like Chinese soup dumplings (xiao long bao), but layered like a lasagna. Instead of wrapping each dumpling one by one, the pork filling is layered with dumpling wrappers and napa cabbage in a bowl. The meat filling is mixed with extra water, so when it steams, it turns into a juicy, savoury broth, just like the soup inside a traditional xiao long bao.
I can totally see why people love this. It’s a quick and lazy hack, but still feels comforting and delicious. It’s basically a deconstructed dumpling!
Ingredients List
Check out the recipe card below for the full ingredient list.
Minced pork
Minced pork is the heart of this dish. I recommend using a slightly fatty mince, around 20% fat. The fat is what keeps the filling juicy and helps create that rich soupy broth after steaming. If the pork is too lean, the filling can turn dry.
If you don’t eat pork, you can substitute with minced chicken with a bit of added oil. Chicken thighs works well since they have more natural fat and stay tender after steaming.
Shrimp (optional)
I personally love adding shrimp because I’m a big fan of the pork and shrimp combo in dumpling fillings.
It adds a subtle sweetness and a bouncy texture that makes the filling more satisfying. You can skip this out if you only prefer a pork filling.
Dumpling wrappers
These are the “lasagna sheets” in this recipe!
A lot of recipes I see use dumpling wrappers, but next time I’d actually prefer to use wonton wrappers instead.
Wonton wrappers are thinner, softer and silkier, so they soften faster when steamed. I found that even after steaming for 20 minutes, the frozen dumpling wrappers I used (not fresh ones) were still a little tough. It’s still edible, but I think this dish would be even better with a softer wrapper.
Marinade ingredients
These are classic Chinese seasoning ingredients that I honestly don’t even think about anymore when making a meat filling. I always use light soy sauce, dark soy sauce, oyster sauce, Shaoxing cooking wine, sugar, cornstarch, white pepper, garlic, ginger, green onions, sesame oil and chicken powder.
If you don’t have everything, the absolute must-haves are light soy sauce (or oyster sauce) for savoury umami, Shaoxing cooking wineand sesame oil for fragrance, and a little sugar to balance out the saltiness. These will cover most of the flavour you need!
How to Make Viral Soup Dumpling Lasagna
In a bowl, combine the minced pork and chopped shrimp with all the meat marinade ingredients. Mix well in one direction until the meat absorbs the water and becomes slightly sticky. This extra water is what creates the broth after steaming. Set aside.
Trim the Napa cabbage leaves to fit your bowl.
In a heatproof bowl, spread about a ½-inch layer of the meat mixture. Add a layer of Napa cabbage, then place 3 dumpling wrappers on top (dumpling skin briefly dipped in water). Repeat with another layer of meat and Napa cabbage, then finish with 4 dumpling wrappers, or enough to fully cover the surface. The exact number of wrappers will depend on the size of your bowl.
Add about 2 inches of hot water to a deep wok and place a bamboo steamer on top. Carefully put the bowl inside the steamer.
Turn the heat to high. Once the water is boiling, cover and steam for 20 minutes.
Serve hot, garnished with chopped green onions. Drizzle with chilli oil and Chinese black vinegar if desired. Enjoy!
More Steamed Recipes to Try
Viral Soup Dumpling Lasagna
2
servings10
minutes20
minutesThe Viral Soup Dumpling Lasagna has been all over my feed lately, so I had to give it a try! It’s an easy, layered version of Chinese soup dumplings (xiao long bao) that skips the dumpling folding but keeps all the juicy flavours.
Keep the screen of your device on
Ingredients
200 g minced pork
100 g shrimp, chopped
14 dumpling wrappers
3 leaves Napa cappage
1 green onion, chopped (garnish)
Chilli oil (optional)
Chinese black vinegar (optional)
- Meat marinade:
2 green onions, chopped
1 tsp minced garlic
1/2 tsp minced ginger
1 tbsp cornstarch
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tbsp Shaoxing cooking wine
1/2 tbsp sesame oil
1 tsp dark soy sauce
1 tsp chicken powder
1/2 tsp sugar
A pinch of white pepper powder
1/3 cup water
Directions
- In a bowl, combine the minced pork and chopped shrimp with all the meat marinade ingredients. Mix well in one direction until the meat absorbs the water and becomes slightly sticky. This extra water is what creates the broth after steaming. Set aside.
- Trim the Napa cabbage leaves to fit your bowl.
- In a heatproof bowl, spread about a ½-inch layer of the meat mixture. Add a layer of Napa cabbage, then place 3 dumpling wrappers on top (dumpling skin briefly dipped in water). Repeat with another layer of meat and Napa cabbage, then finish with 4 dumpling wrappers, or enough to fully cover the surface. The exact number of wrappers will depend on the size of your bowl.
- Add about 2 inches of hot water to a deep wok and place a bamboo steamer on top. Carefully put the bowl inside the steamer.
- Turn the heat to high. Once the water is boiling, cover and steam for 20 minutes.
- Serve hot, garnished with chopped green onions. Drizzle with chilli oil and Chinese black vinegar if desired. Enjoy!
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