Pork & Shiitake Dumpling Lasagna
dumpling lasagna was the viral trend we had to try ourselves 🥟🧡 wonton wrappers layered with a garlicky pork and shiitake filling, steamed until silky, then finished with ponzu sauce and a spoonful of chili crisp on top. all the flavor of dumplings, none of the folding. 🫶
Ingredients
1 lb ground pork
3 shiitake mushrooms, finely minced
3 green onions, thinly sliced, divided
1 tbsp fresh ginger, grated
3 cloves garlic, minced
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp sesame oil
½ tsp five spice powder
½ cup water or chicken stock
16 round wonton or dumpling wrappers
chili crisp, for topping
Serves 2-3
Prep time ~20 mins
Cook time ~15-18 mins
Cooking Instructions
WASH YOUR VEGGIES
Wash and prep your veggies and herbs before getting started.
Make the filling
In a large bowl, combine ground pork, shiitake mushrooms, half the green onions, ginger, garlic, soy sauce, dark soy sauce, sesame oil, and five spice powder. Mix well until evenly combined.
Layer the lasagna
In an oven-safe ramekin or small baking dish, layer a wonton wrapper on the bottom, followed by a thin layer of the pork filling. Repeat layering wrapper and filling until you reach the top of the ramekin, finishing with a wrapper.
I like to do 1 bottom layer, fill with meat mixture half way, add another wrapper, and then fill the rest with meat mixture, and top with 2 wrappers to seal it
Pour about 2 tbsp of water or chicken stock over each stack so it seeps down between the layers.
Steam
Set the ramekins in a steamer basket over simmering water. Cover and steam for 15-18 minutes, until the pork is cooked through and the wrappers are tender.
Serve
Top each stack with a spoonful of chili crisp and the remaining green onions. Serve hot, straight from the ramekin.
Tips & Notes
Keep your filling layers thin — thick layers will make it too doughy.
Round dumpling wrappers work best for ramekins, but square wonton wrappers work too!
Swap the ground pork for ground chicken or turkey if you prefer a leaner filling.