In Good FlavorSoup Dumpling Lasagna is a viral TikTok recipe that reimagines classic Chinese pork dumplings as an easy, individual-sized lasagna. By layering the pork filling and wrappers instead of wrapping each dumpling, it skips the most time-consuming step—while delivering all the savory, comforting flavors you love in traditional pork dumplings.
I love sharing great ideas when I come across them—like this Chopped Italian Sandwich—and the dumpling lasagna may be one of the best recipe ideas to emerge in 2025. If you love dumplings but shy away from making them because of the tedious wrapping, this viral TikTok hack by content creator April Liang (@april_eats) is a total game-changer.
It has everything you love about dumplings: juicy, tender pork filling seasoned with aromatic spices, all encased in a soft wheat wrapper. The difference? There’s no wrapping, sealing, or crimping involved. Simply layer the filling and wonton wrappers in a ramekin and steam. It’s incredibly easy and a huge time-saver, with the same cozy flavor and feel as traditional dumplings.
I was inspired to create my own pork soup dumpling lasagna, adding my personal touches. Oh my gosh—it’s so good! Layers of flavor-packed pork filling, tender wonton wrappers, and a savory, brothy base come together in the most comforting way. It’s a hit with everyone and has quickly earned a permanent spot on our dinner table.
Ingredients needed:
- Wonton wrappers or dumpling wrappers—I use wonton wrappers simply because they are easily available to me. If you use dumpling wrappers, they will need a little longer cooking time since they are thicker.
- Ground pork—use pre-packaged or make your own. Keep it around 80% to 85% fat for tenderness.
- Scallion—green tops only for a mild onion flavor and color.
- Ginger—adds warm, spicy, peppery, and citrusy notes.
- Garlic—finely minced or grated.
- Napa cabbage—adds texture, color, a mild sweetness, and moisture. I used savoy cabbage for this post, as I didn’t have napa on hand (see “Notes about cabbage section below”), but I highly recommend napa.
- Soy sauce—primarily used to add saltiness and umami flavor.
- Dark soy sauce—less salty than regular soy sauce and used mainly to add color.
- Rice wine vinegar—helps balance the flavor and tenderizes the pork.
- Sesame oil—provides a toasted nuttiness flavor.
- Salt—I use table salt. If you can substitute with 3/4 teaspoon kosher salt.
- Black pepper—adds warm and spicy notes.
- Chicken broth—to add moisture, to help steam the dumpling lasagna, and to provide the brothy liquid.
- Water—for dipping the wonton wrappers before layering and for the steaming liquid.
Recipe highlights:
- Make the filling: Add pork, 1/3 cup of broth, ginger, garlic, dark soy sauce, regular soy sauce, 1 tablespoon sesame oil, rice wine vinegar, salt, and black pepper to the mixing bowl. Mix to combine.
- Add 1 teaspoon of sesame oil to the remaining broth.
- Fill the ramekins: Layer each ramekin as follows: 2 wonton wrappers (dipped in water), 1/4 cup of the pork filling, some napa cabbage, 3 wonton wrappers (dipped in water), 1/4 cup of the pork filling, some of the napa cabbage, 2 tablespoons of broth, 2 wonton wrappers (dipped in water), 2 tablespoons of broth, and a sprinkle of scallion.
- Steam the ramekins for 15-20 minutes or until the internal temperature reaches 160° F.
- Detailed instructions are in the recipe card section below.
Notes about the cabbage:
- I recommend using napa cabbage instead of savoy (as shown in this post) or regular green cabbage. Napa is the most tender and wilts easily inside the soup dumpling, while the others are firmer and need to be precooked to soften properly. I used savoy for this post simply because that’s what I had on hand, but it does add the extra step of precooking.
- I like layering the coarsely chopped cabbage for a more visually appealing presentation. However, you can also chop it more finely and mix it directly into the pork filling. If you do this, you may want to reduce the amount of cabbage to suit your preference.
- If you prefer an all-meat filling, feel free to leave the cabbage out entirely.
What to serve with:
If you’d like to turn this already satisfying soup dumpling dish into a complete meal, adding a few well-paired sides makes it even more enjoyable. There are plenty of delicious options to pair with it, such as Asian cucumber salad, Vietnamese shrimp salad, ramen noodles, fried rice, spring rolls, stir-fried bok choy, and noodles with peanut sauce.
How to store and reheat:
If you want to make extras to enjoy as leftovers, they store and reheat wonderfully. Keep the ramekin tightly covered so the wrappers won’t dry out, then refrigerate for up to three days.
To reheat, add a couple of tablespoons of water or chicken broth to the top. Then steam until warmed through or reheat in the microwave, covered with a paper plate until heated through.
Recommended supplies:
These are products I use, or are on my wishlist, or are highly rated. (Amazon affiliate links)
- Large saute pan with lid for steaming.
- Oven-safe ramekins—I use 12-ounce size, but you can use whatever size you like. Keep in mind, it might affect how many layers you can make and the cooking time. This set comes with a lid for easy storage.
- Mixing bowl—this 2-quart mixing bowl has a handle and a pour spout, and is also great for pouring batter.
- Spatula and brush—this set of 6 includes a variety of spatulas and a brush. All are heat-resistant up to 446° F.
- Instant-read meat thermometer—this waterproof digital thermometer provides accurate readings within 2-3 seconds.
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Soup Dumpling Lasagna
Description
Soup Dumpling Lasagna is a viral TikTok recipe that reimagines classic Chinese pork dumplings as an easy, individual-sized lasagna. By layering the pork filling and wrappers instead of wrapping each dumpling, it skips the most time-consuming step—while delivering all the savory, comforting flavors you love in traditional pork dumplings.
Ingredients
Instructions
- Add pork, 1/3 cup of broth, ginger, garlic, dark soy sauce, regular soy sauce, 1 tablespoon sesame oil, rice wine vinegar, salt, and black pepper to the mixing bowl. Mix just until all the ingredients are incorporated.
- Add 1 teaspoon of sesame oil to the remaining chicken broth and set it aside.
- Note: Dip each wonton into a bowl of water before layering it in the ramekin. Gently press the wontons down as you build the layers. Layer a 12-ounce ramekin as follows: 2 wonton wrappers, 1/4 cup of the pork filling, some napa cabbage, 3 wonton wrappers, 1/4 cup of the pork filling, some of the napa cabbage, 2 1/2 tablespoons of broth, 2 wonton wrappers, 2 1/2 tablespoons of broth, and a sprinkle of scallion. Repeat to assemble the remaining three ramekins.
- Place the dumplings in a large pot and add enough water to fill the ramekins halfway. Cover and steam for 15-20 minutes, starting on high and reducing to medium-low once it comes to a boil. The pork is done when the internal temperature reaches 160° F.
- Cover the ramekins tightly until ready to serve to keep the top layer of wontons tender. Makes 4 servings.
Notes
- * If you use savoy or regular cabbage, precook and rough chop them before using them in the dumpling lasagna.
- This recipe was prepared in 12-ounce ramekins. Using a different size will change how much filling fits in each dish, which may affect both the baking time and the number of portions the recipe yields.
- Add a little more broth or water over the top layer of wonton wrappers if you like it extra brothy.
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