Main dishes
Steamed Pork Dumplings in Layers with Wonton Wrappers
Layer wonton wrappers with pork and cabbage for steamed dumpling lasagna. No folding, with step photos and tips for tender, juicy layers.
- Total time
- 1 hr 10 min
- Preparation
- 25 min
- Cooking
- 40 min
- Rest / waiting
- 5 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- International
Ingredients
Quantities adjust to your servings. Times, temperatures and “to taste” stay the same.
Check off the ingredients you already have above.
Method
Follow the recipe one step at a time.
Chop the vegetables
Wash and dry the cabbage and scallions. Chop very finely, reserving a little scallion for serving. Grate the garlic and ginger.
Mix the filling
Combine cold ground pork with cabbage, remaining scallions, garlic, ginger, soy sauce and sesame oil. Stir until evenly combined; do not taste raw filling.
Set up the steamer
Check that a 20 cm / 8-inch square steam-safe dish fits inside a wide lidded pot on a stable rack. Keep water below the dish. Remove the dish and heat the water.
Build the first layer
Cover the dish base with lightly moistened wonton wrappers, overlapping as little as possible. Spread half the filling over them in a thin, even layer.
Finish the layers
Add another wrapper layer, the remaining filling and a final wrapper layer: three pasta layers and two meat layers. Distribute the measured water over the top and edges.
Steam the lasagna
Carefully set the dish on the rack and cover the pot. Steam steadily for about 35 minutes once boiling resumes; top up with hot water if needed, avoiding steam burns.
Check the center
Probe the center filling: it must reach at least 71 °C / 160 °F. Continue cooking and recheck if needed. Remove with oven gloves and rest for 5 minutes.
Serve the juicy layers
Scatter over the reserved scallions and sesame. Serve with a spoon, taking soft wrappers, filling and juices together. The wrappers are tender and slightly wrinkled; they do not form a rigid baked-lasagna block.
The step photos are illustrative.
Notes
Tips and storage
Use thin wonton wrappers; dry Italian lasagna sheets need different hydration and are not a direct substitute. For larger batches, use more dishes and keep layers thin; do not automatically double cooking time, and always check the center. Ground chicken must reach 74 °C / 165 °F. Refrigerate leftovers promptly at 4 °C / 40 °F or below, eat within 3 days and reheat to 74 °C / 165 °F. Contains wheat, soy and sesame; some wrappers contain egg. Cooking time allows roughly 5 minutes to heat the water and 35 minutes of steaming.
Sources
Nutrition facts
1 of 4 servings
- Protein
- 22.2 g
- Carbohydrates
- 26.8 g
- Fat
- 25 g
Estimated per serving; products and yield can change these values.
Reference source: Editorial calculation using generic ingredient profiles
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Thin wonton wrappers replace Italian pasta in this steamed lasagna. Pork, cabbage, ginger and scallions fill the layers, bringing dumpling flavors without shaping individual pieces. Makes 4 servings in about 70 minutes, including a 5-minute rest. Often called dumpling lasagna because of its layers, it contains no cheese or béchamel.
Frequently asked questions
Is it baked?
This version steams in a dish on a rack inside a covered pot. It has no cheese or tomato sauce.
How do I prevent dry wrappers?
Moisten the wrappers, avoid heavy overlaps and spread the measured water over the surface and edges. Keep the steam steady.
Does pork color prove it is cooked?
Color is unreliable. Use a thermometer and check for at least 71 °C / 160 °F in the center filling.
