If you’ve spent any time on TikTok lately, you’ve likely seen the mesmerizing layers of the soup dumpling lasagna recipe. This viral trend takes everything we love about traditional Xiao Long Bao the savory meat, the thin dough, and that burst of hot broth and turns it into a “make it tonight” reality. By ditching the tedious folding and opting for a layered approach, you can have a family sized portion of “dumplings” ready for the steamer or the oven in a fraction of the time.
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What Is Soup Dumpling Lasagna? (Xiao Long Bao Lasagna Explained)
At its core, this dish is a deconstructed version of the classic Chinese soup dumpling. Instead of laboring over individual pleats, you create a wonton dumpling lasagna by layering thin dough wrappers with a seasoned meat filling and savory broth.
It tastes exactly like authentic Xiao Long Bao because it uses the same flavor profile: ginger, scallions, soy sauce, and sesame oil. When it cooks, the moisture trapped between the layers creates that signature “soup” effect. Think of it as a dumpling lasagna casserole—it’s hearty, comforting, and captures the soul of dim sum in a format that’s much easier to serve to a hungry crowd.
Why This Recipe Went Viral on TikTok
Social media fell in love with this dish for one simple reason: the “dumpling lasagna hack.” Traditional dumplings are a labor of love that can take hours to prep. This shortcut gives you a massive payoff with minimal effort.
The visual appeal of slicing into a stack of steaming, juicy layers is pure “food porn” for the digital age. People love that they can achieve gourmet flavors using affordable grocery store staples. It’s the perfect bridge between a traditional craft and modern, fast-paced kitchen reality. This TikTok dumpling lasagna gives you a massive payoff with minimal effort, making gourmet flavors accessible to everyone
Why You’ll Love It (Busy-Cook Benefits)
If you are a busy parent or a student, this soup dumpling lasagna recipe is about to become your new best friend. It is incredibly weeknight-friendly because the prep is essentially just mixing and stacking.
The cleanup is equally impressive; if you use the oven method, it can be a one-pan meal. Furthermore, it is highly customizable. Whether you prefer a ground pork dumpling lasagna, a lighter chicken dumpling lasagna, or a completely vegan version, the structure remains the same. It’s a reliable, budget-friendly way to feed four to six people without standing over a stove for two hours.
Ingredients + Best Wrapper Choices
Getting the right components is the secret to a successful soup dumpling lasagna recipe. Because we are layering rather than folding, the texture of your “pasta” layers matters immensely.
5.1 Wonton Wrappers vs. Dumpling Wrappers vs. Gyoza
Choosing your wrapper is the first step. Wonton wrapper lasagna layers are popular because they are thin and square, fitting perfectly into rectangular dishes. However, dumpling wrapper lasagna (usually round) offers a slightly chewier, more substantial bite.
While traditional lasagna sheets are thick and require boiling, these Asian wrappers steam or bake almost instantly. For the best texture, look for “Hong Kong style” wonton wrappers, which are thin enough to let the soup soak through without becoming gummy.
5.2 The “Soup” Part: Broth Options
To get that “soup dumpling” effect, you need a liquid element. Traditional chefs use meat aspic (gelatinized broth), but a quick broth shortcut works wonders for home cooks. You can use a concentrated pastina soup base or a high-quality store-bought bone broth mixed with a little unflavored gelatin to ensure the “soup” stays inside the layers until you bite in.
5.3 Filling Options (Pork, Chicken, Veggie)
The most common version is a ground pork dumpling lasagna. Pork has the necessary fat content to keep the layers moist. If you want something leaner, a chicken dumpling lasagna is a fantastic alternative. The key is the flavor base: plenty of freshly grated ginger and minced garlic. This provides that aromatic punch that defines the dish.
5.4 Flavor Boosters + Sauces
Don’t skimp on the seasonings. Soy sauce, chili crisp, and a dash of toasted sesame oil should go directly into your meat mix. For serving, a classic soy-vinegar dipping sauce for dumplings (made with Chinkiang black vinegar) is essential to cut through the richness of the meat.
5.5 Add-Ins (Napa, Scallions, Mushrooms)
You can easily upgrade your lasagna with fresh napa cabbage, which adds a subtle sweetness and extra moisture. Finely minced shiitake mushrooms or a mountain of chopped scallions also provide texture and earthy depth.
Tools You Need (And Easy Alternatives)
You don’t need a professional kitchen to make this work. A basic setup is all it takes to get that perfect steam.
6.1 Steamer Setup Options
A bamboo steamer is ideal for that classic aesthetic and moisture control. However, a metal vegetable steamer basket inside a large pot works just as well. If you have neither, you can create a DIY steamer by placing three balls of aluminum foil in a pot, adding an inch of water, and resting a heat-proof plate on top of the foil.
6.2 If You Don’t Have a Steamer (Oven + Covered Bake)
If steaming feels too fussy, the oven is your savior. By using a deep baking dish and covering it tightly with foil, you create a sealed environment that mimics a steamer. This turns the recipe into a “dumpling bake” that is completely hands-off once it hits the heat.
How to Make Soup Dumpling Lasagna (Steamer Method)
1 Prep the Broth: Start by mixing 1 cup of warm chicken broth with one packet of unflavored gelatin. Let it set in the fridge until it’s a firm jelly, then mince it into small cubes. This is the “secret” to the soup.
2 Mix the Filling: In a large bowl, combine 1 lb of ground pork or chicken with ginger, garlic, soy sauce, and your minced broth jelly. Mix vigorously in one direction until the meat becomes “tacky”—this helps the layers stick together.
3 Layer It Like Lasagna: Place a layer of wrappers at the bottom of a heat-proof dish. Spread a thin, even layer of the meat mixture. Repeat until you have 5–6 layers. End with a final layer of wrappers on top.
4 Steam Time: Place the dish in your steamer over boiling water. Steam for 15–20 minutes. To check for doneness, a meat thermometer should read 165°F (74°C) in the center.
5 Serve: Carefully remove the dish. Let it sit for 2 minutes so the juices settle. Top with chili crisp or fresh scallions, ranging from mild to spicy based on your preference.
How to Make It in the Oven (No-Steamer / Dumpling Lasagna Bake)
1 Best Baking Dish: Use an 8×8 inch square glass or ceramic dish. The depth allows for more layers, which traps more steam.
2 Layering Rules: To avoid soggy wrappers, don’t over-saturate the bottom layer with liquid. Start with a very thin brush of oil or a few pieces of cabbage to act as a barrier.
3 Bake Time: Preheat your oven to 375°F. Cover the dish tightly with heavy-duty foil—this is non-negotiable! Bake for 30–35 minutes.
Note: This is basically a one-pan dumpling bake / dumpling lasagna casserole.
Optional Broil: If you like a bit of texture, remove the foil for the last 2 minutes and give it a quick broil to crisp the edges of the top wrappers.
Rest: Let it rest for 5 minutes before slicing. This prevents all the “soup” from running out the moment you cut it.
Quick Options (For Search Intent)
30-Minute Shortcut: Skip the gelatin broth. Instead, pour 1/2 cup of store-bought broth over the layers before sealing the dish. It won’t be quite as “soupy” inside the meat, but it creates a delicious sauce.
Using Frozen Dumplings: You can actually layer pre-made frozen dumplings in a dish, cover them with broth and a few extra wonton wrappers, and bake. It’s the ultimate “lazy” soup dumpling lasagna recipe.
Microwave Mini Version: For a single serve, layer 3–4 wrappers and filling in a mug. Add two tablespoons of water, cover with a damp paper towel, and microwave for 3–4 minutes.
Top Tips for Consistent Results
- Prevent Soggy Wrappers: Don’t let the assembled lasagna sit for too long before cooking. The moisture in the meat will start to break down the dough.
- Keep Layers From Sticking: Brush a tiny bit of sesame oil between layers if you find they are clumping too much.
- More Broth: Add a layer of napa cabbage in the middle; it releases water as it cooks, naturally increasing the “soup” factor.
- Balance Umami: If the dish tastes flat, add a teaspoon of oyster sauce or a pinch of sugar to the filling.
Easy Variations
- Spicy Chili Crisp: Mix two tablespoons of Lao Gan Ma into the meat filling for a heat that builds with every bite.
- Chicken Ginger: Use ground chicken and double the amount of fresh ginger for a lighter, zesty profile.
- Pork Version: The classic pork soup dumpling lasagna is best with 80/20 ground pork for maximum juiciness.
- Mushroom-Forward: Swap half the meat for finely chopped, sautéed cremini or shiitake mushrooms.
- Vegan/Vegetarian: Use crumbled extra-firm tofu and a mushroom-based “gelatin” made with agar-agar.
- Gluten-Free: Look for Vietnamese rice paper or specific GF dumpling wrappers found in specialty markets.
What to Serve With Soup Dumpling Lasagna
Since this dish is quite rich, pair it with something bright. A smashed cucumber salad with garlic and vinegar is the traditional choice. You can also serve it alongside quick-sauteed bok choy or even a light Panera tomato soup for a weird but wonderful fusion lunch. The best sauce? A 3:1 ratio of black vinegar to soy sauce with plenty of ginger matchsticks.
Make-Ahead, Storage, and Reheating
1 Assembly: You can assemble this up to 4 hours in advance and keep it in the fridge.
2 Fridge Storage: Leftovers keep well for 2 days. Keep them in an airtight container to prevent the wrappers from drying out and becoming “crusty.”
3 Freezing: You can freeze the assembled (uncoated) lasagna. Wrap it tightly in plastic and foil. Steam from frozen, adding about 10 minutes to the cook time.
4 Reheating: The best way to reheat is steaming for 5 minutes. The microwave works too, but cover it with a wet paper towel to keep the wrappers soft.
FAQs
Can you bake soup dumpling lasagna?
Yes! Use a covered baking dish at 375°F for about 30 minutes.
What wrappers to use?
Square wonton wrappers are easiest for layering, but round dumpling wrappers work if you overlap them slightly.
How to prevent soggy wrappers?
Ensure your meat filling isn’t too wet before adding the gelatin broth cubes, and cook immediately after assembly.
Can I use ground turkey?
Absolutely. Just add a teaspoon of oil to the mix, as turkey is leaner than pork.
Conclusion
The soup dumpling lasagna recipe is more than just a TikTok trend; it’s a brilliant solution for anyone who craves the flavors of a dim sum house but lacks the time for intricate folding. Whether you steam it for a traditional feel or bake it for a hands-off weeknight dinner, the result is always comforting and delicious.
Why not give it a try tonight? Save this post to your “Easy Dinners” board on Pinterest and let us know in the comments which filling you chose! Would you like me to help you create a grocery list for this recipe?
The Ultimate Soup Dumpling Lasagna Recipe
Equipment
- Bamboo Steamer or Metal Steamer Basket
- Heat-proof Dish or 8×8 Baking Dish
- Large Mixing Bowl
Ingredients
The ‘Soup’ Base
- 1 cup Warm chicken broth High-quality bone broth recommended
- 1 packet Unflavored gelatin Ensures the ‘soup’ stays inside the layers
The Filling & Layers
- 1 lb Ground pork or chicken 80/20 ground pork is best for maximum juiciness
- 1 package Wonton wrappers Square ‘Hong Kong style’ thin wrappers are best
- 1 tbsp Freshly grated ginger Provides the aromatic punch
- 3 cloves Minced garlic
- 2 tbsp Soy sauce
- 1 tsp Toasted sesame oil
- 2 stalks Scallions Finely chopped
Garnish & Serving
- 1 tbsp Chili crisp For serving
- 1 tsp Chinkiang black vinegar Essential for the dipping sauce
Instructions
- Prep the Broth: Start by mixing 1 cup of warm chicken broth with one packet of unflavored gelatin. Let it set in the fridge until it’s a firm jelly, then mince it into small cubes.
- Mix the Filling: In a large bowl, combine 1 lb of ground meat with ginger, garlic, soy sauce, and your minced broth jelly. Mix vigorously in one direction until the meat becomes ‘tacky’.
- Layer It: Place a layer of wrappers at the bottom of a heat-proof dish. Spread a thin, even layer of the meat mixture. Repeat until you have 5–6 layers, ending with a final layer of wrappers on top.
- Steam: Place the dish in your steamer over boiling water. Steam for 15–20 minutes until a meat thermometer reads 165°F (74°C) in the center.
- Rest and Serve: Let it sit for 2–5 minutes so the juices settle before slicing. Top with chili crisp or fresh scallions.