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Romain Avril

Viral Dumping Lasagna (Chicken & Shrimp Version)

This dumpling lasagna is what happens when comfort food travels.Inspired by the viral dumpling trend but built with real technique, it layers tender wonton wrappers with a juicy chicken and shrimp filling seasoned like a classic dumpling—ginger, garlic, sesame, and umami-rich sauces—then baked until everything melts together.
There’s no boiling, no béchamel, and no fuss. The wrappers soften with steam, the filling stays bouncy and flavourful, and each slice pulls apart like a cross between lasagna and a dumpling platter shared at the table.
It looks indulgent, eats light, and comes together faster than a traditional lasagna. Whether you’re feeding a crowd or just want something fun and comforting that still feels thoughtful, this recipe proves that sometimes the best dishes are born when cultures—and techniques—collide.
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Prep Time 30 minutes
Cook Time 18 minutes
Resting time 5 minutes
Servings: 12 servings
Course: Main Course
Cuisine: Chinese
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 340 g ground chicken thigh preferred
  • 115 g raw shrimp peeled & very finely chopped
  • 100 g Napa cabbage finely chopped
  • 45 g green onions finely sliced
  • 30 g fresh ginger minced
  • 15 g garlic mashed
  • 10 gr red chilis brunoise
  • 120 g shiitake mushrooms finely chopped
  • 2 g baking soda ½ tsp
  • 28 g sesame oil
  • 30 g mirin
  • 36 g oyster sauce
  • 60 g low-sodium soy sauce
  • 200 –220 g wonton wrappers 1 standard pack
  • Green onions curls to taste
  • XO sauce to taste
  • Sesame seeds toasted

Equipment

  • Chef's knife
  • Cutting board
  • Large mixing bowl
  • Microplane or fine grater
  • Measuring spoons & measuring cup
  • Ceramic ramekins (or heatproof)
  • Silicone brush or oil spray
  • Steamer and lid
  • Spoon or small offset spatula

Method
 

  1. Finely chop the shrimp by hand and place it in a large mixing bowl with the ground chicken. Add the napa cabbage, green onions, mushrooms, ginger, garlic, baking soda (if using), sesame oil, mirin or Shaoxing wine, oyster sauce, and soy sauce.
  2. Mix firmly until the filling becomes slightly sticky and cohesive. This step is essential to achieve a juicy, springy dumpling texture once steamed.
  3. Lightly oil 12 ramekins (8–10 cm / 3–4 in diameter).
  4. Cut or fold the wonton wrappers as needed so they sit flat inside each ramekin without creasing.
  5. Assemble the dumpling lasagnas
  6. Starting with filling then place a wonton wrapper.
  7. Then spread a thin, even layer of filling
  8. Repeat the layers until the ramekin is filled, finishing with a wonton wrapper on top
  9. Do not compress the layers; they should remain loose to allow proper steaming.
  10. Arrange the ramekins in a steamer basket or steam oven, leaving space for steam circulation.
  11. Steam at 100°C / full steam for 18–22 minutes, or until the filling is fully cooked and reaches an internal temperature of 74°C / 165°F.
  12. Carefully remove the ramekins from the steamer and allow them to rest for 5 minutes.
  13. Top with XO sauce, sesame seeds and scallion curls, just before serving.
  14. Serve directly in the ramekins or unmold gently onto plates. The layers should be tender, cohesive, and dumpling-like rather than firm like baked lasagna.

Notes

👨‍🍳 Pro Tip (worth keeping)
Mix the filling firmly until it becomes slightly sticky — that’s what gives dumpling fillings their signature juicy, springy bite.