Cassie Yeung’s Dumpling Lasagna

Dumpling lasagna, but make it Cassie 🥟 @cassyeungmoney brings the viral trend to life using the dumpling recipe that she’s known for. Come back later to get her hot tip for the perfect dumpling dough! #FNHotList

Get the recipe 👇

Dumpling Lasagna
Level: Intermediate
Total: 2 hr 15 min
Active: 1 hr 10 min
Yield: 6 individual lasagnas

Ingredients

Wrappers:
2 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt

Filling:
1/2 small head napa cabbage (about 1 pound), very finely chopped
3 tablespoons plus 1/2 teaspoon kosher salt
1 pound fatty ground pork
1/4 cup finely chopped stemmed fresh shiitake mushrooms (about 2)
1 scallion, green top only, finely chopped, plus more for serving
1/4 cup finely chopped fresh cilantro
One 1-inch knob of ginger, peeled and grated
3 large garlic cloves, grated
2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 teaspoon chicken bouillon powder
1 teaspoon ground white pepper
1 teaspoon sugar
1 teaspoon toasted sesame oil
Chile crisp and black vinegar, for serving

Special equipment: 
Six 8-ounce ramekins

For the wrappers: In a large bowl, whisk together the flour and salt until well incorporated. Pour in 1/2 cup hot water, then use a pair of chopsticks or a wooden spoon to mix the dough until it is shaggy (meaning there’s no more loose flour or water, but it still looks like the dough needs a little more kneading). Switch to your hands and knead the dough in the bowl until it’s smooth and just slightly tacky, about 10 minutes. If the dough is at all sticky, dust it lightly with more flour and knead it in. Repeat just until the dough no longer sticks. If the dough is dry, sprinkle on a few drops of water and knead in. Repeat until the dough is just slightly tacky. Transfer to a clean work surface and continue to knead until the dough is smooth and bounces back when you poke it with your finger, about 10 minutes more. Cover the dough with plastic wrap or a tea towel and rest at room temperature for at least 30 minutes and up to 1 hour.

Split the dough into 4 equal portions, working with 1 piece at a time and keeping the rest covered with plastic wrap or a tea towel so they don’t dry out. Roll the piece into a long, even rope about 3/4 inch thick and split the rope into 8 equal portions (the dough shouldn’t be sticking but lightly flour your surface if it is). Press down 1 piece with the palm of your hand to flatten. Then, use the rolling pin to roll it out as thin as possible; it should be 3 inches wide. As you finish the piece, lightly dust it with flour so it doesn’t stick and stack it under a tea towel to prevent it from drying out. Repeat the process with all the remaining dough. Use the wrappers to prepare dumplings immediately, or dust the tops with more flour, then stack and store in a resealable bag and freeze for up to 6 months. To thaw, transfer to the fridge 24 hours before using (they will separate when they thaw).

For the filling: Put the cabbage in a large bowl, massage well with 3 tablespoons of the salt and set aside, allowing it to release excess moisture. After the cabbage has shrunk down, 5 to 10 minutes later, rinse off all of the salt, drain and squeeze out all of the water.

In a separate large bowl, mix together the cabbage, ground pork, mushrooms, scallion and cilantro. Add the ginger, garlic, soy sauce, rice vinegar, oyster sauce, cornstarch, chicken bouillon powder, white pepper, sugar, sesame oil and the remaining 1/2 teaspoon salt and stir to combine with a spoon or chopsticks, being sure not to overmix; stop stirring just when everything is evenly combined or else it’ll be tough.

To build the lasagna: To each of six 8-ounce ramekins, add 2 tablespoons of the filling, followed by 1 wrapper. Repeat 2 more times, then top with 1 tablespoon of the filling and 1 more wrapper (for a total of 7 tablespoons of filling and 4 wrappers for each ramekin; you will have about 8 dumpling wrappers left for another use). Add 2 tablespoons of water to each. Place the ramekins in a large shallow Dutch oven and add enough water to go halfway up the sides of the ramekins. Bring to a boil over high heat. Lower to a simmer, cover and cook for 15 to 20 minutes, until the pork is fully cooked through.

Serve garnished with chile crisp, black vinegar and scallions.

Recipes adapted with permission from BAD B*TCH IN THE KITCH: Craveable Asian Recipes to Ditch the Takeout by Cassie Yeung © 2025.

source