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In a large bowl, combine the ground pork, finely chopped cabbage, 1/4 cup chopped green onions, minced garlic, minced ginger, sesame oil, mirin, oyster sauce, 1 tablespoon soy sauce, and white pepper. Mix thoroughly until all ingredients are well combined. Using your hands (with gloves if preferred) ensures even distribution.

Prepare four 3.5-inch ramekins. Place a single wonton wrapper at the bottom of each ramekin.
Spoon a layer of the pork filling over the wonton wrapper in each ramekin, pressing it down firmly with the back of a spoon. Place another wonton wrapper on top of the filling layer.

Repeat the layering process (filling, then wrapper) two more times, for a total of three filling layers and four wrappers per ramekin, ending with a wonton wrapper on top. Ensure each layer of filling is pressed down firmly.

Pour 1 tablespoon of water over the top layer of each assembled ramekin. This helps to steam the wrappers and keep them from drying out.

Place the assembled ramekins carefully into a large pot with a shallow amount of water (about 1 inch deep). Ensure the water does not touch the bottom of the ramekins directly, creating a steaming environment. Cover the pot with a lid. If desired, prop the lid slightly with chopsticks to allow some steam to escape.

Bring the water to a boil, then reduce heat to medium and steam for 15 to 20 minutes, or until the pork filling is thoroughly cooked and reaches an internal temperature of 160°F (71°C).

Carefully remove the ramekins from the pot. Drizzle each 'dumpling lasagna' with additional soy sauce and a teaspoon of chili oil or chili crisp. Garnish with fresh chopped green onions.

Serve immediately and enjoy directly from the ramekin.


In a large bowl, combine the ground pork, finely chopped cabbage, 1/4 cup chopped green onions, minced garlic, minced ginger, sesame oil, mirin, oyster sauce, 1 tablespoon soy sauce, and white pepper. Mix thoroughly until all ingredients are well combined. Using your hands (with gloves if preferred) ensures even distribution.

Prepare four 3.5-inch ramekins. Place a single wonton wrapper at the bottom of each ramekin.
Spoon a layer of the pork filling over the wonton wrapper in each ramekin, pressing it down firmly with the back of a spoon. Place another wonton wrapper on top of the filling layer.

Repeat the layering process (filling, then wrapper) two more times, for a total of three filling layers and four wrappers per ramekin, ending with a wonton wrapper on top. Ensure each layer of filling is pressed down firmly.

Pour 1 tablespoon of water over the top layer of each assembled ramekin. This helps to steam the wrappers and keep them from drying out.

Place the assembled ramekins carefully into a large pot with a shallow amount of water (about 1 inch deep). Ensure the water does not touch the bottom of the ramekins directly, creating a steaming environment. Cover the pot with a lid. If desired, prop the lid slightly with chopsticks to allow some steam to escape.

Bring the water to a boil, then reduce heat to medium and steam for 15 to 20 minutes, or until the pork filling is thoroughly cooked and reaches an internal temperature of 160°F (71°C).

Carefully remove the ramekins from the pot. Drizzle each 'dumpling lasagna' with additional soy sauce and a teaspoon of chili oil or chili crisp. Garnish with fresh chopped green onions.

Serve immediately and enjoy directly from the ramekin.
