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In a large glass bowl, combine the ground pork, finely chopped cabbage, 1/2 cup chopped green onions, and freshly grated ginger.

Add the rice wine vinegar, oyster sauce, sesame oil, and salt to the filling mixture. Mix all ingredients thoroughly, either by hand (wearing a glove for hygiene) or with a sturdy spoon, until well combined and uniform.

Prepare four small, individual ramekins. Place a generous layer of the prepared pork and cabbage filling into the bottom of each ramekin, pressing it down lightly.

Place one round dumpling wrapper on top of the filling in each ramekin, gently pressing it down to adhere to the filling.

Add another layer of the pork and cabbage filling on top of the dumpling wrapper in each ramekin.

Evenly pour about 2 tablespoons of chicken stock over the filling and wrapper layers in each ramekin.

Place a final round dumpling wrapper on top of each ramekin, gently pressing it down to seal the layers.

Arrange the assembled ramekins in a bamboo steamer or a steamer basket set over a pot of simmering water. Ensure the water does not touch the bottom of the ramekins.

Cover the steamer and steam for 15 minutes, or until the pork filling is cooked through and the wrappers are tender.

Once steamed, carefully remove the ramekins from the steamer. Top each 'dumpling lasagna' with additional chopped green onions and a generous spoonful of chili oil or chili crisp. Serve immediately.


In a large glass bowl, combine the ground pork, finely chopped cabbage, 1/2 cup chopped green onions, and freshly grated ginger.

Add the rice wine vinegar, oyster sauce, sesame oil, and salt to the filling mixture. Mix all ingredients thoroughly, either by hand (wearing a glove for hygiene) or with a sturdy spoon, until well combined and uniform.

Prepare four small, individual ramekins. Place a generous layer of the prepared pork and cabbage filling into the bottom of each ramekin, pressing it down lightly.

Place one round dumpling wrapper on top of the filling in each ramekin, gently pressing it down to adhere to the filling.

Add another layer of the pork and cabbage filling on top of the dumpling wrapper in each ramekin.

Evenly pour about 2 tablespoons of chicken stock over the filling and wrapper layers in each ramekin.

Place a final round dumpling wrapper on top of each ramekin, gently pressing it down to seal the layers.

Arrange the assembled ramekins in a bamboo steamer or a steamer basket set over a pot of simmering water. Ensure the water does not touch the bottom of the ramekins.

Cover the steamer and steam for 15 minutes, or until the pork filling is cooked through and the wrappers are tender.

Once steamed, carefully remove the ramekins from the steamer. Top each 'dumpling lasagna' with additional chopped green onions and a generous spoonful of chili oil or chili crisp. Serve immediately.
