This one has been all over social media, and for once the hype is earned. It’s everything you love about a pork dumpling, minus the folding and pleating, layered into a ramekin like a tiny lasagna.

What Ingredients Do You Need To Make Dumpling Mini-Lasagna?

• Ground Pork
• Napa Cabbage
• Scallions
• Garlic
• Ginger
• Soy Sauce
• Oyster Sauce
• Sesame Oil
• Cornstarch
• White Pepper (optional)
• Round Wonton Wrappers
• Chicken Stock

How Do You Make Dumpling Mini-Lasagna?

Start with the filling. Combine the pork, cabbage, green onions, garlic, ginger, soy sauce, oyster sauce, sesame oil, cornstarch, and white pepper, and mix until it turns slightly sticky. That tacky texture is what you’re after: it means the meat will hold together in neat layers instead of crumbling, and the cornstarch helps lock in the juices so every bite stays moist.

Next, grease your ramekins and press a wrapper into the bottom of each one, letting the edges come up the sides a little. Spoon in a thin layer of filling, add another wrapper, and keep going until you have four or five layers, finishing with a wrapper on top. Keep the filling layers thin so the pork cooks all the way through in the center.

Now for the secret: pour about 3 tablespoons of chicken stock into each ramekin and make sure it seeps down around the edges. As everything steams, that stock turns the wrappers silky and tender, just like a dumpling, instead of dry and papery.

Set the ramekins in a steamer basket or large pot with 1-inch of simmering water, cover, and steam for 20 to 25 minutes. When the wrappers look translucent and the pork is cooked through, they’re ready.

Carefully lift them out and finish each one with a spoonful of chili crisp, a drizzle of soy sauce and rice vinegar, and a sprinkle of green onions. Then grab a spoon and dig right in!