# Dumpling Lasagna

A twist on traditional lasagna featuring dumpling wrappers and a savory pork and cabbage filling, cooked in a mini cocotte.

- Servings: 1 servings
- Total time: 50 min
- Cuisine: Italian
- Category: Appetizer
- Language: en

## Ingredients

- 500 g ground pork (loin + pancetta)
- 2 spring onions
- 10 g fresh ginger
- 1 garlic clove
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp sesame oil
- 1 tbsp oyster sauce
- 150 g cabbage (cabbage, Chinese cabbage, or savoy cabbage)
- 4 discs dumpling wrappers (flour + water)
- 1 pinch salt
- 1 tsp natural water
- 1 spicy oil (optional)
- 1 white and black sesame seeds

## Instructions

1. Start with excellent ground pork, 20% fat (like pancetta) and 80% leaner loin.
2. Add two fresh spring onions, cut into fairly thin rounds, to the pork.
3. Peel a piece of ginger root skillfully with a teaspoon and grate it into the bowl with the rest, without overdoing it.
4. Crush one clove of garlic mercilessly with a garlic press and add it to the mixture.
5. Add one tablespoon of light soy sauce, one tablespoon of dark soy sauce, one tablespoon of toasted sesame oil, and one tablespoon of oyster sauce.
6. Take a cabbage (cabbage, Chinese cabbage, or savoy cabbage), cut a part into slices, then roughly chop it to create confetti-like pieces.
7. Combine the chopped cabbage with the rest of the ingredients in the bowl and season with just a pinch of salt.
8. Wear a black glove and massage everything with passion until all ingredients of the fragrant filling are well combined.
9. Begin assembling the lasagna by pressing a first layer of meat at the bottom of the mini cocotte.
10. Place a dumpling wrapper disc on top of the meat layer.
11. Spread another generous spoonful of filling evenly over the dumpling wrapper.
12. Add another dumpling wrapper disc (made of flour and water).
13. Add another spoonful of pressed and leveled meat.
14. Place a third dumpling wrapper disc well on top of the filling.
15. Add the last layer of seasoned and distributed pork.
16. Pour a teaspoon of natural water onto the last pork layer.
17. Position the last dumpling wrapper disc on top, pressing it down well.
18. Pour some water into a small saucepan.
19. Place the mini cocotte inside the saucepan.
20. Cover the saucepan with a lid, turn on the heat, and bring to a boil.
21. Steam everything for about twenty minutes until beautiful denatures form on the surface, resembling a brain.
22. Turn off the heat and serve directly in the cocotte.
23. Season with a tablespoon of soy sauce, a little spicy oil if desired, a sprinkle of black and white sesame seeds, and the green part of the spring onion cut into thin rounds.

## Equipment

- mini cocotte
- small saucepan
- lid

## Tips

- Use a typical black tattoo artist glove to mix the filling with passion.
- The recipe offers all the wonderful flavor of dumplings without the effort of closing them one by one.
- The sauce remaining at the bottom is highly praised.

## Source

- Original video: https://vm.tiktok.com/ZNRy6cDjh/
- Recipe page: https://www.cliprecipe.com/recipe/c3c70c23-27ab-4029-8a17-45af47231c21
- Extracted: 2026-02-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt