If you love juicy pork dumplings and bold chili oil, this Garlic Crunch Chili Oil Juicy Pork Dumpling Lasagna is about to be your new obsession. It layers savory pork filling between sheets of wonton skins, creating a dish that eats like a cross between dumplings and lasagna. Every bite is packed with umami, heat, and juicy texture without the stress of pleating individual dumplings.

This recipe is perfect when you want something impressive but still approachable. Instead of folding dozens of dumplings, everything is layered and baked together, letting the flavors shine with minimal effort. The garlic crunch chili oil on top ties everything together with heat, aroma, and just the right amount of crunch.

Ingredients and Why They Matter

Pork Dumpling Filling

• Ground pork (80/20)
  The fat content is key for a juicy, tender filling that stays moist after baking. Leaner pork will work, but the texture will be firmer.
• Soy sauce
  Adds salt and deep umami flavor throughout the pork.
• Oyster sauce
  Brings richness and a subtle sweetness that rounds out the savory notes.
• Chicken bouillon
  Boosts savory flavor and gives the filling that restaurant-style depth.
• White pepper
  Adds gentle heat and classic dumpling flavor without overpowering.
• Sesame oil
  Provides nuttiness and aroma that ties the filling together.
• Sugar
  Balances the salt and enhances the natural flavor of the pork.
• Shaoxing wine
  Adds complexity and helps remove any gamey notes from the pork.
• Fresh ginger
  Brings freshness and warmth that cuts through the richness.
• Green onions
  Add mild onion flavor and freshness to the filling.
• Chicken broth
  Keeps the filling extra juicy while baking.
• Wonton skins
  Act as the dumpling wrapper and lasagna sheets all in one, creating structure and texture without extra prep.

Garlic Crunch Chili Oil

• Garlic
  Thinly sliced and fried until golden for crunch and aroma.
• Vegetable oil
  A neutral oil that crisps the garlic without overpowering the chili oil.
• Gochugaru
  Adds smoky heat and vibrant color.
• Soy sauce
  Brings umami and seasoning to the chili oil.
• Black vinegar
  Adds acidity to balance the richness of the pork.
• Sesame seeds
  Add texture and nuttiness.
• Green onions
  Freshen up the chili oil and add contrast.
• Sesame oil
  Enhances aroma and depth.
• Sugar
  Balances heat and acidity.

Substitutions and Variations

• Swap ground pork with ground chicken or turkey for a lighter option. Add extra broth to keep the filling juicy.
• Use store-bought chili crisp instead of homemade garlic crunch chili oil for convenience.
• Use chili flakes if you do not have gochugaru.
• Use dumpling wrappers in place of wonton skins if needed.
• For the garlic crunch chili oil, use either vegetable, canola, avocado, peanut, or grapeseed oil.
• Use beef or vegetable stock/broth if you do not have chicken stock/broth. Use bone broth for a higher protein volume.

Why You’ll Love This Recipe

This dish delivers all the flavors of juicy pork dumplings without the time commitment of folding each one. The layered format makes it approachable for any skill level while still feeling impressive. The pork stays incredibly juicy, the wonton skins soak up flavor while holding their structure, and the chili oil adds heat and crunch in every bite. It is bold, comforting, and perfect for sharing.

What to serve with?

This dish is rich, savory, and packed with bold flavor, so pairing it with something simple and satisfying is the move. One of my favorite ways to eat this is with a golden, crispy Chinese doughnut, dipping it straight into the juicy layers and chili oil. The crisp exterior and airy center soak up all the savory goodness and make every bite even better.

If you do not have Chinese doughnuts on hand, bread works just as well. A crusty baguette or even toasted sandwich bread is perfect for scooping and soaking up the sauce and juices. For something heartier, serving this with a bowl of steamed rice is also delicious and turns it into a more filling, comforting meal. However you serve it, this dish is all about enjoying every last bite.

Frequently Asked Questions

What if I don’t have a steamer?
No problem. Use your largest pot or wok and place a heat safe plate or metal rack on the bottom to elevate the dish so it sits above the water. Add water to the pot, bring it to a boil, place the lasagna dish on the plate, then cover tightly with a lid and steam as directed. The key is keeping the water from touching the dish.

What kind of dish should I use for steaming?
Any heat safe dish that fits inside your pot or wok works. Ceramic, glass, or metal baking dishes are all fine as long as they can handle steam and heat.

How do I know when the pork is fully cooked?
The pork should be firm and no longer pink in the center. An instant-read thermometer should register 160°F for ground pork.

Can I make this ahead of time?
Yes. You can assemble the lasagna ahead and store it covered in the fridge for up to 24 hours before steaming.

How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat by steaming or microwaving until heated through.

Juicy Pork Dumpling Lasagna

Recipe by Julia Vuong

5.0 from 1 vote

Course: MainCuisine: ChineseDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

Ingredients

• 1.5 lb 1.5 ground pork 80/20

• 1.5 tbsp 1.5 soy sauce

• 1 tbsp 1 oyster sauce

• 1 tbsp 1 shaoxing wine

• 1 tsp 1 chicken bouillon

• 1 tsp 1 sugar

• 1 tsp 1 sesame oil

• 1/2 tsp 1/2 white pepper

• 1 tbsp 1 grated ginger

• 1/4 cup 1/4 sliced green onions

• 1 pack 1 wonton skins

• 3 tbsp 3 chicken broth

• Garlic Crunch Chili Oil

• 1 1 head of garlic

• 3 tbsp 3 vegetable oil

• 2 tsp 2 gochugaru

• 2 tsp 2 soy sauce

• 2 tsp 2 black vinegar

• 1/2 tsp 1/2 sugar

• 1 tsp 1 sesame seeds

• 1 tsp 1 sesame oil

• 2 tbsp 2 sliced green onions

Directions

• Make the Pork Filling
  Add all pork filling ingredients except the wonton skins to a large bowl.
  Mix in one direction until cohesive and slightly sticky. Set aside.
  
• Assemble
  Dip each wonton skin into water before layering on the bottom of a heatproof dish.
  Spread an even layer of pork filling over the wontons.
  Repeat layers, finishing with wonton skins on top. I did a total of 3 pork filling layers.
  Add chicken broth on top soaking into the sides.
• Steam
  Bring water in a steamer to a rolling boil.
  Place the dish into the steamer and cover tightly.
  Steam for 25 minutes, or until the pork is fully cooked.
  Remove from the steamer and let rest for 5 minutes before slicing.
• Make the Garlic Crunch Chili Oil
  Add vegetable oil to a small saucepan on medium low heat.
  Add in minced garlic, stirring often, until garlic is lightly golden and crisp.
  Remove from heat. Use a strainer to separate the garlic and oil. The garlic will crisp up more after cooling down.
  In a bowl, combine gochugaru, soy sauce, black vinegar, sesame seeds, green onions, sesame oil, and sugar.
  Heat up the oil again on the sauce pan and pour over the combined ingredients in the bowl.
  Mix in the garlic crunch. Set aside.
• Serve
  Spoon chili oil over the top of the pork lasagna. Garnish with more sliced green onions. Serve while hot and enjoy!

Notes

• Make sure the dish fits comfortably in your steamer with room for steam circulation.
• Higher fat ground pork will produce the juiciest result.
• Do not soak the wonton skins all at once in water. It will become gummy. Just do one at a time right before you layer it.