Steamed Egg Dumpling Lasagna is my comforting twist on the viral dumpling lasagna trend, but instead of wrappers, this version is layered with fluffy white rice, juicy seasoned pork filling, and a silky blanket of steamed eggs on top. Everything gets gently steamed together until the pork is tender and the eggs are soft, custardy, and packed with flavor. Finished with chili oil and green onions, it’s warm, savory, and incredibly satisfying.

What makes this dish so special is the texture combination. The rice soaks up all the juices from the pork filling while the steamed eggs stay silky and delicate on top, creating layers that melt together with every scoop. It has all the comforting flavors of a dumpling filling but transformed into an easy one-pan meal that feels cozy, filling, and perfect for weeknights.

This recipe is also surprisingly simple to make with minimal active cooking. Once everything is layered into the dish, the steamer does the rest of the work. If you love steamed eggs, dumpling fillings, or savory rice bowls, this dish combines all of those comforting flavors into one soft, flavorful bite.

Ingredients & Why They Matter

Pork Filling

• Ground Pork – Rich and juicy base that gives the dish its dumpling-inspired flavor
• Wood Ear Mushrooms – Adds texture and an earthy bite that balances the softness of the eggs
• Green Onions – Fresh onion flavor that brightens the filling
• Grated Ginger – Adds warmth and classic dumpling flavor
• Oyster Sauce – Deep savory umami flavor
• Shaoxing Wine – Adds depth and subtle sweetness to the pork
• Chicken Bouillon – Enhances the savory flavor throughout the filling
• White Pepper – Mild peppery warmth commonly used in Chinese dishes
• Sesame Oil – Nutty aroma that rounds everything out
• Sugar – Balances the salty sauces and enhances flavor
• Soy Sauce – Salty umami base for seasoning the pork

Steamed Egg Mixture

• Eggs – Creates the silky, custardy steamed egg topping
• Warm Water – Helps create a smooth and delicate egg texture
• Chicken Bouillon – Seasons the eggs and adds savory depth
• White Pepper – Light warmth without overpowering the eggs

Base & Toppings

• White Rice – The comforting base that absorbs all the juices and flavor
• Chili Oil – Adds heat and richness right before serving
• Green Onions – Fresh finish that balances the richness

Substitutions & Tips

• Swap ground pork with ground chicken or turkey
• Use shiitake mushrooms if you can’t find wood ear mushrooms
• Add shrimp to the pork filling for extra texture and sweetness
• Use brown rice instead of white rice if preferred
• Add extra chili oil crisp for more texture and heat
• Cover the dish with foil or a plate while steaming to keep the eggs silky

Frequently Asked Questions

Can I make this ahead of time?
Yes, you can prep the pork filling and egg mixture ahead of time, then assemble and steam when ready.

How do I know when the eggs are done?
The eggs should be just set with a slight jiggle in the center.

Can I steam this in one large dish?
Yes, just make sure the dish fits comfortably inside your steamer.

Why is my steamed egg not silky?
Too much heat or uncovered steaming can create bubbles and a rough texture. Steam gently and keep it covered.

Can I use leftover rice?
Yes, leftover rice works perfectly for this recipe.

Why is my pork filling raw but my eggs are cooked?

The pork layer is too thick. Do about 1/4 – 1/3 of an inch for the pork filling to ensure it cooks through when the eggs are ready.

Print

Steamed Egg Dumpling Lasagna

Recipe by Julia Vuong

0.0 from 0 votes

Course: MainCuisine: ChineseDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• 1/3 lb 1/3 ground pork (80/20 lean to fat ratio)

• 2 tbsp 2 wood ear mushrooms (dried or fresh)

• 2 tbsp 2 sliced green onions

• 1/2 tsp 1/2 grated ginger

• 1 tsp 1 oyster sauce

• 1 tsp 1 chicken boullion

• 1 tsp 1 soy sauce

• 1/2 tsp 1/2 sesame oil

• 1/2 tsp 1/2 shaoxing wine

• 1/2 tsp 1/2 sugar

• 1/4 tsp 1/4 white pepper

• Steamed Egg Mixture

• 5 5 eggs

• 2 cups 2 warm water

• 1 tsp 1 chicken boullion

• 1/4 tsp 1/4 white pepper

• Base and Toppings

• 1.5 cups 1.5 cooked white rice

• 1 tbsp 1 chili oil

• 2 tbsp 2 sliced green onions

• 1 tsp 1 soy sauce

• 1/2 tsp 1/2 sesame oil

Directions

• Prepare the pork filling:
  In a bowl, combine ground pork, wood ear mushrooms (if using dried, rehydrate and dry off before adding), green onions, ginger, oyster sauce, Shaoxing wine, chicken bouillon, white pepper, sesame oil, sugar, and soy sauce. Mix until well combined.
• Prepare the egg mixture:
  Whisk together eggs, warm water, chicken bouillon, and white pepper until smooth. Must strain 2-3x for a silky texture.
• Layer the dish:
  Spread an even layer of cooked white rice into a heat-safe steaming dish, using about 1.5x more rice than pork filling. Gently spread a thinner layer of the pork mixture over the rice, making sure it is evenly distributed and not too thick, which helps it cook through properly without overcooking the silky steamed eggs on top.
• Pour the eggs:
  Make sure the pork filling fully covers the rice before slowly pouring in the egg mixture to prevent it from seeping to the bottom.
• Steam:
  Cover the dish with foil or a plate and steam over medium-low heat for about 30 minutes, or until the pork is cooked through and the eggs are set.
• Finish & serve:
  Top with chili oil, green onions, sesame oil, and soy sauce before serving and enjoy!