I don't know about you, but these lazy hack soup dumplings have been all over my feed and for good reason! Not only is this a one-pot dish, but it's the ultimate comfort food to whip up when you're craving soup dumplings but absolutely cannot be bothered with all the folding. Think layers of juicy pork and prawn filling, chewy dumpling wrappers and tender napa cabbage, all steamed together until rich, juicy and soupy, which tastes even better when paired with a spicy chilli oil sauce Honestly, it's giving dumpling lasagna meets soup dumplings...and I'm not mad about it.
2 servings
Some secret knowledge
This is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
Reheat thoroughly in a steamer or microwave until piping hot throughout.
This is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
Reheat thoroughly in a steamer or microwave until piping hot throughout.
In a large bowl, combine the pork mince, prawn paste, garlic and ginger paste, light soy sauce, sugar, white pepper, chicken powder, oyster sauce, Shaoxing wine and cornflour.
Mix vigorously in one direction until the mixture becomes sticky and well combined.
Add the chopped Chinese chives and mix until evenly incorporated.
Gradually add the water, mixing continuously as you go. You want the filling to become looser and slightly watery, but not so loose that it becomes completely liquid. This extra moisture is what helps create that juicy, soupy texture when steamed.
Lightly grease a small claypot, ramekin or heatproof bowl.
Spread a thin layer of the dumpling filling across the bottom.
Briefly dip your dumpling wrappers in water to soften them, then layer them over the filling. Use around 4–5 wrappers per layer or less depending on how big your ramekin is, overlapping them slightly if needed.
Add another layer of filling, followed by pieces of napa cabbage.
Repeat the layers of filling → wrappers → cabbage until you've used your ingredients. I find around 3–4 layers of filling works well.
If you have leftover filling, simply assemble another smaller ramekin.
Finish with a small splash of water and a little light soy sauce over the top.
Place the claypot or ramekin into a steamer.
For a small ramekin, steam for around 15–18 minutes.
For a larger claypot, steam for around 25 minutes, or until the pork and prawns are fully cooked through.
If you're unsure, check the centre of the filling before serving - it should be completely cooked with no pink remaining.
While the dumpling lasagna is steaming, add the minced garlic, spring onion whites, chilli flakes, sugar and salt to a heatproof bowl.
Heat the oil until hot, then carefully pour it over the aromatics and chilli flakes.
Stir in the oyster sauce, light soy sauce and rice wine vinegar.
Taste and adjust to your liking.
Once the dumpling lasagna is cooked, carefully remove the ramekin or claypot from the steamer.
Spoon the chilli oil sauce generously over the top, then finish with the sliced spring onion greens.
Serve straight from the pot while it's hot, juicy, soupy and dig in!
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