Soup Dumpling Lasagna
Posted on January 8, 2026
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This Viral Soup Dumpling Lasagna is the TikTok trend that's actually worth the hype! If you love soup dumplings but hate all the folding and pleating, this genius recipe gives you all the flavors of xiao long bao in a fraction of the time. Instead of individually wrapping dozens of dumplings, you layer seasoned ground turkey filling with wonton wrappers right in individual ramekins, like you're making the world's cutest lasagnas. The filling is packed with classic dumpling flavors: savory ground turkey mixed with finely chopped napa cabbage for texture and moisture, fresh ginger and garlic for aromatic punch, and a combo of sesame oil, tamari, oyster sauce, and mirin that creates that umami-rich, slightly sweet flavor you'd find in traditional dumplings. The magic happens when you pour a little water into each ramekin before steaming, this water gets absorbed by the wonton wrappers and turkey as everything steams together, creating that signature soupy, brothy quality that makes soup dumplings so special. After 20 minutes of steaming, the wonton wrappers become tender and silky, the turkey is perfectly cooked and juicy, and each bite delivers that incredible combination of savory filling and delicate wrapper in one spoonful. Top with sliced green onions for freshness and chili oil for heat, and you've got individual portions that are perfect for serving at dinner parties, meal prep, or just treating yourself to something special. It's like eating a soup dumpling without all the tedious folding work, and honestly, it might be even better because you get more filling and broth in every bite!
Frequently Asked Questions
Q: Can I make this vegetarian or vegan?
A: Absolutely! This recipe adapts beautifully to vegetarian and vegan diets. For the filling, replace the ground turkey with finely crumbled firm or extra-firm tofu (make sure to press it really well to remove excess moisture first, or your filling will be too wet), or use your favorite plant-based ground meat like Beyond Meat or Impossible. You could also use a mixture of finely chopped mushrooms (shiitake work great!) mixed with crumbled tofu for extra umami flavor and texture. For the sauces, make sure to use a vegetarian oyster sauce (made from mushrooms instead of oysters, brands like Lee Kum Kee make a vegetarian version), or substitute with hoisin sauce or extra tamari. Everything else in the recipe is already plant-based! The vegetarian version is just as flavorful and satisfying, you still get that amazing dumpling experience without the meat.
Q: What if I don't have ramekins? Can I use something else?
A: Yes! You can use any small, oven-safe or steamer-safe dishes. Small ceramic bowls (about 4-6 oz), silicone muffin cups (the large ones), small Mason jars, or even heatproof teacups work great. You could also make one large version in a bigger baking dish, just increase the steaming time to 30-35 minutes and make sure the turkey is cooked through in the center. The individual ramekins are nice for portion control and presentation, but the recipe is very flexible. Just make sure whatever vessel you use can handle steam and heat, and fits in your steaming pot with room for water around it.
Q: My wonton wrappers tore when I was layering. What am I doing wrong?
A: Wonton wrappers are delicate! Here are some tips: Let them come to room temperature before using, cold wrappers are more brittle and tear easily. Keep unused wrappers covered with a damp towel while you work so they don't dry out. Press gently when layering, don't push down hard or they'll tear. If a wrapper does tear, just patch it with another piece, it won't matter once it's cooked. Make sure you're using fresh wonton wrappers, not ones that have been in your fridge for weeks and dried out. Round wrappers work best for fitting in ramekins, but square ones work fine too, you just fold them to fit. The steaming process is very forgiving, even slightly torn wrappers will steam together and taste delicious!
Q: Can I make these ahead of time and reheat them?
A: Yes, but they're definitely best fresh! You can assemble the ramekins completely (through step 4, adding the water and topping with the final wrapper), cover them tightly with plastic wrap, and refrigerate for up to 24 hours before steaming. When ready to cook, steam directly from the fridge, just add an extra 5 minutes to the steaming time. After cooking, these are best enjoyed immediately while hot, but leftovers can be stored in the fridge for 1-2 days and reheated gently in the microwave for 1-2 minutes. The texture won't be quite as perfect as fresh, the wrappers may get a bit softer and the filling slightly drier, but they'll still taste great. You could also freeze them uncooked, wrap each ramekin in plastic wrap and foil, freeze for up to 1 month, then steam from frozen for 30-35 minutes.
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Preparations
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Cuisine:
Asian-inspired, Chinese
Course:
Appetizer, Main Course, Dinner
Calories:
280 kcal (approx. per ramekin)
Servings:
4 ramekins
Author:
Ronica Rupan
Ingredients
Ingredients
For the Filling:
- ¾ pound ground turkey
- 1 cup napa cabbage, finely chopped
- 3 green onions, finely sliced (plus more for garnish)
- 1 tablespoon fresh ginger, minced
- 5 cloves garlic, minced
- 2 tablespoons sesame oil
- 2 tablespoons tamari sauce (or soy sauce)
- 1 tablespoon vegetable oyster sauce
- 1 tablespoon mirin (rice wine)
For Assembly:
- 1 package round wonton wrappers
- 8-12 tablespoons water (about 2-3 tablespoons per ramekin)
For Garnish:
- Chili oil, for drizzling
- Green onions, sliced
- Optional: sesame seeds, cilantro
Instructions
1. Make the Filling
In a large mixing bowl, combine the ground turkey, finely chopped napa cabbage, sliced green onions, minced ginger, minced garlic, sesame oil, tamari sauce, vegetable oyster sauce, and mirin. Use your hands or a fork to mix everything together thoroughly until all the seasonings are evenly distributed throughout the meat and vegetables. The mixture should be well combined and slightly sticky. Make sure the cabbage is chopped very fine so it cooks through during steaming.
2. Start Layering the First Layer
Grab four 4-ounce ramekins and place them on your work surface. Add about 2 tablespoons of the turkey mixture to the bottom of each ramekin, spreading it evenly across the bottom and pressing it down gently to create a flat layer. Place one round wonton wrapper on top of the filling, pressing it down gently so it adheres to the meat. The wrapper should cover most of the filling.
3. Continue Layering
Add another 2 tablespoons of the turkey filling on top of the wonton wrapper, spreading it evenly. Place another wonton wrapper on top, pressing gently. Continue this alternating pattern, filling then wrapper, filling then wrapper, until your ramekins are layered almost to the top. You should be able to fit about 3-4 layers of filling and wrappers depending on how generously you pack each layer. Leave just a little room at the top for the final wrapper and water.
4. Add Water and Top
Once your ramekins are layered almost to the rim, pour 2-3 tablespoons of water into each ramekin, pouring it gently over the top layer of filling. This water is crucial, it creates the steam that cooks the filling and gives you that signature "soup dumpling" brothy quality. Top each ramekin with one final wonton wrapper to seal everything in, pressing the edges gently against the sides of the ramekin.
5. Prepare for Steaming
Place the filled ramekins into a large pot or Dutch oven that's wide enough to fit all four ramekins with a little space between them. Carefully pour water into the pot (not into the ramekins!) until it comes about halfway up the sides of the ramekins. The ramekins should be sitting in the water bath. Cover the pot with a tight-fitting lid.
6. Steam
Place the pot over medium-high heat and bring the water to a boil. Once boiling, reduce the heat to medium to maintain a steady simmer. Steam for 20 minutes without lifting the lid. The turkey should be fully cooked through (internal temperature of 165°F), and the wonton wrappers should be tender, translucent, and soft.
7. Check for Doneness
After 20 minutes, carefully lift the lid (watch out for the steam!). To test for doneness, insert an instant-read thermometer into the center of one ramekin. The turkey should reach an internal temperature of 165°F to be safe to eat. The meat should be fully cooked with no pink remaining, and the wonton wrappers should be soft and tender. If the internal temperature hasn't reached 165°F, cover and steam for an additional 3-5 minutes, then check again. Food safety is important, so don't skip this step!
8. Remove and Garnish
Carefully remove the ramekins from the pot using tongs, a towel, or silicone oven mitts. They will be extremely hot, so be careful! Let them cool for 1-2 minutes. Garnish each ramekin with freshly sliced green onions and a generous drizzle of chili oil. You can also add sesame seeds or fresh cilantro if desired.
9. Serve
Serve the soup dumpling lasagnas warm, straight from the ramekin with a spoon. Each person gets their own individual portion. Break through the layers with your spoon to get filling, wrapper, and that delicious soupy broth in every bite. Enjoy immediately while hot!
Cooking hacks and tips
Hacks and Tips
- Chop cabbage finely: Make sure your napa cabbage is chopped really fine so it distributes evenly throughout the filling and cooks through completely in the 20-minute steaming time.
- Don't skip the water: The 2-3 tablespoons of water you pour into each ramekin is what creates the "soup" part of the soup dumpling! This is essential for that brothy, juicy quality.
- Round vs. square wrappers: Round wonton wrappers fit perfectly in ramekins, but if you only have square ones, they work fine too, just press them into the ramekin shape and fold the corners as needed.
- Test for doneness: Insert an instant-read thermometer into the center of one ramekin to check that the turkey has reached an internal temperature of 165°F. The meat should be fully cooked with no pink remaining, and the wrappers should be soft and tender. This is crucial for food safety!
- Serve fresh: These are best enjoyed fresh and hot straight from steaming. The texture is perfect when they're just made.
- Reheating: If you have leftovers, reheat them gently in the microwave for 1-2 minutes. They won't be quite as perfect as fresh but still delicious.
- Adjust chili oil: The chili oil garnish is totally optional and adjustable based on your spice preference. Start with a small drizzle and add more if you like heat.
- Make it vegetarian: Use crumbled firm tofu or plant-based ground meat. Press excess moisture from tofu first.
- Ramekin alternatives: Use any small oven-safe bowls, silicone muffin cups, or even Mason jars if you don't have ramekins.
- Keep wrappers covered: Keep unused wonton wrappers covered with a damp towel while working so they don't dry out and tear.
- Room temperature wrappers: Let wonton wrappers come to room temperature before using, cold wrappers are brittle and tear easily.
- Make ahead: Assemble completely, cover, and refrigerate up to 24 hours. Steam from cold, adding 5 extra minutes.
- Portion control: These individual ramekins make perfect portion-controlled servings and look impressive for dinner parties.
- Freeze option: Freeze assembled ramekins (uncooked) for up to 1 month, steam from frozen for 30-35 minutes.
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This is where I love to share my passion for cooking, baking, and flavor. When I’m not creating delicious recipes, you’ll find me spending time with my family, working on my spice blends at Flora & Mana, or enjoying a homemade baked goods. Join me on this culinary journey to taste, healthy meals and fun kitchen hacks!
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Comments (6)
Leah Todd
So delicious. Thanks for sharing.
Theresa
I made your Soup Dumpling Lasagna yesterday and it was easy to make and unbelievably delicious! I substituted ground pork for the turkey but otherwise followed the recipe exactly. My husband and I agree that this is a meal that we will prepare often in the future.
Thank you!!
LaTricia
DELICIOUS & SIMPLE
Tammy
Look forward to your recipes
Lisa
Very frustrating then I joined your email why can’t I print this recipe?
Ronica Rupan
So sorry about that! The print button should open a printer-friendly page. Sometimes a pop-up blocker prevents it from opening. Can you check if you have one enabled and try again? If it still doesn’t work, let me know what device and browser you’re using and I’ll help you figure it out.