RECIPE · SHRIMP · MAIN

Soup Dumpling Lasagna

The famous Chinese soup dumplings, 'Xiao Long Bao', are legendary, but almost impossible to make at home without a lot of practice. This viral hack solves the problem brilliantly: instead of complicated folding techniques, everything is simply layered and steamed. The result is incredibly juicy and aromatic — strikingly similar to the original, including the characteristic broth.

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Superior Taste Award 2026

  • Serves 3

  • Difficulty: Easy

  • Prep 30 min

  • Steamed

  • Ginger · Sesame · Soy

Ingredients:

  • 500 g whole white tiger shrimp
  • Approx. 9 gyoza or wonton wrappers
  • 1 bunch of spring onions
  • 1 thumb-thick piece of ginger
  • 3 cloves of garlic
  • 4 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp toasted sesame oil
  • 170 ml vegetable stock
  • Salt & pepper

To garnish

  • Sesame seeds
  • Crispy chili oil

How to cook it:

  1. Peel and devein the shrimp, then chop them very finely with a knife until you have a slightly chunky, sticky mixture. Cut the spring onions into fine rings, and chop or grate the ginger and garlic very finely.

  2. Mix the minced shrimp thoroughly with the spring onions, ginger, garlic, soy sauce, oyster sauce, sesame oil and a little salt and pepper. Then stir in the stock. The mixture can be quite soft and 'soupy' — this is exactly what will later create the typical soup dumpling filling.

  3. Dip the gyoza or wonton wrappers into a bowl of water to remove any excess starch. This step ensures a tender, non-sticky texture later on.

  4. Prepare ovenproof ramekins with a diameter roughly the same as that of the dough discs. Line the bottom of each with a moistened dough disc. Spread a layer of shrimp filling on top. Repeat this process until the ramekins are filled, finishing with a dough disc. Three layers of dough ensure the best balance of filling and broth.

  5. Place the ramekins in a large saucepan or frying pan, pour in a little water, put the lid on and gently steam everything over a medium heat for about 18–20 minutes, until the top layer of pastry has curled up nicely and the filling is just cooked through.

  6. Leave the dumpling lasagna in the molds and serve straight from them. Garnish with sesame seeds and a little crispy chili oil, and enjoy straight away.