Making the Viral Dumpling Lasagna? Here’s How to Make the Wrapper Dough From Scratch

story by EMILIA LOPEZ • photos by GRUBBANA STUDIOS

If you’ve been on TikTok lately, chances are you’ve seen dumpling lasagna. Popularized by creator Cooking With Aila, the dish uses all the same ingredients you’d find in a classic dumpling, but layered into a ramekin. The result tastes like a dumpling, but it’s much faster and easier to assemble. You may already have the filling ingredients on hand—ground beef or pork, garlic, and ginger—but if you don’t have dumpling wrappers or wonton skins, the good news is you can still make this recipe without a grocery run.

@cookingwithaila

If you’re craving a large dumpling but prefer to skip the folding process, try making dumpling lasagna! The secret lies in my delightful pork and chive mixture:⁠ ⁠ Fillings:⁠ 1lb ground pork⁠ 150g (5 oz) Chinese chives finely chopped⁠ 2 tbsp soy sauce⁠ 1 tbsp Shaoxing wine (or dry sherry)⁠ 1 tbsp sesame oil⁠ ½ tsp white pepper⁠ ½ tsp salt⁠ ⁠ Filling Water:⁠ 1 tbsp sichuan peppercorn⁠ 3 slices of ginger⁠ 1 stall of scallion⁠ A bowl of hot water⁠ ⁠ Instructions:⁠ ⁠ Filling Water: Steep 1 tbsp Sichuan peppercorns, ginger, and scallion in hot water. Strain and cool.⁠ Mix Filling: Combine 1lb pork, 150g chopped chives, soy sauce, wine, sesame oil, pepper, and salt. Gradually mix in the strained filling water until absorbed.⁠ ⁠ #asianfood #chinesefood #dumplings

♬ オリジナル楽曲 – shoko5133 – shoko5133

How to Make Dumpling Wrappers

All you need is flour, water, and salt to make a homemade version of dumpling wrappers or wonton skins. The main difference comes down to thickness. Wonton wrappers are rolled thinner—almost translucent, but still sturdy. Dumpling wrappers are typically a bit thicker, which works well for pan-frying or boiling. If you want to replicate the slightly yellow color of store-bought wonton wrappers, replace a few tablespoons of water with egg yolk.

Read on for the step-by-step instructions on how to make the wrapper dough from scratch.

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Homemade Dumpling/Wonton Dough

Ingredients:

• 2 cups all-purpose flour
• ½ teaspoon salt
• ¾ cup hot water (not boiling, just hot-hot)

Instructions:

1. Put the flour and salt in a bowl. Give it a little whisk—wake it up.
2. Slowly pour in the hot water while stirring with chopsticks or a fork. It’s gonna look shaggy. That’s correct.
3. Once it comes together, knead it on the counter for about 8–10 minutes until smooth and elastic. If it feels sticky, dust with a little flour—don’t go crazy.
4. Cover the dough (bowl or plastic wrap) and let it rest 30 minutes. This is non-negotiable. The gluten needs a moment to get its life together.
5. After resting, roll the dough into a log and cut into small pieces (about 1-inch for wontons, slightly bigger for dumplings).
6. Roll each piece into a thin circle. Aim for thin edges, slightly thicker center—she’s gotta hold filling, not fall apart.
7. Use immediately or keep covered so they don’t dry out.