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15-Minute Shrimp Soup Dumpling Lasagna Recipe
Shrimp Soup Dumpling Lasagna combines everything you love about soup dumplings—juicy filling, savory broth, and tender dumpling wrappers—but turns them into an easy layered dish. There’s no wrapping, pleating, or folding, and everything can be ready in as little as 15 minutes.
I’ve been seeing these viral soup dumpling lasagna recipes everywhere, and as a busy mom, of course I had to try this shortcut for myself. Instead of shaping and pleating individual soup dumplings, you simply layer the filling, dumpling wrappers, and broth in small ramekins and steam them.
My daughters absolutely love these, and I have to say, they’re surprisingly delicious! The wrappers become tender, the broth is warm and savory, and the shrimp stays juicy and bouncy. It really gives you those comforting soup dumpling flavors with so much less work.
This is how I like to make mine—with shrimp, oyster sauce, sesame oil, ginger, and scallions, plus chicken or seafood stock for plenty of savory broth. It’s definitely not a traditional soup dumpling, but it’s a fun and easy version that has quickly become a favorite in our house.
What Is Soup Dumpling Lasagna?
Soup dumpling lasagna is a fun shortcut inspired by soup dumplings. Instead of wrapping and pleating each dumpling individually, the filling, dumpling wrappers, and broth are layered in small heatproof bowls, almost like making individual lasagnas.
Once steamed, the wrappers become tender, the shrimp cooks in the savory broth, and you can eat everything straight from the bowl. It’s easy, comforting, and perfect when you want dumplings without all the wrapping.
What Does Shrimp Soup Dumpling Lasagna Taste Like?
The shrimp is juicy and bouncy, with savory flavor from oyster sauce, sesame oil, ginger, and scallions. The dumpling wrappers become soft and tender as they steam, while the chicken or seafood stock creates plenty of warm, savory broth between the layers.
I love finishing each bowl with scallions, chili oil, soy sauce, and Chinkiang vinegar. The chili oil adds heat, while the vinegar gives the rich broth a little tang.
Why This Viral Dumpling Hack Works
What I love most about this recipe is how much easier it makes the assembly. Traditional soup dumplings require wrapping and pleating each dumpling, but here, the ramekin does all the work.
You simply alternate the shrimp filling and dumpling wrappers, pour in some stock, and steam. There’s no need to worry about sealing the dumplings or the broth leaking out because everything stays right inside the bowl.
And because shrimp cooks so quickly, the whole dish can be ready in just 15 minutes.
Let’s Talk Ingredients
Shrimp: Use raw shrimp that are peeled and deveined. I like to lightly chop them so you still get that juicy, bouncy shrimp texture. For an even quicker option, you can also pulse the shrimp a few times in a food processor.
Oyster sauce: Adds savory depth and a subtle sweetness to the shrimp filling.
Sesame oil: Just a teaspoon adds a wonderful nutty aroma without overpowering the shrimp.
Ginger: Freshly grated ginger adds a warm, fresh aroma that pairs especially well with seafood.
Scallions: I mix scallions into the shrimp filling and use a little more for finishing.
Dumpling wrappers: I use Shanghai-style dumpling wrappers. They become tender as they steam and work beautifully for creating the layers.
Chicken stock or seafood stock: Either works. Chicken stock gives you a milder savory broth, while seafood stock brings out more of the shrimp flavor.
Chinkiang vinegar: Also known as Zhenjiang vinegar, this Chinese black vinegar is commonly served with soup dumplings, often with ginger. I like to drizzle a little over the top, but it’s completely optional here.
Chili oil: Completely optional, but delicious if you enjoy a little heat.
How Many Layers Should I Make?
There’s no exact number of layers you have to make. It really depends on how deep your ramekins or heatproof bowls are.
Start with shrimp filling, add a dumpling wrapper, and continue layering. If your bowls are deeper, you can add more layers; if they’re shallow, use fewer. Just leave enough room for the stock and finish with a dumpling wrapper on top.
Step-by-Step: Let’s Cook
Makes: 6
Prep time: 5–10 minutes
Cook time: 10 minutes
1. Make the Shrimp Filling
Add the chopped shrimp to a mixing bowl along with the salt, white pepper, oyster sauce, sesame oil, and grated ginger. Mix until well combined.
Add the scallions and give everything another quick mix.
Tip: For even faster prep, pulse the shrimp a few times in a food processor. Be careful not to overprocess—you still want some texture.
2. Assemble the Soup Dumpling Lasagnas
Scoop some shrimp filling into each ramekin or heatproof bowl.
Place a dumpling wrapper on top. Repeat with more shrimp filling and another wrapper, adjusting the number of layers depending on the depth of your bowls.
Pour a little chicken stock or seafood stock around the filling, then finish with one more dumpling wrapper on top. Repeat with the remaining ramekins.
Tip: This recipe is easy to adjust. Make more or fewer bowls depending on how many people you’re serving. If you have extra shrimp filling, simply freeze it and save it for next time.
3. Steam the Soup Dumpling Lasagnas
Over high heat, bring water to a boil.
Place the ramekins on a steaming rack, carefully set the rack over the boiling water, and cover.
Steam over high heat for about 10 minutes, or until the shrimp is completely cooked through and the center of the filling reaches at least 145°F (63°C).
Tip: If your bowls are deeper or you add more layers, they may need a little extra steaming time.
4. Finish and Serve
Carefully remove the bowls from the steamer—they’ll be very hot.
Top with sliced scallions. If you like, drizzle with chili oil, soy sauce, and Chinkiang vinegar.
Serve immediately and enjoy the juicy shrimp, savory broth, and layers of tender dumpling wrappers together.
Can I Use Chicken Stock or Seafood Stock?
Yes. Both work beautifully. I usually reach for whichever one I already have.
Chicken stock gives the dish a mild, savory flavor, while seafood stock complements the shrimp and gives the broth a more pronounced seafood flavor.
What Kind of Dumpling Wrappers Should I Use?
I use Shanghai-style dumpling wrappers, but other dumpling wrappers can work as well.
Wrapper thickness varies between brands, so you may notice a slightly different texture after steaming. I prefer wrappers that are substantial enough to stay intact between the layers but still become tender when steamed.
Can I Use a Different Protein?
Yes. You can experiment with other dumpling fillings, such as ground pork or ground chicken. Just keep in mind that cooking times may need to be adjusted, and ground chicken should reach at least 165°F (74°C) while ground pork should reach at least 160°F (71°C).
Can I Make Shrimp Soup Dumpling Lasagna Ahead of Time?
You can prepare the shrimp filling ahead of time and keep it covered in the refrigerator.
I recommend assembling the bowls closer to steaming time. Once the wrappers sit with the filling and broth for too long, they can absorb moisture and become very soft.
15-Minute Shrimp Soup Dumpling Lasagna Recipe
Shrimp Soup Dumpling Lasagna layers juicy shrimp, savory broth, and tender dumpling wrappers in individual bowls—no wrapping, pleating, or folding needed. Ready in as little as 15 minutes!
Ingredients
For the filling
- 1½ pounds raw shrimp, peeled and deveined
- Pinch of salt
- Pinch of white pepper
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon ginger, grated
- 3 stalks scallions, thinly sliced
For the soup dumpling lasagnas
- 18 sheets dumpling wrappers, Shanghai style
- 1 cup chicken stock, or seafood stock
For the finishing sauce (optional)
- 1 stalk scallion, thinly sliced
- 1 tablespoon chili oil
- 2 teaspoons soy sauce
- 1 teaspoon Chinkiang vinegar
Instructions
- To make the filling: In a mixing bowl, add the chopped shrimp, salt, white pepper, oyster sauce, sesame oil, and grated ginger. Mix until well combined. Add the scallions and mix again.
- To assemble the soup dumpling lasagnas: In each ramekin or heatproof bowl, add some shrimp filling, then place a dumpling wrapper on top. Repeat with more shrimp filling and another wrapper, adding more or fewer layers depending on the depth of your bowls. Pour a little chicken stock or seafood stock around the filling, then finish with one more dumpling wrapper on top. Repeat with the remaining bowls.
- To steam the soup dumpling lasagnas: Over high heat, bring water to a boil. Place the ramekins on a steaming rack, carefully set them over the boiling water, and cover. Steam over high heat for about 10 minutes, or until the shrimp is completely cooked through and the center of the filling reaches at least 145°F (63°C).
- To serve: Carefully remove the ramekins from the steamer. Top with scallions and, if desired, drizzle with chili oil, soy sauce, and Chinkiang vinegar. Serve immediately.
Notes
Timing: Prep time varies depending on how many bowls and layers you make. Using shrimp that are already peeled and deveined will help keep the prep closer to 5 minutes.
Adjust the layers: Add more or fewer shrimp-and-wrapper layers depending on the depth of your bowls.
Make as many as you need: This recipe is easy to adjust. Make more or fewer bowls depending on how many people you’re serving. If you have extra shrimp filling, freeze it and save it for next time.
Use a food processor: Lightly chop the shrimp by hand or pulse them a few times in a food processor. Avoid processing them into a completely smooth paste if you prefer more shrimp texture.
Check deeper bowls: If your bowls are deeper or you add more layers, they may need a little extra steaming time. Check that the center of the shrimp filling reaches 145°F (63°C).
Chinkiang vinegar: This Chinese black vinegar is commonly served with soup dumplings, often with ginger. It’s delicious drizzled over the top, but completely optional here.
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