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Shrimp Dumpling Lasagna

By Snejana Andreeva

on Dec 12, 2025, Updated Feb 03, 2026

Ever thought about combining shrimp 🍤 dumplings and lasagna? You won’t be able to get it out of your mind now! This Shrimp Dumpling Lasagna 🥟🍝 layers juicy shrimp and tender dumpling wrappers into a steamy, savory dish you make right in a cute little ramekin. All you have to do is chop a few things, layer them, add some water, and suddenly you’ve created the taste of dumplings but faster than a food delivery app can load📱. This is perfect for solo dinners, quick lunches, or just when want you want something dumpling-adjacent without dumpling effort 😅. Drizzle on chili oil 🌶️, sprinkle over green onions, and tell me you’re not impressed.

A close-up of a white bowl filled with dumplings topped with chili oil and sliced green onions, placed on a wooden surface. - 3

Key Takeaways

Shrimp Dumpling Lasagna combines the flavors of dumplings in an easy, layered format.
This recipe uses round dumpling wrappers to deliver a dish that is quick, customizable, and avoids the hassle of traditional dumpling prep.
You can substitute soy sauce with tamari or coconut aminos and add various toppings for personalization.
Serve with extra chili oil or soy sauce on the side for dipping or drizzling.
Key Takeaways
Why You’ll Love Shrimp Dumpling Lasagna
Ingredients
Nonna’s Tip 🍤
Variations and Substitutions for Shrimp Dumpling Lasagna
Best Served With
Similar Recipes
Common Questions
Shrimp Dumpling Lasagna Recipe

Why You’ll Love Shrimp Dumpling Lasagna

This is ultimate comfort food without the painstaking work and time. In about 15 minutes , you get something warm, savory, and so satisfying without the folding, sealing, or overall commitment 🥟😅. Should our therapist be concerned? The shrimp stays juicy, the ginger and garlic melt right into the layers, and the dumpling wrappers turn soft and silky as they steam together. It’s quick, clever, and endlessly customizable , whether you finish it with chili oil 🌶️, extra soy sauce, or a handful of green onions 🌿. Even better, this is made in a single ramekin (or mug!), which means fewer dishes ✨.

Ingredients

🍤 Shrimp: Raw, peeled, and deveined shrimp, finely chopped by hand so you get a juicy, dumpling-style texture instead of a smooth paste.

🧄 Garlic: Fresh garlic adds savory depth and brings out the natural sweetness of the shrimp without stealing the spotlight.

🫚 Ginger: This is what gives the filling that cozy, familiar dumpling flavor. Fresh is best, but use what you have.

✨ Cornstarch: A small amount goes a long way here, gently binding the shrimp so the layers stay juicy and tender as they steam.

🌶️ Black Pepper: Adds a soft bit of warmth to the filling.

🥄 Sesame Oil: Think of sesame oil as a finishing oil for the filling; it adds richness and that unmistakable toasted aroma.

🫙 Soy Sauce: Salty, savory, and essential for building depth and umami in such a simple ingredient list. The soy sauce can also be replaced with coconut aminos.

🥟 Dumpling Wrappers: These dumpling wrappers take the place of lasagna sheets, softening into layers that hold everything together.

💧 Water: This is what creates the steam and turns the whole thing into a tender, dumpling-like dish.

Nonna’s Tip 🍤

Pat the shrimp very dry before chopping. Dry shrimp keeps the filling juicy instead of watery.

A bowl of dumplings topped with chili oil and chopped green onions, placed on a wooden surface. - 4

Variations and Substitutions for Shrimp Dumpling Lasagna

Tamari or coconut aminos can replace soy sauce if that’s what you have on hand.
Add a little heat 🌶️ directly into the filling with chili crisp or chili oil.
Finish with cilantro, chives, or even crispy shallots instead of green onions 🌿 if that’s more your vibe.
If you don’t have fresh ginger 🫚, a small pinch of ground ginger can work, though fresh gives the best flavor.
Swap the shrimp 🍤 for finely chopped scallops or a mix of shrimp and scallops if you want something a little richer.

Best Served With

Extra chili oil or soy sauce on the side for dipping or drizzling.
A simple Asian Cucumber Salad 🥒 or lightly sautéed bok choy 🥬 if you want something warm.
A small bowl of rice 🍚 to soak up any savory juices or a quick miso soup on the side 🍲.
For a full Asian-inspired meal, serve with Shrimp Fried Rice .

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Shrimp Spring Rolls

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Common Questions

I don’t recommend fully cooking it in advance, since it’s best fresh. You can mix the shrimp filling a few hours ahead and keep it covered in the fridge until you’re ready to assemble and steam.

Yes. Make sure the shrimp is fully thawed and patted very dry before chopping to keep the filling from turning watery.

If you’re in a pinch, wonton wrappers could work.

Not on its own. The heat comes from the chili oil on top, so you can adjust that entirely to taste.

The shrimp should be fully opaque and firm, and the dumpling wrappers should look translucent and tender rather than chalky or stiff.

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Video

Equipment

▢ Cutting Board
▢ Mixing Bowls
▢ Measuring Cups + Spoons
▢ Chefs Knife
▢ 4 Ounce Ramekins

Ingredients

▢ 350 grams raw peeled and deveined shrimp , chopped fine
▢ 1 teaspoon garlic , minced
▢ 1 teaspoon ginger , minced
▢ 1 ½ tablespoons green onion , chopped
▢ 2 teaspoons cornstarch
▢ ¼ teaspoon pepper
▢ 1 pinch salt , to taste
▢ 1 teaspoon sesame oil
▢ 2 teaspoons soy sauce
▢ round dumpling wrappers
▢ water , just enough to cover the top

Instructions

▢ In a large bowl , add the chopped shrimp with the rest of the ingredients.
▢ Mix until everything is well incorporated.
▢ In a mug or ramekin , add a layer of the shrimp mixture followed by a dumpling wrapper , then 30 ml of water, then a dumpling wrapper to finish off.
▢ The top dumpling wrapper should be pressed down and submerged in the water too.
▢ Mine are layered in this order: shrimp, wrapper, shrimp, water, wrapper. I repeat this step for all of my ramekins.
▢ Then, cover your pot with a lid and steam on the stove for 5-6 minutes on low heat.
▢ Add spicy chili oil and green onions and enjoy.

Nonna’s Notes

Be careful of the steam: When lifting the lid or removing the mug from the steamer, be careful. The steam is hot and sneaky, and it releases fast.
Don’t skip the water: That 30 milliliters of water is what creates the steam and keeps everything tender. Without it, the wrappers can turn chewy instead of silky.
Texture control: Hand-chopping the shrimp gives you a better bite than using a food processor, which can make the filling dense or pasty.
Finish strong: Chili oil, crisp chili flakes, and/or green onions take this from good to genuinely craveable.

My Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.