How to enjoy homemade dumplings with zero folding with viral TikTok 'dumpling lasagne' recipe

There's nothing like a good homemade dumpling to warm the soul – but often, it comes with a labour of love, with hours often dedicated to intricately folding the delicacies.

With a new trendy recipe, however, you can get the same heart-warming soup dumpling taste in mere minutes.

"Dumpling lasagne" is the latest TikTok recipe to go viral for its simple approach to making dumplings, layering them in a dish instead of folding them within themselves.

Watch the video above

There are many recipes online, but one by TikTok user @daigasikfaan aka Karen shares how to get that juicy xiao long bao (soup dumpling) taste with a few simple ingredients.

For her meat marinade, she combined 200 grams minced pork (or meat of your choice), 100 grams chopped shrimp, two chopped green onions, 1 tsp minced garlic, 1⁄2 tsp minced ginger, 1 tbsp cornstarch, 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1⁄2 tbsp Shaoxing cooking wine, 1⁄2 tbsp sesame oil, 1 tsp dark soy sauce, 1 tsp chicken powder , 2 tsp sugar, a pinch of white pepper powder and 1⁄3 cup water.

She says to mix until the water in the mixture is absorbed and it becomes sticky. If you would like more flavour, substitute the water for broth of some kind. Once this is done, set it aside as it is now time to assemble.

READ MORE: Kate and William's condition as George prepares for high school

READ MORE: Swimming's power couple ties the knot

READ MORE: 'Probably never walk': Singer reveals twins' devastating diagnosis

In your heatproof vessel of choice – some, like Karen, chose bowls but others have been seen to use little ramekins – layer the bottom of the dish with a thin layer of the meat mixture, before trimming your cabbage leaves to size and layering them, and then adding your dumpling or wonton wrappers before continuing to layer them in order.

Finish with a layer of wrappers to completely cover the top, making sure not to overfill the vessel, as the "dumpling" will expand as it cooks.

Karen then adds water about five centimetres in depth to a deep wok, placing a bamboo steamer on top before placing the dumpling bowl inside. Other recipes differed, with some forgoing a bamboo steamer and only using the wok, or some using a tiered food steamer.

Karen advised to turn the heat to high, and once the water is boiling, to cover and steam for 20 minutes.

Once done, garnish with green onions, chilli oil, black vinegar, or other garnishes of choice before digging in.

Commenters were thrilled by the hack.

"All the goodness of chewy dumpling skin and meat without fiddling to fill it?? Are you kidding me?!? I'm so excited to try this," said one.

"It's one of my regular food so whoever thought of this recipe, thank you," said another.

One questioned, "I've been curious about this one, with soup dumplings, they have the gelatinous broth in them. Wouldn't they be more flavourful than this version? Like I could see a combo of the two techniques, so there's more flavour but no folding needed...Like, water just seems like it would take away some of the flavour..."

Another commenter assured them, "You could just sub the water for liquid broth in the marinade. It only needs to be gelatinous in actual xialongbao, so it doesn't mess with the structural integrity before it's cooked, but that's not an issue here."

FOLLOW US ON WHATSAPP HERE: Stay across all the latest in celebrity, lifestyle and opinion via our WhatsApp channel. No comments, no algorithm and nobody can see your private details.