If you’ve been following the latest wave of culinary chaos coming out of New York City, you’ve likely seen foodies lose their minds over Xiao Long Bao Lasagna. Combining the comforting warmth of traditional Italian pasta bakes with the rich, gingery broth and pork filling of Shanghainese soup dumplings, this fusion creation is pure genius.
The idea sounds absurd until you take your first bite: sheets of tender lasagna pasta layering seasoned ground pork, gelatinized ginger-pork broth, bubbly mozzarella, and a drizzle of spicy chili crisp with black vinegar.
Here is how the NYC pop-up trend works, along with a foolproof home recipe to recreate this masterpiece in your own kitchen!
What Makes Soup Dumpling Lasagna Work?
Traditional Xiao Long Bao (XLB) relies on aspic—a rich broth packed with collagen that is solid when cold, but melts into liquid gold when heated inside the dumpling wrapper.
By layering pork aspic, fresh lasagna sheets, and a tangy ginger-vinegar white sauce, the oven heat melts the broth directly into the pasta layers. You end up with a sliceable pasta bake that bursts with juicy soup dumpling flavor in every single forkful.
The Key Ingredients
To bring this viral NYC dish home without hours of tedious dumpling folding, grab these essentials:
* Lasagna Sheets: Fresh oven-ready pasta sheets work best to soak up the broth.
* Pork Filling: Ground pork mixed with soy sauce, Shaoxing wine, sesame oil, grated ginger, and minced scallions.
* Broth Gelatin (Aspic): Rich chicken or pork bone broth set with unflavored gelatin (or store-bought bone broth reduced down).
* The “Cheese” Layer: Whole milk mozzarella for that epic cheese pull, blended with a touch of ricotta for creaminess.
* The Drizzle: Black vinegar (Chinkiang), chili crisp, and thinly sliced fresh ginger julienne for serving.
Flavor Profile Breakdown
How to Make Xiao Long Bao Lasagna
1. Prep the Soup Aspic
Quick broth setup
Warm 1.5 cups of rich pork or chicken bone broth with 1 packet of unflavored gelatin, a splash of soy sauce, and fresh ginger slices. Pour into a shallow pan and chill in the fridge for 30 minutes until set into a jelly, then chop into small cubes.
2. Mix the Pork Filling
Classic XLB flavors
In a bowl, combine 1 lb ground pork, 2 tbsp soy sauce, 1 tbsp Shaoxing rice wine, 1 tbsp sesame oil, 1 tbsp minced ginger, 3 chopped scallions, and a pinch of white pepper. Gently fold in the chopped soup aspic cubes.
3. Layer the Lasagna
Construct the bake
Spread a thin layer of chili crisp and black vinegar at the bottom of a baking dish. Layer pasta sheets, the seasoned pork and soup mix, mozzarella, and a light drizzle of Chinkiang vinegar. Repeat for 3 to 4 layers, topping the final pasta sheet with extra mozzarella and sesame seeds.
4. Bake & Finish
Bake to bubbly perfection
Cover with foil and bake at 375°F (190°C) for 35 minutes. Uncover and bake for an additional 10 minutes until the cheese is golden and bubbling. Garnish with a heavy handful of fresh scallions, julienned ginger, and hot chili crisp!
Pro Tips for the Best Results
* Don’t Skip the Black Vinegar: The acidity of Chinkiang black vinegar is crucial—it cuts through the richness of the cheese and pork fat, giving it that authentic soup dumpling balance.
* Cheat Code Option: Short on time? Use frozen soup dumplings directly! Line a baking dish with a layer of heavy cream and garlic, pack it tight with frozen XLB, smother with mozzarella and chili crunch, and bake covered for 30 minutes.
Save this pin to your viral recipes board before your next fusion dinner party!
