Recipes

Viral dumpling bake

45 min Serves 4 Easy Black Bean and Native Spice

Crispy-edged dumplings baked lasagne-style in a rich, flavour-packed sauce with layers of meaty goodness and bold umami heat. This ridiculously easy comfort-food mash-up delivers maximum flavour with minimal effort — weeknight dinner magic in one tray.

Asian Fusion Quick

If dumplings and lasagne had a very delicious, slightly genius baby — this would be it. All the juicy, gingery, savoury goodness of dumplings, layered like a lasagne and baked until the edges go golden and crispy. No folding, no pleating, no mid-recipe regret.

It started as one of those things floating around online that looked too good not to try. But after making it once — and realising it was a near-perfect vehicle for Black Bean & Native Spice Rāyu — it became a weekly fixture. One of those meals that looks impressive, eats even better, and takes about forty minutes start to finish.

Black Bean and Native Spice
Used in this recipe
Black Bean and Native Spice
Funky, bold, deeply savoury. Ties the whole bake together in a way no other chilli oil quite manages.
Shop Now - $18.95

The Recipe

Ingredients

  • THE MAIN EVENT
  • 500g pork mince (with some fat)
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, finely grated
  • 2 tbsp soy sauce or tamari
  • 1 tsp sesame oil
  • 2 spring onions, finely chopped
  • ½ cup carrot or cabbage, finely chopped
  • 1 tsp sugar
  • 20–25 wonton wrappers
  • THE SAUCE
  • 1 cup chicken stock
  • 2 tbsp soy sauce or tamari
  • 1 tbsp apple cider vinegar (optional)
  • 2–3 tbsp Black Bean & Native Spices Rāyu
  • 1 tsp sesame oil

Method

  1. MAKE THE FILLING
  2. Combine all filling ingredients in a bowl and mix until well combined and slightly sticky.
  3. MAKE THE SAUCE
  4. Whisk all sauce ingredients together in a jug.
  5. ASSEMBLE
  6. Spoon a little sauce onto the base of your baking dish. Add a layer of wonton wrappers, a thin layer of pork filling, then a spoon of sauce. Repeat for 3–4 layers, finishing with wonton wrappers and a final pour of sauce.
  7. BAKE
  8. Cover and bake at 180°C for 30–35 minutes. Remove the cover and bake a further 10 minutes until golden and slightly crisp at the edges.
  9. FINISH AND SERVE
  10. Top with spring onions, sesame seeds and a generous drizzle of Black Bean & Native Spices Rāyu. Rest for a few minutes before slicing.

Why It Works

The wonton wrappers do exactly what dumpling skins do — they absorb the sauce as they cook, becoming soft and slightly chewy in the middle while the top layer catches the heat and crisps up at the edges. The filling steams through the layers the way it would inside a dumpling. You get every flavour note you’re chasing, just without the two hours of folding.

The Black Bean & Native Spice Rāyu  isn’t just a garnish here — it goes into the sauce and over the top, which means it becomes part of the flavour foundation. Funky, savoury, deeply umami. It’s the reason this dish tastes like more than the sum of its parts.

Make It Yours

  • Pork mince: You can easily substitute chicken or beef here, but best to go for something with a little fat — it keeps the filling juicy and tender as it cooks through the layers. Too lean and it can dry out.
  • Wonton wrappers: These act exactly like dumpling skins — soft, slightly chewy, and perfect for soaking up flavour. Dumpling wrappers work just as well if that’s what you can find.
  • Carrot or cabbage: Adds moisture and a little sweetness to the filling so it doesn’t feel dense. Finely chop so it disappears into the mix rather than sitting in chunks.
  • Rāyu: The Black Bean & Native Spices Rāyu goes in twice — into the sauce and over the top. It’s not an afterthought, it’s part of the flavour foundation. This is the match made for this dish.

Not A Rulebook

Don’t skip the cover — the steam is what cooks the wonton wrappers through and keeps the filling juicy

Thin layers — spread the filling thinly so it cooks evenly and doesn’t create a dense, undercooked middle

Finely chop everything — finer filling means better texture and more even layers

Rest before slicing — two to three minutes lets the layers settle and hold together cleanly

Black Bean and Native Spice
Want extra heat?
Black Bean and Native Spice
Deep, savoury, and packed with complexity. Our Black Bean & Native Spice Funky Chilli Oil (Rāyu) is a rich, umami-driven chilli oil made with f...
Shop Now - $18.95

Rāyu FAQ

What is Rāyu?

A crunchy chilli oil made to add heat, texture and deep savoury flavour to almost anything.

How do I use it?

Spoon it over eggs, noodles, rice, dumplings, pizza, BBQ, roast vegetables or anything that needs a savoury lift.

Is it very spicy?

It brings warmth and flavour first. Heat varies by flavour, so start with a little and add more as you go.

Do I need to cook with it?

No. It is ready to spoon straight from the jar, but it also works beautifully stirred into sauces, marinades and dressings.

About This Product

Is it gluten free? Yes. Vegan? Yes. MSG free? Yes. Check the full ingredients list on the product page for complete allergen info.

Where is it made? Every jar is made in small batches in, Perth WA, using 100% natural ingredients. No artificial anything.

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