THE SPLIT PLATE / RECIPE

Viral Dumpling Lasagna, Proteinized

Adjusted recipe for 4 servings. Use the ingredient quantities below.

YIELD4 servings
TOTAL TIME15 min prep + 30 min bake + 10 min rest
COOK METHODOven
EST. / SERVING~450 cal | ~40g protein
KEY TO SUCCESS: 50/50 LEAN CHICKEN + LEAN PORK. 1 lb of 93/7 chicken + 1 lb of 95/5 pork. Other ratios drift the macros — verify if subbing.

Ingredients scaled from the original 6-serving recipe. Cooking times, pan size, and amounts written in the method may need adjustment.

Ingredients

SHARED FILLING

  • 2/3 lb 93/7 lean ground chicken
  • 2/3 lb 95/5 lean ground pork
  • 2/3 bunch scallions, thinly sliced (half in filling, half reserved for garnish)
  • 1 1/3 tbsp soy sauce (plus more for post-bake drizzle)
  • 1 1/3 tbsp rice vinegar
  • 1 1/3 tbsp umami seasoning
  • 1 1/3 tbsp ginger-garlic paste

Adult — Full Serving + Chili-Garlic

  • Chili-garlic sauce, to taste (adult section only; the split lives here)

SHARED ASSEMBLY

  • 2/3 package (51 sheets) wonton wrappers, layered 15 / 9 / 12 / 15
  • 2/3 cup chicken broth (poured over the assembled top before covering)
  • Cooking spray (dish only)

SHARED FINISH

  • Soy sauce, to taste (light drizzle over the whole pan post-bake)
  • Reserved scallions (garnish over the whole pan)

Kid — Half Serving, No Chili-Garlic (Tushar's Build)

  • No chili-garlic sauce — kid section stays mild.
  • 1/3 full serving per kid tray, based on appetite.

Allergens: wheat, gluten, soy, eggs. Contains pork Verify wonton wrapper egg label Verify umami seasoning allergens Verify chili garlic sauce allergens 165°F ground chicken food safety

AFTER BAKING AND CUTTING, BEFORE THE CHILI-GARLIC FINISH. Base + soy drizzle + scallions are shared across the whole pan; chili-garlic sauce is drawn only onto the adult section.

Method

Shared base

  1. 1.PREHEAT + PREP. Heat oven to 400 F. Lightly spray the inside of a 4-quart 9x13 baking dish with cooking spray.
  2. 2.MIX THE FILLING. In a large bowl, combine ground chicken, ground pork, half the sliced scallions, 2 tbsp soy sauce, rice vinegar, umami seasoning, and ginger-garlic paste. Mix evenly without aggressively compacting the meat.
  3. 3.LAYER 1 (bottom, 15 wrappers). Line the bottom of the dish with 15 dry wonton wrappers. DO NOT pre-wet. Spread 1/3 of the filling in a thin, edge-to-edge layer.
  4. 4.LAYERS 2 + 3. Add 9 more wrappers, then another 1/3 of the filling. Add 12 more wrappers, then the last 1/3 of the filling. Total so far = 36 wrappers.
  5. 5.TOP LAYER. Cover with the final 15 wrappers. Total = 51 wrappers across four layers (15 / 9 / 12 / 15).
  6. 6.POUR THE BROTH + COVER. Pour 1 cup chicken broth evenly over the top wrappers. Cover the dish tightly with foil — press the edges to seal.
  7. 7.BAKE. 400 F for 30 min covered. Verify center reads 165 F (filling contains ground chicken). Rest 5-10 min before cutting.
  8. 8.CUT + SHARED FINISH. Score the pan into 6 equal full servings. Lightly drizzle soy sauce over the whole pan; scatter the reserved scallions across all six squares.

Adult — Full Serving + Chili-Garlic

  1. 9.ADULT DRIZZLE. Draw chili-garlic sauce ONLY across the adult section of the cut pan. Keep the kid section clean.
  2. 10.PLATE ADULT. Lift 1 full serving per adult plate. Extra chili-garlic on the side if desired.

Kid — Half Serving, No Chili-Garlic (Tushar's Build) · Kid — Half Serving, No Chili-Garlic (Tushar's Build)

  1. 9.PLATE THE KID TRAYS. Lift a half serving from the kid section onto each tray. Tushar's build: 1/2 full serving per child based on appetite. Do not add chili-garlic sauce.

SPLIT PLATE SERVING

Adult — Full Serving + Chili-Garlic: Serve the adult portion as described above.

Kid — Half Serving, No Chili-Garlic (Tushar's Build): Serve the kid portion as described above.

Keys to success

  • DO NOT PRE-WET THE WRAPPERS. The 1 cup broth pour over the assembled pan is the hydration source. Pre-wetting turns everything to mush.
  • WRAPPER LAYER COUNTS: 15 (bottom) + 9 (middle-lower) + 12 (middle-upper) + 15 (top) = 51 total. One standard package.

If something fails

Top wrappers dried out / crispy instead of steamed: Foil wasn't tight enough during the 30-min bake. Steam escaped. Wrap the foil OVER the dish rim and press to seal. If already baked, add 2 tbsp broth under the foil and rest another 5 min covered.

Center is cold / filling still pink: Center didn't reach 165 F. Continue baking covered at 400 F for 5-10 min at a time, checking with an instant-read thermometer. Time is a starting point; temperature is the truth.

Wrappers turned to mush: Pre-wet the wrappers before assembling, or added more than 1 cup broth. The wrappers are dry-layered; the broth pour + covered bake steam is the entire hydration plan.

Filling watery after baking: Ground chicken or pork was on the wet side of lean. Drain any pooling liquid before scoring the pan. Or reduce broth pour to 3/4 cup next time if the meat was noticeably wet.

Kids won't eat the chili-garlic version: The recipe is designed to keep chili-garlic OFF the kid section entirely. If it accidentally landed on both, wipe the top and re-drizzle soy over the affected section.

Cuts smear instead of holding: Didn't rest long enough. Rest 5-10 min before cutting; use a sharp bench scraper or serrated knife for cleaner grid cuts.

Pan is too full / filling overflows: Used more than 51 wrappers or overpacked the filling layers. Stick to the 15 / 9 / 12 / 15 count and split the filling into thin, edge-to-edge thirds.

Storage and reheating

Store: Cool promptly and refrigerate covered or in airtight containers within 2 hours of baking.

Reheat: Reheat covered with a small splash of broth in the microwave or a 325 F oven until steaming and 165 F in the center. Re-drizzle fresh chili-garlic for adult portions after reheating.

Lasts: 4 days in the fridge. Do NOT freeze the finished casserole — the wrappers turn to mush on thaw. Freeze the raw filling separately (up to 3 months) and assemble fresh with new wrappers.

Estimated nutrition

~450 cal | ~40g protein.

thesplitplate.com/recipes/viral-dumpling-lasagna-proteinized

Viral Dumpling Lasagna, Proteinized
Split Cook Method™Family Dinner

Viral Dumpling Lasagna, Proteinized

@april_eatz's viral dumpling lasagna, proteinized. 50/50 lean chicken + lean pork keeps the pork-dumpling flavor and pulls the macros to 450 cal / 40g protein per full serving. Shared base, adult gets chili-garlic, kids stay mild. One pan = two dinners for 2 adults + 2 kids.

Make this when

You saw @april_eatz's viral dumpling lasagna (discovery credit: @smallersam) and want a leaner, higher-protein adaptation that still eats like one enormous juicy wonton. One 9x13 pan of a 50/50 lean-chicken + lean-pork filling, layered between four sheets of wonton wrappers (15 / 9 / 12 / 15 = 51 total), broth-poured, foil-covered, baked at 400 F for 30 min. Yields 6 full servings — two family dinners for 2 adults + 2 kids in Tushar's build.

Total time
15 min prep + 30 min bake + 10 min rest
Yield
6 servings
Protein
~40g
Calories
~450
Cost / serving
$3.50
Cook method
Oven
Allergens and safety

Contains: wheat, gluten, soy, eggs

  • Contains pork
  • Verify wonton wrapper egg label
  • Verify umami seasoning allergens
  • Verify chili garlic sauce allergens
  • 165°F ground chicken food safety

Packaged ingredients change formulas — check the label on what's actually in your kitchen.

Adjust servings

Ingredients

Adults
Kids
Scaled to 4

SHARED FILLING

SHARED ASSEMBLY

SHARED FINISH

Adult — Full Serving + Chili-Garlic

Kid — Half Serving, No Chili-Garlic (Tushar's Build)

Method

Split point

AFTER BAKING AND CUTTING, BEFORE THE CHILI-GARLIC FINISH. Base + soy drizzle + scallions are shared across the whole pan; chili-garlic sauce is drawn only onto the adult section.

6 full servings per pan / 2 dinners for 2 adults + 2 kids in Tushar's build (2 full adult servings + 2 half kid servings per dinner). Kid portion sizing is appetite-driven, not prescribed.

Shared base

Cook once — this part works for everyone.

  1. 1
    PREHEAT + PREP

    Heat oven to 400 F. Lightly spray the inside of a 4-quart 9x13 baking dish with cooking spray.

  2. 2
    MIX THE FILLING

    In a large bowl, combine ground chicken, ground pork, half the sliced scallions, 2 tbsp soy sauce, rice vinegar, umami seasoning, and ginger-garlic paste. Mix evenly without aggressively compacting the meat.

  3. 3
    LAYER 1 (bottom, 15 wrappers)

    Line the bottom of the dish with 15 dry wonton wrappers. DO NOT pre-wet. Spread 1/3 of the filling in a thin, edge-to-edge layer.

  4. 4
    LAYERS 2 + 3

    Add 9 more wrappers, then another 1/3 of the filling. Add 12 more wrappers, then the last 1/3 of the filling. Total so far = 36 wrappers.

  5. 5
    TOP LAYER

    Cover with the final 15 wrappers. Total = 51 wrappers across four layers (15 / 9 / 12 / 15).

  6. 6
    POUR THE BROTH + COVER

    Pour 1 cup chicken broth evenly over the top wrappers. Cover the dish tightly with foil — press the edges to seal.

  7. 7
    BAKE

    400 F for 30 min covered. Verify center reads 165 F (filling contains ground chicken). Rest 5-10 min before cutting.

  8. 8
    CUT + SHARED FINISH

    Score the pan into 6 equal full servings. Lightly drizzle soy sauce over the whole pan; scatter the reserved scallions across all six squares.

Adult — Full Serving + Chili-Garlic

  1. 9
    ADULT DRIZZLE

    Draw chili-garlic sauce ONLY across the adult section of the cut pan. Keep the kid section clean.

  2. 10
    PLATE ADULT

    Lift 1 full serving per adult plate. Extra chili-garlic on the side if desired.

Kid — Half Serving, No Chili-Garlic (Tushar's Build)

  1. 9
    PLATE THE KID TRAYS

    Lift a half serving from the kid section onto each tray. Tushar's build: 1/2 full serving per child based on appetite. Do not add chili-garlic sauce.

Adult plate | Kid plate

6 full servings per pan / 2 dinners for 2 adults + 2 kids in Tushar's build (2 full adult servings + 2 half kid servings per dinner). Kid portion sizing is appetite-driven, not prescribed.

Adult plate

Adult — Full Serving + Chili-Garlic

40g
Protein
450
Calories

What makes it different

  • Chili-garlic sauce, to taste (adult section only; the split lives here)
Kid plate

Kid — Half Serving, No Chili-Garlic (Tushar's Build)

Macros not published for this plate — portion it to their appetite.

What makes it different

  • No chili-garlic sauce — kid section stays mild.
  • 1/3 full serving per kid tray, based on appetite.

Three keys to success

  1. 150/50 LEAN CHICKEN + LEAN PORK. 1 lb of 93/7 chicken + 1 lb of 95/5 pork. Other ratios drift the macros — verify if subbing.
  2. 2DO NOT PRE-WET THE WRAPPERS. The 1 cup broth pour over the assembled pan is the hydration source. Pre-wetting turns everything to mush.
  3. 3WRAPPER LAYER COUNTS: 15 (bottom) + 9 (middle-lower) + 12 (middle-upper) + 15 (top) = 51 total. One standard package.

Go deeper

Storage and nutrition

Storage: Cool promptly and refrigerate covered or in airtight containers within 2 hours of baking.

Reheat: Reheat covered with a small splash of broth in the microwave or a 325 F oven until steaming and 165 F in the center. Re-drizzle fresh chili-garlic for adult portions after reheating.

Lasts: 4 days in the fridge. Do NOT freeze the finished casserole — the wrappers turn to mush on thaw. Freeze the raw filling separately (up to 3 months) and assemble fresh with new wrappers.

Watch the full cook

#chicken#pork#wonton#dumpling#lasagna#viral#proteinized#layered-bake#family-dinner#split-plate#one-pan