Asian Dumpling Lasagna Layers (Print Version)

Tender dumpling wrappers layered with savory meat, crisp vegetables, cheese, and a soy ginger glaze.

# What You'll Need:

→ Dumpling Lasagna

01 - 24 dumpling or wonton wrappers
02 - 1 pound ground pork or chicken
03 - 1 tablespoon vegetable oil
04 - 1 onion, finely chopped
05 - 3 garlic cloves, minced
06 - 1 tablespoon fresh ginger, grated
07 - 1 medium carrot, julienned
08 - 1 red bell pepper, thinly sliced
09 - 5 ounces napa cabbage, shredded
10 - 2 tablespoons soy sauce
11 - 1 tablespoon hoisin sauce
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon sesame oil
14 - 7 ounces shredded mozzarella cheese
15 - 3.5 ounces shredded cheddar cheese
16 - 2 spring onions, thinly sliced for garnish
17 - Black and white sesame seeds for garnish

→ Soy Ginger Sauce

18 - 1/2 cup low sodium soy sauce
19 - 2 tablespoons rice vinegar
20 - 1 tablespoon honey or brown sugar
21 - 1 tablespoon fresh ginger, grated
22 - 2 teaspoons garlic, minced
23 - 1 teaspoon chili flakes, optional
24 - 1 tablespoon sesame oil
25 - 2 teaspoons cornstarch mixed with 2 tablespoons cold water

# How To:

01 - Preheat oven to 350°F.
02 - In a large skillet over medium heat, add vegetable oil. Sauté onion, garlic, and ginger until fragrant, about 2 minutes.
03 - Add ground pork or chicken, breaking up the meat as it cooks until browned and cooked through.
04 - Stir in carrot, bell pepper, and napa cabbage. Sauté for 3 to 4 minutes until vegetables are just tender.
05 - Add soy sauce, hoisin sauce, rice vinegar, and sesame oil. Mix well and cook for 2 more minutes. Remove from heat.
06 - In a medium saucepan, combine all soy ginger sauce ingredients except the cornstarch slurry. Bring to a simmer.
07 - Whisk in the cornstarch slurry and cook until thickened, about 1 to 2 minutes. Remove from heat.
08 - Lightly grease a 9 by 13 inch baking dish and spread a thin layer of soy ginger sauce on the bottom.
09 - Layer 8 dumpling wrappers to cover the base of the baking dish.
10 - Spread one-third of the meat-vegetable mixture over the wrappers, sprinkle with one-third of the cheeses, and drizzle with sauce.
11 - Repeat the layering process two more times, finishing with cheese and a final drizzle of sauce.
12 - Cover the baking dish with aluminum foil and bake for 25 minutes.
13 - Remove foil and bake an additional 10 to 15 minutes until golden and bubbling.
14 - Let rest for 10 minutes. Garnish with spring onions and sesame seeds before serving.

# Expert Tips:

01 -
  • It tastes like dumpling night met Italian comfort food and they decided to become best friends.
  • The soy ginger sauce is so addictive you'll find yourself drizzling it on everything for the next week.
  • It looks impressive enough to serve company but honestly, it's forgiving enough that mistakes somehow disappear into deliciousness.
02 -
  • Don't skip the resting time or your layers will slide around your plate like they're on ice. I learned this the hard way and immediately regretted my impatience.
  • The dumpling wrappers are thinner than pasta, so watch them carefully in the oven. If your oven runs hot, you might need to cover with foil for the whole baking time to prevent browning too fast.
  • Make the sauce ahead if you want. It reheats beautifully and actually tastes deeper the next day.
03 -
  • Keep your dumpling wrappers covered with a damp towel while layering so they don't dry out and crack. Even thirty seconds exposed to air matters at this point.
  • If you love spice, add chili flakes to both the filling and the sauce. I usually double the amount and never regret it.
  • Leftovers taste even better on day two or three because the flavors have time to settle and deepen. Store them in an airtight container and reheat gently in a 300-degree oven.
Go Back