Asian Dumpling Lasagna Delight (Printable)

Fusion dish layering dumpling wrappers, savory meat, vegetables, cheese topped with 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 Make It:

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. Cook, breaking up the meat, 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 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 9x13 inch baking dish.
09 - Spread a thin layer of soy ginger sauce on the bottom of the baking dish.
10 - Layer 8 dumpling wrappers to cover the base.
11 - Spread one-third of the meat-vegetable mixture, sprinkle with one-third of the cheeses, and drizzle with sauce.
12 - Repeat layers two more times, finishing with cheese and a final drizzle of sauce.
13 - Cover with foil and bake for 25 minutes.
14 - Remove foil and bake an additional 10 to 15 minutes, until golden and bubbling.
15 - Let rest for 10 minutes. Garnish with spring onions and sesame seeds before serving.

# Expert Suggestions:

01 -
  • You get to break all the rules about what lasagna can be, and it turns out deliciously.
  • The dumpling wrappers stay tender and chewy instead of crispy, which feels luxurious in a completely different way.
  • One dish delivers that satisfying layered comfort food feeling while tasting bright and fresh.
02 -
  • The dumpling wrappers absorb sauce as they bake, so don't panic if the layering looks saucier than traditional lasagna, trust that the final texture will be perfect.
  • If your sauce is too thin after adding the cornstarch slurry, you either need to whisk more vigorously or let it bubble for another minute, as cornstarch sometimes needs a moment to fully thicken.
  • Letting the dish rest for those full ten minutes is not optional if you want clean slices that hold their shape on the plate.
03 -
  • Don't skip the ten-minute rest, because it's the difference between a dish that falls apart and one that holds its structure proudly on the plate.
  • Make the sauce first while prepping vegetables, so you're not rushing it while everything else is hot and demanding attention.
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