This dumpling lasagna blends the familiar flavors of a dumpling into a layered casserole, swapping lasagna noodles for wonton wrappers. A well-seasoned pork filling is spread between layers of wrappers, and the assembled dish is steamed while sitting inside a pot of boiling water. The result is a soft, flavorful dish that looks like lasagna but tastes like your favorite pork dumplings.
Wonton wrappers mimic the texture and appearance of lasagna noodles while keeping the light, slightly chewy bite of a dumpling wrapper. This recipe is an easy, creative dinner that uses simple pantry ingredients, a single small baking dish, and a stock pot to steam everything gently. It’s ideal for anyone who loves Asian-inspired flavors with a comforting, hands-on presentation.
What You Need for This Recipe
- Pork sausage or ground pork for the filling base.
- Green onions, garlic, and grated ginger for classic dumpling aromatics.
- Soy sauce to season the filling and for finishing the dish.
- Chili crisp (or chili oil) to add heat; adjust to taste.
- Sesame oil and rice wine vinegar to round out the flavors.
- Wonton wrappers to layer like lasagna noodles.
- Chicken broth to drizzle on top so the wrappers steam and soften.
- Sesame seeds and extra green onions for garnish.
Note from the kitchen:
How to Make Dumpling Lasagna
1. In a mixing bowl, combine the pork sausage (or ground pork), thinly sliced green onions, minced garlic, grated ginger, soy sauce, chili crisp, sesame oil, and a splash of rice wine vinegar. Mix thoroughly—using your hands makes it easy to incorporate everything evenly.
2. Lightly wet both sides of the wonton wrappers so they soften and become more flexible. Arrange a single layer of wrappers across the bottom of a small glass baking dish, overlapping slightly to cover the surface.
3. Press half of the pork mixture over the first layer of wrappers so it is evenly distributed. Add another layer of wonton wrappers, then press in the remaining pork filling. Finish with a final layer of wrappers on top and drizzle about 2 tablespoons of chicken broth over the surface to help steam the top layer.
4. Place the filled glass dish into a large stock pot that contains at least 2 inches of water. Cover the pot, bring the water to a boil over high heat, then reduce to medium and steam for 25 minutes. The steam will cook the pork fully and soften the wrappers into tender layers.
5. Carefully lift the glass baking dish out of the pot and let it rest for about 5 minutes. Top with extra soy sauce, sliced green onions, a drizzle of chili crisp, and sesame seeds. Slice into portions and serve warm.
Tips for the Best Dumpling Lasagna
- Choose the right baking dish: Use a small glass dish that fits comfortably inside your stock pot with room for water to circulate. A capacity around 1.2 liters works well for four servings.
- If your dish won’t fit: Place the filled dish inside a larger 9×13 pan, add water to the larger pan, cover everything tightly with foil, and bake. This creates a similar steam bath in the oven.
- Stock pot size: A 6-quart stock pot provides enough space for the water and steam to circulate around the baking dish.
- Adjust heat and steam time: If your pot tends to heat aggressively, lower the heat slightly after the initial boil to keep a gentle, steady steam for even cooking.
More Asian-Inspired Recipes to Try
If you enjoy the flavors in this dumpling lasagna, try pairing it with fried rice or a simple garlic rice to round out the meal. The same wonton wrapper technique can also be adapted for layered appetizers and savory bakes.
Dumpling Lasagna
Equipment
- Small glass baking dish (about 1.2 liters) sized to fit inside your stock pot
- 6 quart stock pot with lid
- Mixing bowl
Ingredients
- 1 lb pork sausage or ground pork
- 2 thinly sliced green onions, plus extra for garnish
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 3 tablespoons soy sauce, plus more for garnish
- 1–2 teaspoons chili crisp (more to taste), plus extra for garnish
- 1 teaspoon sesame oil
- Splash of rice wine vinegar
- Wonton wrappers (enough to layer)
- 2 tablespoons chicken broth
- Sesame seeds for finishing
Instructions
- Combine pork, green onions, garlic, ginger, soy sauce, chili crisp, sesame oil, and vinegar in a bowl and mix well.
- Wet wonton wrappers on both sides and line the bottom of the glass baking dish, overlapping as needed.
- Press half the pork mixture onto the first layer of wrappers. Add another wrapper layer, press in remaining pork, and top with a final wrapper layer. Drizzle chicken broth over the top.
- Place the baking dish into a stock pot with at least 2 inches of water. Bring to a boil, cover, reduce heat to medium, and steam for 25 minutes.
- Carefully remove the dish, let rest 5 minutes, then top with soy sauce, green onions, chili crisp, and sesame seeds. Slice and serve.
Notes
Use a small glass baking dish that fits inside your stock pot with room for water. If you don’t have a dish that fits, place the filled dish inside a larger pan, add water to the larger pan, cover with foil, and bake to achieve a similar steaming effect.
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