Asian Dumpling Lasagna Soy (Print)

A fusion dish layering dumpling wrappers, savory meat, crisp vegetables, cheeses, and soy ginger sauce.

# Components:

→ 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
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 minced garlic
23 - 1 teaspoon chili flakes, optional
24 - 1 tablespoon sesame oil
25 - 2 teaspoons cornstarch
26 - 2 tablespoons cold water

# Directions:

01 - Preheat oven to 350°F.
02 - In a large skillet over medium heat, add vegetable oil. Sauté onion, garlic, and ginger until fragrant, approximately 2 minutes.
03 - Add ground pork or chicken to the skillet. 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 cornstarch slurry into simmering sauce and cook until thickened, approximately 1 to 2 minutes. Remove from heat.
08 - Lightly grease a 9x13 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 prepared dish.
10 - Spread one-third of the meat-vegetable mixture, sprinkle with one-third of the cheeses, and drizzle with sauce.
11 - Repeat layering two more times, finishing with cheese and a final drizzle of sauce.
12 - Cover 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 Advice:

01 -
  • It feels fancy enough to impress guests but comes together faster than you'd think, with mostly pantry staples doing the heavy lifting.
  • The dumpling wrappers create these crispy, chewy layers that traditional lasagna noodles could never match, and everyone notices the difference.
  • You get the comfort of baked pasta with bold Asian flavors that make your kitchen smell incredible without any fussy techniques.
02 -
  • Don't skip the rest time after baking—it sounds unnecessary, but those 10 minutes let everything firm up just enough to slice cleanly without the filling spilling everywhere.
  • The dumpling wrappers will soften significantly as they bake, so resist the urge to use fewer or they'll stay chewy rather than melting into tender layers.
  • Taste your filling while it's still in the skillet because the sauce flavor is the heart of this dish, and you want to make sure it's balanced before it all comes together.
03 -
  • Make the soy ginger sauce the day before and store it separately so you can reheat it gently right before assembling—this gives you more control over the final flavor.
  • If your dumpling wrappers start drying out while you're layering, cover the stack with a damp kitchen towel to keep them pliable and easier to work with.
  • Don't be shy about overlapping the wrappers generously—they shrink slightly as they bake and you want to make sure there are no gaps in your layers.
Back