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Easy Dumpling Lasagna with Pork Recipe

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4.1 from 7 reviews

This Easy Dumpling Lasagna recipe features layers of seasoned ground pork filling and dumpling wrappers baked to tender perfection in the oven. It’s a creative twist on traditional lasagna that uses dumpling wrappers instead of pasta sheets, steamed and baked together to create a savory, layered dish topped with optional chili oil, soy sauce, peanut butter, chives, and sesame seeds for extra flavor. Perfect for those who love Asian-inspired comfort food with minimal fuss.

Ingredients

Meat Filling

  • 500 g ground pork
  • 5 spring onions, finely sliced
  • 3 garlic cloves, minced
  • 1 inch piece ginger, minced (optional)
  • ¼ cup soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon chicken bouillon powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chili sauce (Kai Dong, optional)

Dumpling Layers

  • 27 dumpling wrappers (round or square)
  • ½ cup hot water

Toppings (to serve)

  • Chili oil
  • Soy sauce
  • Smooth peanut butter
  • Chives, finely sliced
  • Sesame seeds

Instructions

  1. Make the filling: In a large bowl, combine the ground pork, finely sliced spring onions, minced garlic, minced ginger (if using), soy sauce, sugar, chicken bouillon powder, garlic powder, and chili sauce. Mix thoroughly until the mixture becomes smooth and slightly sticky, which helps the filling hold together well during baking.
  2. Assemble the lasagna: Lightly grease a 7×9-inch, 3-inch-deep heatproof baking dish. Spread about one quarter of the meat mixture evenly at the bottom of the dish. Then arrange 6 dumpling wrappers over the meat, overlapping minimally, similar to how you would layer lasagna sheets. Gently press them down so they stick to the meat layer.
  3. Repeat the layers: Continue layering by adding another quarter of the meat mixture, followed by another layer of dumpling wrappers. Repeat this process until all the meat mixture is used, finishing with a layer of dumpling wrappers on top. For the top layer, use a double layer of dumpling wrappers for added texture and sturdiness.
  4. Add water and prepare for steam baking: Carefully pour ½ cup of hot water evenly over the assembled dumpling lasagna. Place the baking dish into a larger baking pan that it fits into. Then pour boiling water into the outer pan until it reaches halfway up the sides of the dish holding the lasagna. This water bath creates steam during baking, which softens the wrappers.
  5. Bake: Cover the baking dishes tightly with aluminum foil or a heatproof lid to trap steam. Bake in a preheated oven at 400°F (205°C) for 30–40 minutes. Check at the 30-minute mark; the dumpling wrappers should be soft, wrinkly, and fully cooked through. Adjust the time as needed depending on your bakeware’s insulation.

Notes

  • Mix the filling well to make it sticky which helps the filling bind when baking.
  • The water bath is crucial to steam the dumpling wrappers properly so they soften instead of drying out.
  • You can customize toppings to your taste, such as adding more chili sauce or swapping peanut butter for hoisin sauce.
  • If you don’t have a heatproof lid, tightly cover the dish with heavy-duty aluminum foil to trap steam during baking.
  • This recipe works well with pork, but you can substitute ground chicken or turkey if preferred.

Find it online: https://marthatasty.com/easy-dumpling-lasagna-with-pork-recipe/