Asian Dumpling Lasagna Fusion (Printable)

Tender dumplings layered with meat, veggies, and cheese, topped with a flavorful soy ginger glaze.

# What You 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

# 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. 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 additional 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, approximately 1 to 2 minutes. Remove from heat.
08 - Lightly grease a 9 by 13 inch baking dish.
09 - Spread a thin layer of soy ginger sauce on the bottom of the prepared baking dish.
10 - Layer 8 dumpling wrappers to cover the base of the baking dish.
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 aluminum 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 Tips:

01 -
  • It breaks every fusion rule in the best way and actually works, delivering comfort food that tastes like an adventure.
  • The dumpling wrappers stay tender without turning mushy, so each bite has texture that regular lasagna noodles simply can't match.
  • You can prep the filling and sauce ahead, making it the perfect dinner to assemble when you're short on time but want something impressive.
02 -
  • Don't skip the 10 minute resting period after baking, or your beautiful layers will fall apart when you cut into them and everything slides around the plate.
  • The cornstarch slurry must be whisked in slowly while the sauce is simmering, or you'll end up with lumps instead of that silky, glossy coating that clings to everything.
  • Dumpling wrappers are more delicate than traditional lasagna noodles, so handle them gently and don't oversoak them in sauce or they'll tear apart.
03 -
  • Make the filling and sauce a day ahead and store them separately, then assemble and bake the lasagna fresh—this cuts stress on dinner night and lets flavors deepen overnight.
  • If your dumpling wrappers start drying out while you work, cover them with a damp paper towel so they stay pliable enough to layer without cracking.
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