Dumpling Lasagna

Name: Dumpling Lasagna
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 1 1/2 lbs ground pork; 2 cups napa cabbage, finely chopped; 6 scallions, thinly sliced; 2 tbsp fresh ginger, grated; 4 garlic cloves, minced; 1/4 cup soy sauce; 2 tbsp toasted sesame oil; 2 tbsp rice vinegar; 50 pieces wonton wrappers; 1 cup chicken broth; 2 cups shredded mozzarella cheese, shredded; 1/4 cup chili crisp; 2 tbsp vegetable oil

The viral potsticker-meets-lasagna mashup: pork, ginger, and scallion filling layered between wonton wrapper sheets, baked bubbling hot, then finished with chili crisp and a soy-vinegar drizzle.

55 minMediumServes 6480 cal/serving

ChineseDinnerOvenStandard

Ingredients

1 1/2 lbs ground pork
2 cups napa cabbage, finely chopped
6 scallions, thinly sliced
2 tbsp fresh ginger, grated
4 garlic cloves, minced
1/4 cup soy sauce
2 tbsp toasted sesame oil
2 tbsp rice vinegar
50 pieces wonton wrappers
1 cup chicken broth
2 cups shredded mozzarella cheese, shredded
1/4 cup chili crisp
2 tbsp vegetable oil

Instructions

1

Preheat the oven to 400F and lightly oil a 9x13 baking dish.
2

In a large bowl, combine 1 1/2 lbs ground pork, 2 cups finely chopped napa cabbage, 6 thinly sliced scallions, 2 tbsp grated fresh ginger, 4 minced garlic cloves, half the soy sauce, and half the toasted sesame oil. Mix well by hand until evenly combined.
3

In a small bowl, whisk together the remaining soy sauce, remaining toasted sesame oil, and 2 tbsp rice vinegar to make the drizzle. Set aside.
4

Brush the bottom of the baking dish with 2 tbsp vegetable oil, then lay down a layer of wonton wrappers, overlapping slightly to cover the base.
5

Spread one third of the pork mixture evenly over the wrappers, then pour a splash of chicken broth over the filling to keep it moist. Top with another layer of wonton wrappers.
6

Repeat layering pork mixture, broth, and wrappers two more times, ending with a final layer of wrappers on top.
7

Pour any remaining 1 cup chicken broth over the top layer and sprinkle evenly with 2 cups shredded shredded mozzarella cheese.
8

Cover the dish tightly with foil and bake for 20 minutes, then remove the foil and bake 10 more minutes until the cheese is golden and bubbling.
9

Insert an instant-read thermometer into the center of the pork filling; it should read at least 160F. Bake a few minutes longer if needed.
10

Let the lasagna rest for 5 minutes, then drizzle with the soy-vinegar mixture and spoonfuls of 1/4 cup chili crisp before slicing and serving.

Questions

Can I make Dumpling Lasagna dairy-free?

Yes. The dairy in this entry is 2 cups shredded mozzarella cheese, shredded. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Dumpling Lasagna gluten-free?

Not cleanly. 1/4 cup soy sauce, 50 pieces wonton wrappers has no substitute that behaves the same way in this dish. If you need strictly gluten-free, start from the gluten-free dinner collection instead.

How long does Dumpling Lasagna keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Dumpling Lasagna?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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