Dumpling Lasagna with Pork (Print Version)

Savory layers of ground pork, cabbage, dumpling wrappers, and cheese baked to golden perfection.

# Ingredient List:

→ Pork Filling

01 - 1 lb ground pork
02 - 1 tablespoon fresh grated ginger
03 - 4 cloves garlic, minced
04 - 3 green onions, finely chopped
05 - 2 tablespoons soy sauce
06 - 1 tablespoon sesame oil
07 - 1 tablespoon oyster sauce
08 - 1 teaspoon sugar
09 - ½ teaspoon ground white pepper
10 - 1 cup shredded carrots
11 - 2 cups napa cabbage, finely chopped

→ Sauce

12 - 1 cup chicken broth
13 - 2 tablespoons soy sauce
14 - 1 tablespoon hoisin sauce
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon chili garlic sauce, optional
17 - 1 teaspoon cornstarch dissolved in 2 tablespoons water

→ Assembly

18 - 24 to 30 round dumpling wrappers
19 - 1 cup shredded mozzarella cheese
20 - 1 tablespoon sesame seeds, optional
21 - 2 green onions, sliced for garnish

# How to Make:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking oil or butter.
02 - In a large mixing bowl, combine ground pork, grated ginger, minced garlic, chopped green onions, soy sauce, sesame oil, oyster sauce, sugar, white pepper, shredded carrots, and napa cabbage. Mix thoroughly until all ingredients are evenly distributed.
03 - In a saucepan, whisk together chicken broth, soy sauce, hoisin sauce, rice vinegar, and chili garlic sauce. Bring to a simmer over medium heat. Add cornstarch slurry while stirring continuously. Cook for approximately 2 minutes until sauce slightly thickens. Remove from heat.
04 - Spread a thin layer of prepared sauce evenly across the bottom of the prepared baking dish.
05 - Arrange a single layer of dumpling wrappers to cover the base. Distribute half of the pork mixture evenly over wrappers. Drizzle with sauce.
06 - Place another layer of dumpling wrappers over the pork mixture. Distribute remaining pork mixture evenly. Drizzle with additional sauce.
07 - Add final layer of dumpling wrappers. Pour remaining sauce over the top. Distribute shredded mozzarella cheese evenly across surface. Sprinkle sesame seeds if using.
08 - Cover baking dish with foil. Place in preheated oven and bake for 25 minutes.
09 - Remove foil carefully. Continue baking for 10 to 15 minutes until mozzarella is bubbling and golden brown.
10 - Remove from oven and allow to rest for 5 minutes. Garnish with sliced green onions before serving.

# Expert Advice:

01 -
  • It feels like you're eating something fancy and involved, but it comes together faster than you'd think.
  • You get that deeply satisfying dumpling flavor without spending hours folding and pleating.
  • The cheese pulls in this unexpected richness that somehow doesn't clash with the soy and sesame.
  • Leftovers taste even better the next day when all the layers have gotten to know each other.
02 -
  • The dumpling wrappers will absorb that sauce and continue softening even after you pull it from the oven, so don't overbake or they'll turn to paste.
  • If your filling seems too wet after mixing in the cabbage, that's actually perfect—it's not a bug, it's exactly the moisture you need to keep the whole casserole from drying out.
  • Resting time is not optional if you want clean, defined layers rather than a collapsed mess when you cut into it.
03 -
  • Don't waste time hand-grating ginger if you have a microplane—it's faster and actually gives you better distribution through the filling.
  • If your dumpling wrappers are frozen, thaw them slightly before layering so they're pliable enough to arrange without cracking.
  • The sesame seeds add almost nothing flavor-wise but change how the dish looks and feels in a way that makes people think you're more serious about cooking than you actually are.
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