Asian Dumpling Lasagna Soy (Printable version)

Savory layers of dumplings, meat, vegetables, cheese with a flavorful soy ginger sauce.

# What You’ll Need:

→ Dumpling Lasagna

01 - 24 dumpling or wonton wrappers
02 - 1 lb 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 oz 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 oz shredded mozzarella cheese
15 - 3.5 oz 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 mixed with 2 tablespoons cold water

# Directions:

01 - Preheat oven to 350°F.
02 - Heat vegetable oil in a large skillet over medium heat. Sauté onion, garlic, and ginger until fragrant, approximately 2 minutes.
03 - Add ground pork or chicken to the skillet. Cook while 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 reach tender-crisp texture.
05 - Add soy sauce, hoisin sauce, rice vinegar, and sesame oil to the meat mixture. Mix thoroughly and cook for 2 additional minutes. Remove from heat.
06 - Combine all soy ginger sauce ingredients except cornstarch slurry in a medium saucepan. Bring to a simmer over medium heat.
07 - Whisk cornstarch slurry into the simmering sauce and cook until thickened, approximately 1 to 2 minutes. Remove from heat.
08 - Lightly grease a 9x13 inch baking dish with oil or cooking spray.
09 - Spread a thin layer of soy ginger sauce across the bottom of the prepared baking dish.
10 - Arrange 8 dumpling wrappers to cover the base of the baking dish.
11 - Spread one-third of the meat-vegetable mixture evenly over the wrappers. Sprinkle with one-third of the combined cheeses and drizzle with sauce.
12 - Repeat the wrapper, filling, cheese, and sauce layers two more times, finishing with cheese and a final drizzle of sauce on top.
13 - Cover the baking dish with aluminum foil and bake for 25 minutes at 350°F.
14 - Remove foil and bake for an additional 10 to 15 minutes until the top is golden and the filling bubbles at the edges.
15 - Allow the lasagna to rest for 10 minutes. Garnish with spring onions and sesame seeds before serving.

# Expert Advice:

01 -
  • It breaks all the rules in the best way—dumpling wrappers swap in for noodles and somehow taste even better when they get those crispy golden edges.
  • You get that satisfying lasagna comfort but with bright, fresh Asian flavors that feel lighter and more alive on your palate.
  • It's impressive enough for company but honestly easier than traditional lasagna because there's no boiling noodles or layering sauce perfectly.
02 -
  • Don't skip the resting time after baking; those 10 minutes let the cheese set just enough so your slices don't slide into a gorgeous pile (though honestly, it still tastes incredible that way).
  • The cornstarch slurry in the sauce is essential—it transforms a thin sauce into something that coats the wrappers and holds everything together, not watery soup.
  • Dumpling wrappers vary in thickness, so if yours are particularly thin, they might need less baking time; start checking around 30 minutes total to avoid over-crisping.
03 -
  • Make your soy ginger sauce first, while you're mentally fresh, so you can focus entirely on the meat and vegetable filling without juggling two things at once.
  • If you find your sauce tastes too salty, whisk in a tablespoon of rice vinegar or a teaspoon of honey to balance it back; soy sauce brands are wildly different, so trust your palate.
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