Dumpling Lasagna

Name: Dumpling Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1 tbsp Vegetable Oil; 1¼ lb Ground Pork; 14 oz Cabbage; 3 cloves Garlic; 3¼ tbsp Ginger; 3 tbsp Soy Sauce; 1¼ cups Chicken Broth; 24 Dumpling Wrappers; 4 tsp Chili Oil; 3 Scallions

By Eatpace

Dumpling wrappers bake in layers with seasoned ground pork, cabbage, and savory broth, then get a chili oil topping. The filling cooks in one skillet before baking.

Total: 45 min; 15 prep · 30 cook
Serves: 4; Scale it below
Calories: 647; kcal per serving
Protein: 33g; per serving

Plan this dinner Jump to recipe

Dumpling wrapper layers with ground pork and cabbage in broth, topped with chili oil and scallions.

45 min

Method

6 steps Oven 375°F 15 min prep · 30 min cook

Prep

Step 1. Heat the oven to 375°F (190°C). Set out a medium baking dish and foil.

Cook

Step 2. Heat Vegetable Oil in a large skillet over medium-high heat. Add Ground Pork and break it up, cooking until browned with no pink remaining, about 7 minutes.
Step 3. Add Cabbage, Garlic, and Ginger. Cook, stirring, until the cabbage wilts, about 4 minutes. Stir in Soy Sauce and remove from the heat.
Step 4. Pour a splash of Chicken Broth into the baking dish. Layer one-third of the Dumpling Wrappers over it, overlapping slightly, then add half the pork mixture. Repeat, finishing with wrappers; pour the remaining stock evenly over the top.
Step 5. Cover tightly with foil and bake until the wrappers are tender and the broth bubbles at the edges, about 20 minutes.

Finish & serve

Step 6. Let stand until the layers settle, about 5 minutes. Top with Chili Oil and Scallions, then spoon into bowls with the broth.

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Tips

Swap it

Use ground chicken instead of pork, cooking it to 165°F before layering.

Good to know

Ground pork is safe at 160°F; keep the dish tightly covered so the top wrappers steam until tender.

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