Chinese Lasagna
On those nights when you’re craving homemade dumplings but the thought of folding dozens of little pockets feels like taking forever. Whoever came up with dumpling lasagna deserves some serious credit because this is the kind of shortcut that feels almost too genius to be true.
It’s the perfect recipe for dumpling lovers who want all the flavor with a fraction of the effort. Sometimes the best recipes are the ones that make cooking easier while still feeling completely satisfying.
What makes it special?
By combining the comforting layers and effortless assembly of lasagna with the savory flavors of classic Chinese dumplings, this dish delivers everything you love about dumplings without the time consuming folding process. No delicate pleating, no hours spent at the counter, just layer, steam, and enjoy a cozy dumpling lasagna meal.
Another great thing about this recipe is that it’s built around simple, whole-food ingredients. Every layer is made with recognizable ingredients that you can see and control, making it a great option for anyone who likes to be mindful of what goes into their food.
Healthy substitution
For those who track calories or macros, this recipe is incredibly easy to customize. The beauty of using simple ingredients is that small swaps can make a big difference. Replace the traditional ground pork with lean ground chicken, and you can easily turn this into a lower-fat, higher-protein meal while still keeping the delicious dumpling flavors you love.
Note:
- We use 6 oz ramekins for better portioning, faster cooking; baking pan works totally fine.
- Cooking time may vary due to the cookware: ensure internal temp reaches 165.
- Before final assembly, cook a small piece of the filling to adjust seasoning.
- Add more veggies if you like, (chives, cabbage, zucchini, carrots, and more).
- For vegan, substitute ground pork and shrimp with mashed firm tofu and vermicelli, replace the egg with extra tbsp of cornstarch.
Chinese Lasagna
Ingredients
- 1 pack of wonton/dumpling wrap
- 1/2 lb ground pork
- 1/2 cup shiitake mushroom soaked, minced
- 1/3 lb shrimp peeled, minced
- 1 tbsp minced garlic
- 3 stalk green onion chopped, separate white, green
- 1/2 tsp minced ginger
- 2 tbsp shaoxing cooking wine
- 1 eggs
- 1 tbsp of corn starch
- 1 tsp sugar
- 2 tbsp of soy sauce.
- 1/4 tsp white pepper
- salt to taste
- 1 tsp msg optional
Sauce
- Sauce 1 tbsp of soy sauce
- 1/2 tbsp black vinegar
- 1 tbsp of water
- 1 tsp sugar.
- 1 tbsp lao gan ma chili oil or your favorite chili oil
Instructions
Step 1: Mixing
- Place all ingredients into a mixing bowl, and mix them evenly (just like how you make meatballs or dumpling fillings).
Step 2: Taste test the filling
- Before we cook the lasagna, we need to ensure the filling is perfectly seasoned. So heat up a pan with oil, cook a small portion of the filling to ensure the seasoning is okay. Add salt or soy sauce to adjust the taste.
Step 3: Get ready to steam
- Heat up water in the pot, meanwhile, we set up the lasagna. For the first layer, place the wrap in the ramekin, then layer with fillings, and repeat until all the way to the top. (about 3 layer)
Step 4: Steaming
- When water is boiling, place the ramekins into the pot, making sure the water level only covers half of the dish. Steam on medium to low heat for 20 minutes or until the internal temperature reaches 165°F.
- Dizzle the sauce, and garnish with green onion.
