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.
Fan Tuan (Taiwanese Burrito)
Ingredients
- Quantity depend on the size of the fan tuan
Rice base (cooked)
- 1 cup Purple Rice
- 1 cup Glutenous Rice
Filings
- 2 tbsp Pickled mustard （酸菜）
- 2 tbsp Pork floss （肉松）
- 2 tbsp Dry radish (萝卜干）
- 1 Chinese donut youtiao, 油条 cut in half
- 1 Fried Eggs
Instructions
Prepare it
- Have all ingredients ready before assembling. The process is similar to making a burrito.
- Rice: Mix 50% purple rice and 50% glutinous rice and cook in a rice cooker. Set aside.
- Chinese donut (Youtiao): Air fry at 350°F for 5 minutes until crispy.
- Pickled mustard greens & dried radish: Dice both into approximately ¼-inch pieces.
Roll it
- Place a large piece of plastic wrap or a bamboo sushi mat on your work surface.
- Spread a layer of hot sticky rice into a rectangle, about ½ inch thick.
- Put the fillings down the center, then use the plastic wrap to fold the rice tightly around the filling.
Shape it
- Compress it firmly into a long oval/cylinder.
- Twist the ends of the plastic wrap to tighten it, then unwrap.
- You can also wrap the finished fan tuan in seaweed which turns into (called Onigiri).
