There is something undeniably satisfying about the ritual of making dumplings. The repetitive pleating, the savory filling, the anticipation of that first bite. But let’s be honest: sometimes, you just don’t have the time or patience to hand-pleat fifty individual wrappers. Enter Dumpling Lasagna—the viral fusion dish that has taken social media by storm for all the right reasons.
This recipe deconstructs the classic Chinese dumpling and rebuilds it with the comforting, stacked architecture of Italian lasagna. You get all the flavor of a juicy pork and cabbage filling, sandwiched between tender sheets of dumpling wrappers (or even lasagna noodles), without the tedious assembly. It is messy, it is delicious, and it is arguably the ultimate weeknight comfort food.
Whether you call it a "lazy dumpling" casserole or a cross-cultural masterpiece, this dish delivers high-protein satisfaction with minimal effort. Plus, we’re topping it off with a Spicy Peanut Butter Drizzle that might just change your life.
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Skip the pleating! This Dumpling Lasagna recipe layers juicy pork filling and wrappers for the ultimate lazy meal. Includes a Spicy Peanut Butter Drizzle.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Cooking Methods: Steaming vs. Baking vs. Instant Pot
How you cook this dish dramatically changes the texture. Here is the breakdown so you can choose your adventure:
The Steaming Method (Traditional Texture)
This method yields the most authentic "dumpling" experience. The wrappers stay soft and chewy, and the filling remains incredibly juicy.
How to: Place your heat-proof dish into a steamer basket over boiling water. Cover and steam on high heat for 20-25 minutes.
The Oven-Baked Method (Crispy Edges)
If you love the crispy bottom of a potsticker (guotie), this is for you. The top layer of wrappers will get crunchy while the inside stays tender.
How to: Preheat oven to 375°F (190°C). Cover the dish with foil to steam the inside for the first 20 minutes. Remove the foil and bake for another 10-15 minutes until the top is golden and crispy. Pro-tip: Brush the top layer with a little oil before the final bake.
The Instant Pot Method (Fastest)
Great for speed, but requires a specific setup.
How to: Add 1 cup of water to the Instant Pot stainless steel insert. Place your lasagna dish on a trivet inside the pot. Pressure cook on High for 12 minutes, followed by a quick release.
Tips for Perfect Layers
No one wants a soggy mess. Here is how to ensure structural integrity:
1.Don't Overstuff: The biggest mistake beginners make is making the meat layers too thick. Thin layers cook faster and balance the ratio of dough to filling better.
2. Drain the Cabbage: Napa cabbage releases a lot of water. If you want a firmer filling, toss the shredded cabbage with a pinch of salt, let it sit for 10 minutes, and squeeze out the excess water before adding it to the meat.
3. Oil the Wrappers: If you are baking, lightly brushing oil between the wrapper layers can help them distinguish themselves rather than fusing into a solid block of dough.
Variations to Try
1.The Vegan Version: Swap the pork for a mix of pressed firm tofu and finely diced mushrooms. Increase the soy sauce and sesame oil slightly to compensate for the lack of animal fat.
2.Gluten-Free: Use Vietnamese rice paper wrappers instead of wheat-based dumpling skins. The texture will be chewier and more translucent, similar to a crystal dumpling (har gow).
The "Build-Your-Own" Bar: Hosting a dinner party? Set out bowls of different fillings (shrimp, pork, veggie) and sauces, and let guests assemble individual mini-lasagnas in ramekins.
