Pork Dumpling Lasagna
If you love pork dumplings but don’t love the tedious work of wrapping them at home, you’ve found the right recipe. This clever twist on a classic layered lasagna brings all your favorite dumpling flavors and textures together in a dish that takes less than 15 minutes to prep. You’re sure to impress your family with this viral favorite!
One big key to getting a good tall piece of lasagna out of the pan is letting it cool down for 10-15 minutes at a minimum. This allows the hot liquids to be reabosbed which makes the layers stay intact. And this goes for any type of lasagna not just this particular recipe.
Substitutes and Variations:
I use wonton wrappers but you can also use egg roll wrappers. Just adjust the number to make a full coverage layer. I add in some chili crisp to the pork mix but if that is too spicy for you, you can swap it for some sweetness garlic chili sauce instead. You can also swap out the ground pork for just about any other ground meat (chicken, beef, or turkey).
Suggestions for Sides:
An Asian inspired green salad makes a wonderful side for this dish. Another really great idea is to make an easy rice wine vinegar cucumber salad.
Tools that may make this recipe easier:
You really just need a 9×9 baking dish. You can use a glass one or a non-stick one. This dish has a fair amount of liquid in it, so sticking is not a massive concern but always better safe than sorry.
Now Let’s Get Cookin’!
Pork Dumpling Lasagna
Equipment
Ingredients
- 2 lb Ground Pork
- 1 14oz bag Tri-color Coleslaw Mix do not include any dressing if came with
- 6 stalks Green Onions chopped, divided
- 2 tbsp Sesame Oil divided
- 1 cup Soy Sauce divided
- 1 tbsp Fresh Ginger minced
- 1 tbsp Fresh Garlic minced
- 1 tbsp Chili Crisp
- 1 cup Vegetable Broth or water
- 36 Wonton Wrappers
Instructions
- Preheat oven to 400degF.
- In a mixing bowl, combine ground pork, coleslaw mix, garlic, ginger, chili crisp, half of the soy sauce, half of the sesame oil, and half of the green onions.
- Add the remaining sesame oil to the bottom of the baking dish and spread to the corners. Next put a layer of 9 wonton wrappers (it's okay if they overlap). Then add a layer of a third of the pork mixture. Press it out to make an even layer all the way to edges. Repeat this two more times (wrappers, pork, wrappers, pork). Then top with the final layer of wonton wrappers.
- Combine the remaining soy sauce and broth (or water) and pour evenly over the top. Sprinkle with half of remaining green onions. Tightly cover with foil and place in the oven for 45 minutes.
- Remove from oven, remove foil and sprinkle with remaining green onions. Serve with additional chili crisp and soy sauce, if desired.
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I am really intrigued by the sound of this one. We’ve only made dumplings once because they were so tedious to fold but I love the idea of layering them all in a pan!