Dumpling Lasagna Bake Pork (Printable Version)

A layered bake blending pork, cabbage, dumpling wrappers, and rich sauce for a comforting meal.

# Ingredient List:

→ Pork Filling

01 - 1 lb ground pork
02 - 1 tablespoon fresh ginger, grated
03 - 4 cloves garlic, minced
04 - 3 green onions, finely chopped
05 - 2 tablespoons soy sauce
06 - 1 tablespoon sesame oil
07 - 1 tablespoon oyster sauce
08 - 1 teaspoon sugar
09 - ½ teaspoon ground white pepper
10 - 1 cup shredded carrots
11 - 2 cups napa cabbage, finely chopped

→ Sauce

12 - 1 cup chicken broth
13 - 2 tablespoons soy sauce
14 - 1 tablespoon hoisin sauce
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon chili garlic sauce, optional
17 - 1 teaspoon cornstarch mixed with 2 tablespoons water

→ Assembly

18 - 24 to 30 round dumpling wrappers
19 - 1 cup shredded mozzarella cheese
20 - 1 tablespoon sesame seeds, optional
21 - 2 green onions, sliced for garnish

# Steps:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - In a large mixing bowl, combine ground pork, grated ginger, minced garlic, chopped green onions, soy sauce, sesame oil, oyster sauce, sugar, white pepper, shredded carrots, and finely chopped napa cabbage. Mix thoroughly until all ingredients are evenly distributed.
03 - In a saucepan, whisk together chicken broth, soy sauce, hoisin sauce, rice vinegar, and chili garlic sauce. Bring to a simmer over medium heat. Stir in cornstarch slurry and cook for approximately 2 minutes until slightly thickened. Remove from heat.
04 - Spread a thin layer of sauce on the bottom of the prepared baking dish.
05 - Arrange a single layer of dumpling wrappers to cover the bottom of the dish. Top with half of the pork mixture and drizzle with sauce.
06 - Place another layer of dumpling wrappers over the pork mixture. Top with remaining pork mixture and additional sauce.
07 - Add final layer of dumpling wrappers. Pour any remaining sauce over the top. Sprinkle evenly with mozzarella cheese and sesame seeds if using.
08 - Cover baking dish with aluminum foil and bake for 25 minutes.
09 - Remove foil and continue baking for 10 to 15 minutes until cheese is bubbling and golden brown.
10 - Allow casserole to rest for 5 minutes before serving. Garnish with sliced green onions.

# Expert Advice:

01 -
  • It feels like you're eating dumplings and lasagna at the same time, which somehow makes it taste better than either one alone.
  • The whole thing comes together in just over an hour, so you can pull off a restaurant-quality dinner on a regular weeknight.
  • Layers of tender cabbage and juicy pork spiked with ginger and garlic stay moist and flavorful under that golden cheese blanket.
02 -
  • The cornstarch in your sauce is crucial—skip it and your casserole becomes a soggy mess, but add too much and it turns into glue, so measure carefully.
  • Those dumpling wrappers need moisture to stay chewy rather than turning into crackers, which means the sauce amount matters way more than in a regular lasagna.
  • Resting the dish for those five minutes isn't just a suggestion; it lets the wrappers absorb any remaining liquid and makes serving so much cleaner.
03 -
  • Finely chopping the cabbage before mixing with the pork ensures it cooks evenly and distributes throughout every layer instead of clumping in one spot.
  • Dissolving cornstarch in water before adding it to hot sauce prevents lumps and gives you silky, even thickening that coats the back of a spoon.
  • Letting the filled dish sit at room temperature for ten minutes before baking helps the wrappers soften slightly and absorb flavors more evenly throughout the oven time.
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