Dumpling Lasagna (Wonton-Wrapper Layered Bake)
Wonton wrappers stand in for lasagna noodles and do two jobs at once: the inner layers steam soft and tender beneath a ginger-garlic pork filling, while the top layer crisps into thin, golden, shatteringly crisp edges. Cooking the filling first keeps the bake fast and foolproof, since the wrappers only need to hydrate and the pork doesn't have to cook through in the oven. A tomato-soy-sesame sauce bridges the Italian structure with dumpling flavors, and a spoonful of chili crisp at the end ties the whole thing together.
Dinner · Comfort Food, Fall, Trending • 60 min
Nutrition (per serving)580Calories·29gFat·38gCarbs·29gProtein
Per serving. Values are approximate and calculated from USDA FoodData Central.
Ingredients
- 2 tablespoons neutral oil, such as avocado or canola, divided
- 1 pound ground pork (or ground chicken or turkey)
- 1 tablespoon finely grated fresh ginger
- 4 cloves garlic, minced
- 4 scallions, thinly sliced, white and green parts separated
- 3 cups finely shredded napa cabbage (about 6 ounces)
- 2 tablespoons soy sauce or tamari
- ½ teaspoon ground white pepper
- ½ teaspoon kosher salt, plus more to taste
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons hoisin sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1 to 2 teaspoons chili crisp, plus more for serving
- 48 square wonton wrappers (about 12 ounces)
- 2 cups (8 ounces) shredded low-moisture mozzarella cheese
- ¼ cup (1 ounce) finely grated Parmesan cheese
- Toasted sesame seeds, for garnish
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Steps
- Make the filling: Heat 1 tablespoon of the neutral oil in a 12-inch skillet over medium-high. Add the pork and cook, breaking it into small crumbles with a wooden spoon, until browned and cooked through with no pink remaining, 5 to 6 minutes. Stir in the ginger, garlic, and scallion whites and cook until fragrant, about 1 minute. Add the cabbage, soy sauce, and white pepper and cook, stirring, until the cabbage wilts and releases its liquid, 3 to 4 minutes, then keep cooking until most of the liquid cooks off. Season with the salt, then transfer the filling to a bowl to cool slightly while you make the sauce.
- Make the sauce: In a medium bowl, whisk together the crushed tomatoes, hoisin, sesame oil, rice vinegar, sugar, and 1 to 2 teaspoons of chili crisp until smooth. Taste and add a pinch of salt if needed.
- Layer the base: Heat the oven to 375°F with a rack in the center. Spread ½ cup of the sauce over the bottom of a 9x13-inch baking dish. Arrange a single layer of wonton wrappers over the sauce, overlapping them slightly (about 12). Scatter half of the pork filling evenly over the wrappers, then sprinkle with a third of the mozzarella.
- Build the middle layers: Add another 12 overlapping wrappers, then spread half of the remaining sauce over them and sprinkle with another third of the mozzarella. Top with a third layer of 12 wrappers, the remaining filling, and the last third of the mozzarella.
- Finish the top: Arrange the remaining 12 wrappers in a final layer, spread the rest of the sauce all the way to the edges so every wrapper is coated, and sprinkle the Parmesan evenly over the top.
- Bake covered: Cover the dish tightly with foil and bake until the sauce is bubbling around the edges, 20 minutes.
- Crisp the top: Remove the foil and bake until the top is golden and the exposed wrapper edges are browned and crisp, 10 to 15 minutes more.
- Rest and serve: Let the lasagna rest for 10 minutes so it sets and slices cleanly. Scatter the scallion greens and sesame seeds over the top, drizzle with extra chili crisp, then cut into squares and serve.
Tips & Variations
Make Ahead
The filling can be made up to 2 days ahead and refrigerated in an airtight container; the sauce keeps for up to 3 days. Assemble and bake just before serving — dry wonton wrappers turn gummy if the assembled, unbaked lasagna sits too long, though you can assemble it up to 4 hours ahead, cover, and refrigerate. If baking straight from the fridge, add about 5 minutes to the covered bake time.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat individual portions in the microwave, or in a 350°F oven until warmed through; the top won't be as crisp the next day, but the filling flavors deepen overnight.
Substitutions
Ground chicken or turkey swaps in for the pork — add 1 extra teaspoon of oil since they're leaner. For a vegetarian version, use crumbled extra-firm tofu or plant-based ground meat and add 1 tablespoon of soy sauce to make up for the lost seasoning. Round or square wonton wrappers both work; cut egg-roll wrappers into quarters if that's all you can find. Swap tamari for the soy sauce to keep it gluten-free-friendly (check your wrappers, as many contain wheat). Skip the chili crisp in the sauce for a milder bake and serve it on the side instead.
Nutrition
Per serving: 1 slice (1/6 of the bake)
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
