Dumpling Lasagna Bake Pork (Print Version)

Comforting layered bake featuring ground pork, cabbage, dumpling wrappers, and a flavorful savory sauce.

# Components:

→ Pork Filling

01 - 1 lb ground pork
02 - 1 tablespoon fresh grated ginger
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
17 - 1 teaspoon cornstarch dissolved in 2 tablespoons water

→ Assembly

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

# Method:

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, ginger, garlic, green onions, soy sauce, sesame oil, oyster sauce, sugar, white pepper, carrots, and napa cabbage. Mix thoroughly until 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 until slightly thickened, approximately 2 minutes. 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 - Add another layer of dumpling wrappers, then distribute the remaining pork mixture and additional sauce.
07 - Place a final layer of dumpling wrappers on top. Pour remaining sauce evenly over the surface. Sprinkle mozzarella cheese and sesame seeds uniformly across the top.
08 - Cover the baking dish with aluminum foil and bake for 25 minutes.
09 - Remove foil and bake for an additional 10-15 minutes until cheese is bubbling and golden brown.
10 - Allow the casserole to rest for 5 minutes before serving. Garnish with sliced green onions.

# Expert Advice:

01 -
  • It tastes like restaurant-quality dumplings but requires none of the folding skills or patience—just layer and bake.
  • The crispy-chewy dumpling wrapper edges get this incredible texture that's impossible to replicate in a steamer basket.
  • One dish feeds six people and actually improves if you make it ahead, which is basically a kitchen superpower.
02 -
  • Don't skip the five-minute rest; I learned this by cutting into a steaming hot casserole and watching it collapse into a delicious but structurally unsound puddle.
  • The cornstarch slurry makes all the difference between a soupy casserole and one with layers that actually hold their shape when you plate it.
03 -
  • Finely chop your cabbage so it releases moisture and cooks down completely, preventing watery layers and giving you more pork flavor per bite.
  • Let your sauce cool slightly before layering or you'll have a soggy bottom layer—give it two minutes after thickening and it'll be perfect.
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