Dumpling Lasagna Bake Pork (Printable)

A comforting baked dish with layers of pork, cabbage, dumpling wrappers, and a flavorful savory sauce.

# What You'll Need:

→ Pork Filling

01 - 1 lb ground pork
02 - 1 tablespoon fresh grated ginger
03 - 4 cloves minced garlic
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 finely chopped napa cabbage

→ 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 mixed with 2 tablespoons water

→ Assembly

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

# How To:

01 - Preheat oven to 375°F. Lightly 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 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. Add cornstarch slurry and cook for approximately 2 minutes until slightly thickened. Remove from heat.
04 - Spread a thin layer of sauce across the bottom of the prepared baking dish.
05 - Arrange a single layer of dumpling wrappers to completely cover the sauce. Top with half of the pork mixture and drizzle with additional sauce.
06 - Add another layer of dumpling wrappers, followed by the remaining pork mixture and additional sauce.
07 - Top with a final layer of dumpling wrappers. Pour any remaining sauce evenly over the top. Sprinkle mozzarella cheese and sesame seeds uniformly across the surface.
08 - Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
09 - Remove foil and bake for an additional 10 to 15 minutes until cheese is bubbling and golden brown.
10 - Remove from oven and let rest for 5 minutes. Garnish with sliced green onions before serving.

# Expert Tips:

01 -
  • It rewires comfort food: You get that dumpling filling you love without needing to fold hundreds of tiny pleats.
  • The layers do all the work: Everything steams together, flavors mingling while you sit down, making it feel fancier than the effort requires.
  • Feeds a crowd easily: One dish, six happy servings, and minimal cleanup because there's nowhere for mess to hide.
02 -
  • Dumpling wrappers are delicate but stronger than you think: They won't fall apart under the weight of filling if you don't oversaturate them, so don't use more sauce than the recipe calls for.
  • The cornstarch matters for texture: It thickens the sauce just enough to stay saucy without pooling at the bottom or drying things out during the long bake.
  • Don't skip the resting time: Five minutes lets everything firm up slightly so you can cut and serve neat portions instead of a delicious collapse.
03 -
  • Toast your sesame seeds in a dry pan for 90 seconds before sprinkling: It wakes them up and adds nuttiness that raw seeds can't deliver.
  • Chop your cabbage the morning of or the night before: It starts releasing moisture immediately, which is actually helpful because the liquid contributes to the overall sauce consistency.
Go Back