Dumpling Lasagna Bake Pork (Printable)

Baked layers of ground pork, cabbage, and dumpling wrappers create a comforting fusion dish with savory sauces and melted cheese.

# What you'll need:

→ 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 dissolved in 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

# Method:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - In a large bowl, combine ground pork, grated ginger, minced garlic, chopped green onions, soy sauce, sesame oil, oyster sauce, sugar, white pepper, shredded carrots, and 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. Add cornstarch slurry and stir constantly for approximately 2 minutes until sauce thickens slightly. Remove from heat.
04 - Spread a thin layer of sauce on the bottom of the prepared baking dish.
05 - Arrange dumpling wrappers in a single layer to cover the bottom of the dish. Distribute half of the pork mixture evenly over the wrappers and drizzle with sauce.
06 - Add a second layer of dumpling wrappers, followed by the remaining pork mixture and additional sauce.
07 - Add a final layer of dumpling wrappers on top. Pour remaining sauce over the entire surface. Sprinkle mozzarella cheese and sesame seeds evenly across the top.
08 - Cover baking dish with foil and bake for 25 minutes at 375°F.
09 - Remove foil and bake for an additional 10 to 15 minutes until cheese is bubbling and golden brown.
10 - Remove from oven and allow to rest for 5 minutes. Garnish with sliced green onions before serving.

# Expert Advice:

01 -
  • It tastes like dumplings without the tedious pleating, letting you enjoy that savory pork and cabbage magic with actual free time on your hands.
  • The layers stay surprisingly chewy and tender, a result I discovered happens when sauce and cheese work together instead of against each other.
  • It feeds a crowd and reheats beautifully, making it the kind of dish you'll pull out whenever people are coming over.
02 -
  • Don't skip the 5-minute rest, even though your impatience is screaming—it's the difference between clean slices and a molten pile.
  • The sauce should coat but not drown, which is why thickening it slightly matters more than you might think; too much liquid and your wrappers get soggy instead of chewy.
03 -
  • Don't thaw your dumpling wrappers until the last minute—they dry out quickly and become brittle, but cold wrappers stay pliable and won't tear when layering.
  • The overlap matters—wrappers should slightly overlap like shingles so the sauce can't sneak through gaps and pool underneath where you can't see it.
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