Dumpling Lasagna

How to Make Dumpling Lasagna

1. 1

   Step 1: Make the dumpling filling

   In a medium bowl combine ground pork, chopped scallions, minced garlic, soy sauce, beaten egg and kosher salt until evenly mixed. Taste a tiny pan-fried nibble (optional) and adjust seasoning; the filling should be savory and slightly springy. Keep the filling chilled while you prepare wrappers to make assembly easier.

   For this step

   • 1 lbGround pork
   • 4 stalksScallions (green onions), finely chopped
   • 2 clovesGarlic, minced
   • 1 largeLarge egg (to bind filling)
   • 1 tspKosher salt
   
2. 2

   Step 2: Form dumpling pockets

   Place a wonton wrapper on your work surface and brush the edges lightly with water. Put about 1 teaspoon of filling in the center, fold into a half-moon or square by sealing edges firmly to remove air, and repeat until all wrappers are filled; you should have about 25–30 small dumplings. Arrange finished dumplings on a parchment-lined tray so they don't stick while you build the lasagna.

   For this step

   • 30 wrappersWonton wrappers
   
3. 3

   Step 3: Layer the baking dish

   Spread 1/2 cup of marinara in the bottom of a 9x13-inch (23x33 cm) baking dish to prevent sticking, then arrange a single layer of dumplings snugly side-by-side. Spoon another 3/4 cup marinara over the dumplings and sprinkle with one-third of the mozzarella and a little Parmesan. Repeat with a second layer of dumplings, remaining sauce, and finish with the remaining mozzarella and Parmesan so cheese covers the top.

   For this step

   • 2 cupsMarinara sauce (store-bought or homemade)
   • 2 cupsShredded mozzarella
   • 1/2 cupGrated Parmesan
   
4. 4

   Step 4: Bake covered, then uncovered

   Cover the dish tightly with foil and bake in a preheated 375°F (190°C) oven for 20 minutes to steam the dumplings through. Remove the foil and bake an additional 12–15 minutes until the cheese is bubbly and edges of wrappers are golden and slightly crisp.
   
5. 5

   Step 5: Rest and finish

   Let the casserole rest 8–10 minutes out of the oven so the filling sets and slicing is cleaner. If desired, run a thin knife around the edges and cut into 6–8 portions; garnish with extra chopped scallions or a drizzle of sesame oil for a flavor bridge between dumplings and Italian sauce.
6. 6

   Step 6: Serve and store

   Serve warm, pairing with a simple green salad or steamed vegetables to balance richness. Leftovers keep covered in the refrigerator for 3 days and reheat gently in a 350°F (175°C) oven until warmed through.
   

1. In a medium bowl combine ground pork, chopped scallions, minced garlic, soy sauce, beaten egg and kosher salt until evenly mixed. Taste a tiny pan-fried nibble (optional) and adjust seasoning; the filling should be savory and slightly springy. Keep the filling chilled while you prepare wrappers to make assembly easier.
2. Place a wonton wrapper on your work surface and brush the edges lightly with water. Put about 1 teaspoon of filling in the center, fold into a half-moon or square by sealing edges firmly to remove air, and repeat until all wrappers are filled; you should have about 25–30 small dumplings. Arrange finished dumplings on a parchment-lined tray so they don't stick while you build the lasagna.
3. Spread 1/2 cup of marinara in the bottom of a 9x13-inch (23x33 cm) baking dish to prevent sticking, then arrange a single layer of dumplings snugly side-by-side. Spoon another 3/4 cup marinara over the dumplings and sprinkle with one-third of the mozzarella and a little Parmesan. Repeat with a second layer of dumplings, remaining sauce, and finish with the remaining mozzarella and Parmesan so cheese covers the top.
4. Cover the dish tightly with foil and bake in a preheated 375°F (190°C) oven for 20 minutes to steam the dumplings through. Remove the foil and bake an additional 12–15 minutes until the cheese is bubbly and edges of wrappers are golden and slightly crisp.
5. Let the casserole rest 8–10 minutes out of the oven so the filling sets and slicing is cleaner. If desired, run a thin knife around the edges and cut into 6–8 portions; garnish with extra chopped scallions or a drizzle of sesame oil for a flavor bridge between dumplings and Italian sauce.
6. Serve warm, pairing with a simple green salad or steamed vegetables to balance richness. Leftovers keep covered in the refrigerator for 3 days and reheat gently in a 350°F (175°C) oven until warmed through.