Name: Dumpling Lasagna
Prep time: 20 min
Cook time: 25 min
Ingredients: 1 lb pork sausage; 2 thinly sliced green onions (plus extra for garnish); 3 cloves garlic (minced); 1 tablespoon grated ginger; 3 tablespoons soy sauce (plus more for garnish); 1 to 2 teaspoons chili crisp (or more depending on taste, plus more for garnish); 1 teaspoon sesame oil; splash of rice wine vinegar; wonton wrappers; 2 tablespoons chicken broth; sesame seeds

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This dumpling lasagna takes the flavors of a classic dumpling and layers them lasagna style, using wonton wrappers in place of noodles. A seasoned pork filling gets sandwiched between the layers, then the whole thing steams right in a small glass baking dish set inside a pot of boiling water.

Finished dumpling lasagna in a glass baking dish topped with chili oil, sesame seeds, soy sauce, and sliced green onions.

The wonton wrappers really do give the illusion of lasagna noodles, and every bite tastes exactly like a dumpling in casserole form. You are going to love how unique this dinner is, it’s a fun twist on two comfort food favorites that still comes together with simple ingredients and one pot.

What You Need for This Recipe

Pork sausage forms the base of the filling.
Green onions, garlic, and grated ginger add classic dumpling flavor throughout.
Soy sauce seasons the filling, plus more for garnish at the end.
Chili crisp brings heat, adjustable to taste, with extra for garnish.
Sesame oil and a splash of rice wine vinegar round out the flavor.
Wonton wrappers stand in for lasagna noodles, layered with the filling.
Chicken broth keeps everything moist while steaming.
Sesame seeds finish the dish after steaming.

Ingredients for dumpling lasagna, including ground pork, wonton wrappers, green onions, garlic, ginger, soy sauce, chili oil, and sesame oil.

a dish inside a dish

note from the kitchen:

One thing worth understanding before you start is that the small glass baking dish holding your layered wontons and pork actually goes directly into the stock pot itself, not the stove burner or the stock pot lid. Once your dish is fully assembled, you set it right down into the stock pot on top of at least 2 inches of water. The stock pot then goes on the stove, and as the water heats and boils, it steams the entire dish from the outside in, cooking the pork filling and softening the wonton wrappers without the dish ever touching direct heat. It’s essentially the same idea as a double boiler or a steamer basket, just using your baking dish in place of a rack.

Glass baking dish filled with layered wonton wrappers set inside a large pot for steaming.

How to Make Dumpling Lasagna

Add the pork sausage, green onions, garlic, ginger, soy sauce, chili crisp, sesame oil, and vinegar to a mixing bowl and mix well. Using your hands works best here.

Wet the wonton wrappers on both sides and place them into the bottom of a small glass baking dish, overlapping slightly to fit the space. Add half of the pork mixture and press it into the pan on top of the wonton wrappers.

Wonton wrappers arranged in overlapping layers inside a glass baking dish.

Seasoned ground pork filling spread over wonton wrappers for dumpling lasagna.

Repeat with another layer of wrappers and pork, then finish with a final layer of wonton wrappers on top. Drizzle chicken broth over the top layer of wrappers.

Place the dish into a large stock pot filled with at least 2 inches of water. Over high heat, bring the water to a boil. Once boiling, cover and reduce the heat to medium, continuing to steam for 25 minutes.

Uncooked dumpling lasagna layered with wonton wrappers in a glass baking dish.

Remove from heat and carefully lift the glass dish out of the stock pot. Let it stand for 5 minutes. Top with additional soy sauce, green onions, chili crisp, and sesame seeds. Slice and serve.

Close-up of finished dumpling lasagna topped with soy sauce, chili oil, sesame seeds, and green onions.

Tips for the Best Dumpling Lasagna

Any small glass baking dish works, as long as it fits your pot. A 603-B Pyrex dish (roughly 17x14x5 cm, 1.2 liters) worked well for this recipe, but the important thing is finding a dish that fits comfortably inside your stock pot with room for water around it.

No dish that fits inside a stock pot? Use the oven instead. Place the filled baking dish inside a larger 9×13 pan, add water to the larger pan, and cover the whole setup with foil before baking. This creates a similar steaming effect using oven heat instead of stovetop steam.

A 6 quart stock pot works well for this method. It gives enough room for the water to circulate and reach a steady boil around the smaller dish.

Close-up slice of layered pork dumpling lasagna with green onions, sesame seeds, and chili oilClose-up slice of layered pork dumpling lasagna with green onions, sesame seeds, and chili oil.

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