Dumpling Lasagna Bake Pork (Printable)

Layered dish featuring ground pork, cabbage, dumpling wrappers, and melted cheese baked until golden.

# Ingredient List:

→ Pork Filling

01 - 1 pound 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

# How to Make:

01 - Preheat oven to 375 degrees Fahrenheit. Grease a 9 by 13 inch baking dish with cooking spray or oil.
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. Stir in the 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 spread the remaining pork mixture and additional sauce over the top.
07 - Place a final layer of dumpling wrappers on top. Pour remaining sauce evenly over the entire 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 the foil and bake for an additional 10 to 15 minutes until the cheese is bubbling and golden brown.
10 - Allow the casserole to rest for 5 minutes. Garnish with sliced green onions before serving.

# Expert Tips:

01 -
  • It tastes like a dumpling party happened inside a casserole dish, so you get all that flavor without rolling dozens of them by hand.
  • The layers get so tender and saucy while the cheese on top turns golden and bubbly, making it feel fancy but completely approachable.
  • Leftovers reheat beautifully, and honestly they might taste even better the next day when all the flavors have gotten to know each other.
02 -
  • If your sauce is too thin when it goes in, the dumpling wrappers will absorb all the moisture and the whole thing becomes dry—that's why the cornstarch slurry matters, so don't skip it thinking you can thicken it later.
  • The overlap pattern on your dumpling wrapper layers is key to creating something that holds together like lasagna and not something that falls apart; if you arrange them too sparse, the filling pokes through and creates weak points.
  • Let it rest those 5 minutes before serving, or you'll have sauce running all over the plate instead of staying nestled in those beautiful layers.
03 -
  • Finely chopping your cabbage and carrots means they cook faster and distribute more evenly, turning this from a textured casserole into something with a velvety mouthfeel in every forkful.
  • Don't skip letting the filled dish rest those 5 minutes—it's the difference between sauce everywhere and sauce where it's supposed to be, nestled in the layers.
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