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Layers of dumpling lasagna featuring a golden, crispy bottom finish and savory pork filling in a baking dish.

Easy Dumpling Lasagna

Rebecca Blumer
Skip the tedious folding with this viral dumpling lasagna! It packs all the savory ginger and sesame flavors of classic potstickers into easy, silky layers steamed to perfection in one dish.
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Prep Time 13 minutes
Cook Time 17 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian Fusion
Servings 4 servings
Calories 485 kcal

Equipment

  • 7x9 inch heatproof dish
  • Steaming basket
  • Large Mixing Bowl

Ingredients
 

For the meat filling:

  • 500 g ground chicken mince
  • 5 spring onions finely sliced
  • 100 g shiitake mushrooms finely chopped
  • 2 garlic cloves minced
  • 1 inch ginger minced
  • 2 tablespoon light soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon MSG

For the wrappers:

  • 27 dumpling wrappers
  • 75 ml water

For the sauce:

  • 1 tablespoon tahini
  • 0.5 teaspoon sugar
  • 1 tablespoon light soy sauce
  • 0.5 lime juiced
  • 0.5 tablespoon sesame oil
  • 1 garlic clove minced

Toppings:

  • Chilli oil
  • 10 g chives finely sliced
  • Sesame seeds

Instructions
 

Mix the filling until it turns silky

  • In a large mixing bowl, combine the ground chicken, spring onions, chopped shiitake mushrooms, garlic, ginger, light soy sauce, rice wine vinegar, sesame oil, sugar, black pepper, and MSG.
  • Mix the ingredients vigorously with a spoon or your hands until the filling looks glossy and develops a tacky texture that clings to itself.

Build the layers like a cozy casserole

  • Using a 7x9 inch heatproof dish, spread one-third of the meat filling across the bottom in an even, thin layer.
  • Layer 9 dumpling wrappers over the meat with minimal overlap. Repeat this process twice more, meat then wrappers, ending with a final layer of wrappers on top.
  • Gently press down on each layer to push out air pockets. Pour 75 ml of water evenly over the top layer to ensure the wrappers hydrate while steaming.

Steam on high for 17 minutes

  • Place the dish into a steaming basket over a pan of boiling water. Cover tightly and steam on high heat for 17 minutes until the wrappers are wrinkled and the meat is cooked through.

Stir the sauce, then finish and top

  • While the lasagna steams, whisk together the tahini, sugar, soy sauce, lime juice, sesame oil, and minced garlic until the sauce is smooth and creamy.
  • Carefully remove the hot dish from the steamer. Drizzle the prepared tahini sauce over the top and garnish with chilli oil, sliced chives, and sesame seeds.

Notes

Safety Tip: Always use a meat thermometer to ensure the center reaches 165°F for chicken or 160°F for pork for food safety.
Texture Tip: Keep wrapper overlap to a minimum, especially in the corners, to avoid thick gummy patches that do not cook evenly.
Storage Tip: Reheat leftovers by re-steaming for 5 to 8 minutes to bring back the soft wrapper texture instead of using a microwave, which can make them rubbery.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 485kcalCarbohydrates: 38gProtein: 32gFat: 24gSaturated Fat: 6gCholesterol: 90mgSodium: 1150mgPotassium: 420mgFiber: 3gSugar: 5gVitamin A: 300IUVitamin C: 8mgCalcium: 50mgIron: 4mg
Keyword dumpling lasagna, no fold dumplings, potsticker bake
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