Dumpling Lasagna Bake Pork (Printer-friendly)

A savory casserole blending ground pork, cabbage, dumpling wrappers, and cheese baked until golden and bubbling.

# Required Ingredients:

→ Pork Filling

01 - 1 lb ground pork
02 - 1 tablespoon fresh grated ginger
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
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
21 - 2 green onions, sliced for garnish

# How-To Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking oil or butter.
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. Heat over medium heat until simmering. Add cornstarch slurry and stir constantly for 2 minutes until sauce thickens slightly. Remove from heat.
04 - Spread a thin layer of sauce over the bottom of the prepared baking dish to prevent sticking.
05 - Arrange a single layer of dumpling wrappers to cover the bottom of the dish. Distribute half of the pork mixture evenly over the wrappers and drizzle with additional sauce.
06 - Add another complete layer of dumpling wrappers over the pork mixture. Spread the remaining pork filling over this layer and drizzle with more sauce.
07 - Arrange a final layer of dumpling wrappers on top. Pour any remaining sauce evenly over the surface. Sprinkle mozzarella cheese and sesame seeds uniformly across the top.
08 - Cover the baking dish tightly with aluminum foil. Bake for 25 minutes in the preheated 375°F oven.
09 - Remove foil and bake for an additional 10 to 15 minutes until cheese is bubbling and golden brown.
10 - Allow the casserole to rest for 5 minutes before serving. Top with sliced green onions for color and freshness.

# Expert Suggestions:

01 -
  • It tastes like dumplings without the fussy folding, which means you actually want to make it on a weeknight.
  • The layers get tender and saucy as they bake, creating pockets of flavor that surprised me every bite.
  • Mozzarella melting over dumpling wrappers is an oddly perfect marriage that'll make you question everything.
02 -
  • If you skip the five-minute rest, the layers will slide around on your plate and you'll regret it immediately.
  • The sauce should be barely thickened—too much cornstarch and it turns gluey, too little and the wrappers stay dry and chewy in a bad way.
03 -
  • Don't overlap your dumpling wrappers too much or they'll create thick, chewy pockets instead of tender layers—one layer per section is the sweet spot.
  • If your sauce thickens too much while sitting, thin it with a splash of broth before adding it to the dish, because you need those liquid pockets to keep everything moist.
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