Make your own juicy dumpling lasagna easily in the oven
Sometimes you crave the savory filling of Asian dumplings, but would rather make a simple casserole. This fusion dish solves that problem in a very clever way. Instead of spending hours folding individual dumplings, you simply layer the ingredients in a large casserole dish.
- 250 g Chinakohl
- Salt
- 3 spring onions
- 2 cloves of garlic
- 20 g fresh ginger
- 600g minced pork
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tbsp cornstarch
- 1/2 TL Pfeffer
- 250 ml chicken broth
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp chili oil (or chili crisp)
- 1 tsp cornstarch
- 2 tablespoons of water
- 1 tbsp neutral oil for the mold
- Wonton leaves
- 1 spring onion
- 1. The Sesame
- Preheat the oven to 185 °C (top/bottom heat).
- Finely chop the Chinese cabbage, mix it with a generous pinch of salt, and let it sit for 10 minutes. Then squeeze out as much liquid as possible.
- Finely chop the spring onions, garlic and ginger.
- Mix the minced pork with Chinese cabbage, spring onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, sugar, cornstarch and pepper.
- Mix the chicken broth with soy sauce and sesame oil. Mix the cornstarch with the water and stir it into the broth.
- Grease the casserole dish with neutral oil and cover the bottom with a thin layer of broth.
- Place a layer of wonton wrappers in the dish, slightly overlapping. Spread one-third of the meat filling thinly over them and drizzle with a little broth.
- Repeat the layers two more times and finish with a layer of wonton wrappers.
- Pour the remaining broth evenly over the top. Cover the dish tightly with aluminum foil or a lid.
- Bake the lasagna for 25-30 minutes, until the meat and wonton wrappers are fully cooked, but everything is still nice and juicy.
- Let the dumpling lasagna rest for 5 minutes. Drizzle it with crispy chili oil and sprinkle with spring onions and sesame seeds.
Recipe for dumpling lasagna: better than the classic version?
The idea of combining two completely different culinary worlds might sound unusual at first. However, the combination of a classic Italian layering technique and a traditional Asian filling works brilliantly. You get the familiar taste of your favorite dumplings served in a completely new way. The finished dish is incredibly moist and brings a wonderful aromatic depth to the plate.
The foundation of this casserole consists of thin wonton wrappers from the Asian market. They replace the usual pasta sheets and become wonderfully soft when baked. Between these delicate layers of dough lies a rich mixture of ground pork and finely shredded Chinese cabbage. Fresh ginger and garlic form the aromatic base of the filling. A generous splash of soy sauce adds the necessary seasoning to the meat. Sesame oil provides a subtle nutty note, and a touch of rice vinegar softens the robust flavors. Once everything is layered, a topping of chili oil, toasted sesame seeds, and freshly sliced scallions completes the dish.
A key difference from the Italian classic lies in the cooking process. You only bake this dish until the wonton wrappers are tender and the minced meat is just cooked through. This precise timing ensures that the filling doesn't dry out. The moisture from the cabbage and sauces steams the wonton wrappers directly in the baking dish. The final texture is therefore much more reminiscent of steamed dumplings than a typical baked pasta bake.
