Stovetop Dumpling Lasagne
Servings: 4 servings
Calories: 701kcal
If you love homemade dumplings but don’t have the time for all the rolling and folding, this Stovetop Dumpling Lasagne recipe is such a fun alternative. Seasoned minced (ground) pork is layered with store-bought dumpling wrappers and cooked in one pan until the filling is juicy, the dumpling layers are soft and chewy and the base is golden and crispy, just like a pan-fried dumpling. Finished with an irresistible chilli dumpling dressing, it’s an easy, family-friendly dinner that’s perfect for busy weeknights.
Ingredients
Dumpling Filling
- 800 g regular minced (ground) pork (not extra-lean)
- 4 spring onions (scallions), finely sliced
- 2 tbsp freshly grated ginger
- 1 tbsp freshly minced garlic
- 3 tbsp light soy sauce
- 1 tbsp Shaoxing wine (optional)
- 2 tsp toasted sesame oil
- 1 tsp chicken stock powder (bouillon)
- 1 tsp caster (superfine) sugar
- ½ tsp ground white pepper
Chilli Dumpling Dressing
- 3 tbsp chilli oil, store-bought or homemade
- 2 tbsp light soy sauce
- 1 tbsp Chinese black vinegar (can be substituted with rice wine vinegar)
- 2 tsp toasted sesame oil
- 1 tsp honey
- 1 garlic clove, finely grated
- 1 tsp freshly grated ginger
To Assemble
- 2 tbsp neutral oil
- 2 packets round dumpling wrappers, approximately (see note 1)
- 250 ml chicken stock, plus an extra 60 ml (¼ cup) if needed
To Finish
- 1 spring onion (scallion), finely sliced
- 2 tsp toasted sesame seeds
Instructions
- Prepare the filling – Place all the dumpling filling ingredients in a large bowl. Mix well until everything is evenly combined.
- Make the dressing – Whisk together all of the dressing ingredients in a small bowl. Set aside.
- Prepare the pan – Drizzle a large 28–30 cm (11–12 inch) non-stick frying pan with the oil while the pan is still cold. Fill a shallow bowl with cold water.
- Create the first layer of dumplings – Working with one at a time, quickly dip each dumpling wrapper into the water, allowing any excess to drip away. Arrange the wrappers over the base of the pan, overlapping them slightly so there are no gaps. (Wetting the dumplings helps keep them from drying out during cooking.)
- Add the pork – Using damp hands or the back of a spoon, gently spread half of the pork mixture into a thin, even layer right to the edge of the pan so most of the dumpling wrappers are covered.
- Repeat the layers – Add another layer of dampened dumpling wrappers, again overlapping them slightly. Spread the remaining pork mixture over in an even layer.
- Finish – Finish with one final layer of dampened dumpling wrappers, ensuring the filling is mostly covered; a few small gaps around the edges is fine.
- Steam – Carefully pour the chicken stock around the edge of the pan. Run your spatula around the edges of the mixture. This helps the stock seep into the lasagne. (Watch the video for guidance.) Don’t worry if most of the stock is floating on top of the dumpling wrappers, as it will evaporate.
- Cook – Cover tightly with a lid and cook over medium–low heat for 18–20 minutes, or until the pork is cooked through and the dumpling wrappers are tender. Check the lasagne halfway. If the pan has become dry, add an extra 60 ml (¼ cup) of chicken stock.
- Crisp the base – Remove the lid and continue cooking for 2–4 minutes, or until any remaining liquid has evaporated and the base is beautifully golden and crispy – similar to the bottom of a pan-fried dumpling.
- Rest – Remove from the heat and rest for 5 minutes.
- Finish and serve – Drizzle generously with the chilli dumpling dressing. Scatter over the spring onion and sesame seeds. Using a large serving spoon, scoop generous portions straight from the pan, making sure everyone gets some of the crispy golden base.
Notes
Note 1 – Round dumpling wrappers are best to work with in this recipe. The exact number of wrappers you use will depend on the size and shape of your pan. The varieties I use are commonly known as gow gee wrappers here in Australia. I normally need 2 packets. Any leftover wrappers can be frozen.
I don't recommend assembling the dumpling lasagne ahead of time, as the damp dumpling wrappers can soften and become sticky before cooking. This recipe is at its best when assembled fresh.
Make Ahead
The dumpling filling and chilli dumpling dressing can both be made up to 24 hours in advance and stored separately in airtight containers in the fridge. When you're ready to cook, simply assemble the dumpling lasagne and continue with the recipe as written.I don't recommend assembling the dumpling lasagne ahead of time, as the damp dumpling wrappers can soften and become sticky before cooking. This recipe is at its best when assembled fresh.
Leftovers
Store leftover dumpling lasagne in an airtight container in the fridge for up to 3 days. The dumpling wrappers will soften as they sit, so while it won't have quite the same crispy base, it will still taste delicious. Reheat in the microwave or on the stovetop with a splash of water and the lid on. Not suitable to freeze.Nutrition Facts
Stovetop Dumpling Lasagne
Amount per Serving
Calories
701
% Daily Value*
Fat
50
g
77
%
Saturated Fat
12
g
75
%
Polyunsaturated Fat
8
g
Monounsaturated Fat
28
g
Cholesterol
120
mg
40
%
Sodium
2225
mg
97
%
Potassium
830
mg
24
%
Carbohydrates
19
g
6
%
Fiber
1
g
4
%
Sugar
7
g
8
%
Protein
43
g
86
%
Calcium
54
mg
5
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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