If your For You page has been full of giant dumplings sliced into neat squares, you’ve already seen dumpling lasagna. This viral mashup swaps pasta sheets for wonton wrappers and layers them with a garlicky, ginger-spiked pork filling, then bakes it all together until the edges turn golden and a little crisp. It comes together with mostly pantry staples, takes about 30 minutes start to finish, and tastes like a cross between potstickers and lasagna.
Why This Recipe Works
Wonton wrappers cook fast and turn tender in the oven, so there’s no boiling noodles or simmering a sauce for an hour. The pork filling is seasoned the same way you’d season dumplings — soy sauce, garlic, ginger, and a touch of sesame oil — so every bite tastes rich without a long ingredient list. Baking everything in one dish means fewer pans to wash, and the layered shape slices into neat squares that are easy to serve or pack for lunch the next day.
Ingredients You’ll Need
- 1 pound ground pork (ground chicken or turkey also work)
- 24 square wonton wrappers
- 4 green onions, thinly sliced, divided
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce, divided
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1–2 teaspoons chili crisp or chili oil, optional
- Sesame seeds, for topping
How to Make Dumpling Lasagna
- Preheat and prep. Preheat the oven to 400°F and lightly grease a small baking dish, about 8×8 inches.
- Make the filling. In a large bowl, combine the ground pork, half the green onions, garlic, ginger, 2 tablespoons soy sauce, rice vinegar, and sesame oil. Mix until just combined.
- Layer the base. Dip wonton wrappers briefly in water and arrange them in a single, slightly overlapping layer on the bottom of the dish.
- Build the layers. Spread half the pork mixture evenly over the wrappers. Add another layer of water-dipped wrappers, spread the remaining filling on top, then finish with one more wrapper layer.
- Bake. Cover the dish with foil and bake for 20–22 minutes, until the pork reaches 165°F. Uncover for the last 3–4 minutes to lightly crisp the top.
- Make the sauce and serve. Whisk the remaining soy sauce with chili crisp and a splash of sesame oil. Slice the baked lasagna into squares, top with the remaining green onions and sesame seeds, and serve with the dipping sauce.
Tips for the Best Dumpling Lasagna
- Don’t over-soak the wrappers — a quick dip is enough; too much water makes them fall apart while layering.
- Use a food thermometer on the pork layer so you don’t over- or under-bake it.
- Swap in ground chicken, turkey, or plant-based crumbles for a lighter or vegetarian version.
- Leftovers keep in the fridge for up to 3 days and reheat well in the microwave or air fryer.
Frequently Asked Questions
Can I make dumpling lasagna ahead of time?
Yes. Assemble the layers up to a day in advance, cover, and refrigerate, then bake when you’re ready to eat. Add a few extra minutes to the bake time if it’s going into the oven cold.
What can I use instead of wonton wrappers?
Dumpling or gyoza wrappers work well too, though you may need a few extra since they’re often smaller. Egg roll wrappers can also be trimmed down to size in a pinch.
Is dumpling lasagna spicy?
Not by default — the filling itself is savory rather than hot. The chili crisp in the dipping sauce adds heat, so you can skip it entirely or add more to taste.
