Chinese Dumpling Lasagna

Ingredients

• 1 lb Ground Chicken Breast (preferably 93% lean)
• 1 tsp Salt (to taste)
• 1/2 tsp Black Pepper (freshly ground)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 2 stalks Green Onions (white and green parts, diced)
• 2 cups Napa Cabbage (finely chopped)
• 2 cloves Garlic (minced)
• 1 tbsp Ginger Paste (can substitute fresh grated ginger)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 1 tsp Sesame Oil (toasted)
• 1 tsp Rice Vinegar
• 1/4 cup Hoisin Sauce
• 1/2 tsp Red Pepper Flakes
• 12 pieces Wonton Wrappers (store‑bought, 8‑inch round)
• 1/2 cup Vegetable Broth (low‑sodium)
• 1 tbsp Soy Sauce for Topping
• 2 tbsp Crunchy Chili Onion (store‑bought or homemade fried onions)
• 1 tbsp Sesame Seeds (toasted)
• 2 tbsp Sliced Green Onions (for garnish)

Instructions

1. Season the Ground Chicken

   In a mixing bowl combine the ground chicken, salt, black pepper, onion powder, and garlic powder. Mix until evenly seasoned.

   Time: PT5M

2. Add Aromatics and Vegetables

   Stir in the diced green onions, finely chopped napa cabbage, minced garlic, and ginger paste. Mix thoroughly.

   Time: PT5M

3. Incorporate Sauces and Spices

   Add soy sauce, sesame oil, rice vinegar, hoisin sauce, and red pepper flakes to the meat mixture. Continue mixing until the sauce coats the meat and vegetables uniformly.

   Time: PT5M

4. Prepare Wonton Wrappers

   Fill a shallow bowl with water. Quickly dip each wonton wrapper in the water (about 2‑3 seconds) to soften, then lay them flat in the bottom of the baking dish, overlapping slightly.

   Time: PT5M

5. Layer the First Meat Layer

   Spread half of the seasoned meat mixture over the softened wrappers, pressing gently with your hands or a spatula to keep the wrappers in place.

   Time: PT5M

6. Add Second Wonton Layer

   Dip another set of wonton wrappers in water and arrange them over the meat layer, then spread the remaining meat mixture on top.

   Time: PT5M

7. Top with Final Wrapper Layer and Broth

   Place a final layer of softened wonton wrappers (no water dip needed) and pour the vegetable broth over the top to keep the dish moist during steaming.

   Time: PT3M

8. Steam the Dumpling Lasagna

   Add about 2 inches of water to a large pot, place the steamer rack inside, and set the baking dish on the rack. Cover tightly and bring to a gentle boil, then steam for 30‑35 minutes until the chicken is fully cooked through.

   Time: PT35M

   Temperature: Medium heat to maintain a gentle boil

9. Finish and Garnish

   Remove the dish from the steamer. Drizzle the soy sauce topping, sprinkle crunchy chili onion, toasted sesame seeds, and sliced green onions over the surface.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

12g

Fiber

2g

Ingredient Substitutions

• Instead of Ground Chicken Breast: Ground Turkey, Ground Pork
• Instead of Green Onions: Chives
• Instead of Napa Cabbage: Bok Choy
• Instead of Ginger Paste: Fresh Ginger
• Instead of Soy Sauce: Tamari
• Instead of Sesame Oil: Peanut Oil
• Instead of Rice Vinegar: Apple Cider Vinegar
• Instead of Hoisin Sauce: Barbecue Sauce
• Instead of Red Pepper Flakes: Cayenne Pepper
• Instead of Wonton Wrappers: Rice Paper
• Instead of Vegetable Broth: Chicken Broth
• Instead of Soy Sauce for Topping: Tamari
• Instead of Crunchy Chili Onion: Fried Shallots

Equipment Needed

• Mixing Bowl
• Spatula or Wooden Spoon
• Cutting Board
• Chef’s Knife
• Measuring Cups and Spoons
• 9x9‑inch Baking Dish
• Large Pot with Lid
• Steamer Rack or Heat‑proof Plate
• Small Bowl of Water
• Tongs (optional)

Critical Steps — Do Not Skip

• Seasoning the chicken evenly
• Softening the wonton wrappers without over‑soaking
• Pressing the meat layers without moving the wrappers
• Steaming for the full 30‑35 minutes to ensure chicken safety

Chef Tips from the Video

• Toast the sesame seeds in a dry skillet for 1‑2 minutes to enhance flavor before sprinkling.
• For extra crispness, brush the top wrapper layer with a little sesame oil before steaming.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended; wrappers become soggy when frozen and reheated.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the seasoned meat mixture up to step 3 and refrigerate for up to 24 hours.
• Assemble the layers (steps 4‑7) a day ahead, cover tightly, and steam when ready.

Frequently Asked Questions