Making the GIANT Soup Dumpling Lasagna 🥟

Ingredients

• 30 pieces Dumpling Wrappers (store‑bought, round, about 3‑inch diameter)
• 1 pound Ground Pork (80% lean, preferably freshly minced)
• 2 cups Napa Cabbage (finely shredded)
• 1 tablespoon Ginger (freshly grated)
• 3 cloves Garlic (minced)
• 2 tablespoons Soy Sauce (light soy sauce)
• 1 teaspoon Sesame Oil (to finish filling)
• 2 cups Chicken Stock (low‑sodium, homemade or store‑bought)
• 1 cup Ricotta Cheese (full‑fat)
• 2 cups Mozzarella Cheese (shredded)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1 Egg (lightly beaten, to bind ricotta layer)
• 1/2 teaspoon Black Pepper (freshly ground)
• to taste Salt

Instructions

1. Prepare the Filling

   Heat a tablespoon of oil in a skillet over medium heat. Add the minced garlic and grated ginger, sauté for 30 seconds until fragrant. Add ground pork, breaking it up, and cook until no longer pink, about 5 minutes.

   Time: PT6M

   Temperature: Medium heat

2. Add Cabbage and Seasonings

   Stir in shredded cabbage, soy sauce, and a pinch of salt. Cook, stirring frequently, until the cabbage softens, about 4 minutes. Finish with sesame oil and black pepper, then remove from heat.

   Time: PT5M

   Temperature: Medium heat

3. Prepare the Cheese Layer

   In a separate bowl, combine ricotta, beaten egg, half of the shredded mozzarella, and half of the grated Parmesan. Mix until smooth.

   Time: PT4M

4. Preheat Oven

   Preheat the oven to 375°F (190°C).

   Time: PT5M

   Temperature: 375°F

5. Assemble the Dumpling Lasagna

   Spread a thin layer (≈¼ cup) of chicken stock on the bottom of the baking dish. Lay a single layer of dumpling wrappers, overlapping slightly. Spoon half of the pork‑cabbage filling over the wrappers, then spread half of the ricotta mixture. Sprinkle a quarter of the remaining mozzarella. Repeat: stock, wrappers, remaining filling, ricotta, mozzarella. Finish with a final layer of wrappers, the remaining stock, and top with the rest of mozzarella and Parmesan.

   Time: PT10M

6. Bake

   Cover the dish with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes, or until the cheese is golden and bubbling and the dumpling wrappers are tender.

   Time: PT40M

   Temperature: 375°F

7. Rest and Serve

   Allow the dumpling lasagna to rest for 10 minutes before cutting. This helps the layers set and makes slicing cleaner.

   Time: PT10M

Nutrition Facts

Calories

460

Protein

22g

Carbohydrates

45g

Fat

18g

Fiber

3g