One-Pan Dumpling Lasagna (Stovetop)
This One-Pan Dumpling Lasagna has all the juicy filling and tender wrappers I love about homemade dumplings, but without folding a single dumpling!
There are so many viral recipes I try once and move on from, but dumpling lasagna is one that actually stayed in my kitchen. Even as a Chinese dumpling addict, sometimes I really don’t feel like sitting there folding dumplings one by one.
This stovetop version makes it even easier. Everything cooks right in one pan, no steamer needed, and you get a bonus crispy bottom just like pan-fried dumplings. If you love homemade dumplings but want something much easier for a weeknight dinner, this one is for you.
A Few Ingredient Notes
Ground Pork
I recommend medium ground pork for this recipe rather than very lean pork. A little extra fat helps keep the dumpling filling juicy and tender after cooking. Very lean ground pork can make the filling noticeably drier.
Green Onions
I recommend adding the chopped green onions AFTER the pork filling is fully mixed. This keeps them from getting overworked into the meat and helps preserve their fresh flavor and texture.
I generally do the same when adding vegetables to dumpling fillings: mix the meat first, then gently fold in the vegetables at the end.
Dumpling Wrappers
I used regular store-bought dumpling wrappers for this recipe. You’ll need about ½ lb of wrappers, or roughly half of a standard 1 lb package. Look for the white dumpling wrappers rather than the yellow wonton-style ones.
If regular dumpling wrappers aren’t available, white Shanghai-style wonton wrappers with a similar thickness work well too.
I would avoid very thin yellow Hong Kong-style wonton wrappers if possible. They tend to be thinner and firmer, so the final texture will be a little different from the soft, tender texture you get with dumpling wrappers.
How to Make One-Pan Dumpling Lasagna
1. Make the Dumpling Filling
Add 1 lb ground pork, freshly grated ginger, soy sauce, Shaoxing wine, white pepper, salt, sugar, and toasted sesame oil to a large bowl.
Add half of the chicken stock, stir until fully absorbed. then add the remaining stock. Stir everything together in one direction until the pork starts to become sticky and almost paste-like. Add the chopped green onions last and gently mix just until combined.
If you’re making a double batch, add the chicken stock in 3-4 additions. It’s much easier to work the liquid into the meat gradually than to add it all at once.
2. Prepare the Pan
Add 1½ tablespoons cooking oil to a non-stick sauté pan and spread it evenly over the bottom. For reference, I used a 11-inch sauté pan.
3. Layer the Dumpling Lasagna
Dip each dumpling wrapper briefly in water, then arrange a layer in the pan, slightly overlapping them as needed. Add half of the pork filling and spread it into a thin, even layer over the wrappers.
Cover with another layer of dumpling wrappers, then add the remaining pork filling and spread it evenly. Finish with one final layer of dumpling wrappers on top.
The most important thing here is not to make the dumpling lasagna too thick. Keeping the layers relatively thin helps everything cook through evenly over stovetop.
4. Add the Chicken Stock
Pour ⅓ cup chicken stock around the edges of the pan and a little over the top.
5. Cover and Cook
Cover the pan and cook over medium-low heat for about 15–20 minutes, or until the wrappers are tender and the pork is completely cooked through.
If the liquid evaporates too quickly, add a splash of water, cover again, and continue cooking. The ground pork should reach an internal temperature of 160°F (71°C).
6. Crisp the Bottom
Once the pork is cooked through and most of the liquid has evaporated, remove the lid. Continue cooking uncovered for another 2–3 minutes, or until the bottom becomes golden and crispy just like pan-fried dumplings.
If there’s still quite a bit of liquid left in the pan, you can increase the heat slightly to help it evaporate. Just keep an eye on the bottom so it doesn’t burn.
And if you prefer a soft dumpling bottom, you can skip this step completely!
7. Let It Rest
Remove the pan from the heat and let the dumpling lasagna rest for about 5 minutes. Cut it into wedges using a wooden or silicone spatula and transfer to plates.
8. Make the Dipping Sauce
Into a small bowl, add sugar, soy sauce, rice vinegar, chili oil, water, minced garlic if using, and sesame oil. Mix everything together and drizzle it over the dumpling lasagna wedges as needed, or serve it on the side.
Top with chopped green onions and toasted sesame seeds if you like. Serve hot!
FAQ
Can I use wonton wrappers?
Yes, but I would choose a white wonton wrapper that is similar in thickness to regular dumpling wrappers. White Shanghai-style wonton wrappers are a good option.
Very thin yellow Hong Kong-style wonton wrappers can also cook, but the texture will be thinner and slightly firmer than regular dumpling wrappers.
Why do I stir the pork until sticky?
Stirring the pork in one direction until it becomes sticky helps create a cohesive, bouncy dumpling filling instead of a loose, crumbly texture. Gradually mixing in the chicken stock/water while stiring allows the meat to absorb the liquid and stay extra juicy after cooking.
I use this technique for almost all of my dumpling fillings.
Can I Use Lean Ground Pork?
Yes! Lean ground pork works, but the filling may be a little less juicy. Keep the chicken stock in the recipe, and you can also add 1–2 tablespoons of neutral oil or sesame oil to the filling for extra moisture and richness.
Can I Use Other Meat?
Yes! My favorite alternative is ground chicken. Since it’s leaner than pork, I recommend adding 1–2 tablespoons of neutral oil or sesame oil to the filling to keep it juicy and tender.
Can I steam dumpling lasagna instead?
Yes!
You can assemble it in a shallow heatproof dish that fits inside your steamer, then steam until the filling is completely cooked through. The exact steaming time will depend on the size and depth of your dish, so check that the pork reaches 160°F (71°C) in the center before serving.
Can I make this ahead of time?
Yes! You can make the pork filling up to 24 hours ahead and keep it covered in the refrigerator. Wait to assemble until closer to cooking so the wrappers don’t get too soft.
You can also freeze it assembled and uncooked. For frozen dumpling lasagna, I recommend steaming instead of stovetop cooking so the center cooks through more evenly.
What Should I Serve With Dumpling Lasagna?
I usually serve it with the dipping sauce and something light on the side, like smashed cucumber salad, blanched greens, or a simple soup like egg drop soup.
And of course, extra homemade chili oil is always a good idea!
One-Pan Dumpling Lasagna
Equipment
- 10 or 11-inch non-stick skillet or sauté pan with a lid Or any non-stick pan with a lid of a similar size.
Ingredients
Dumpling Filling
- 1 lb 454 g ground pork medium ground pork recommended for a juicier filling
- 1 tbsp freshly grated ginger
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine optional
- ¼ tsp ground white pepper
- ¼ tsp salt
- ½ tsp sugar
- 1 tbsp toasted sesame oil
- ⅓ cup chicken stock or water
- 2 green onions finely chopped
For Assembly
- ½ lb dumpling wrappers
- 1½ tbsp cooking oil neutral oil (i.e. avocado oil, canola oil, vegetable oil)
- ⅓ cup chicken stock or water
Dipping Sauce
- 1 tsp sugar
- ½ tbsp soy sauce
- ½ tbsp rice vinegar
- 1 tbsp water
- 1-2 tbsp chili oil
- 1 tsp minced garlic optional
- ½ tsp sesame oil
Garnish, Optional
- Chopped green onions
- Toasted sesame seeds
Instructions
- Make the Dumpling Filling: Add 1 lb ground pork, freshly grated ginger, soy sauce, Shaoxing wine, white pepper, salt, sugar, and toasted sesame oil to a large bowl.
- Add half of the chicken stock, stir until fully absorbed. then add the remaining stock. Stir everything together in one direction until the pork starts to become sticky and almost paste-like. Add the chopped green onions last and gently mix just until combined.
- Add 1½ tablespoons cooking oil to a non-stick pan and spread it evenly over the bottom.
- Layer the Dumpling Lasagna: Dip each dumpling wrapper briefly in water, then arrange a layer in the pan, slightly overlapping them as needed. Add half of the pork filling and spread it into a thin, even layer over the wrappers.
- Cover with another layer of dumpling wrappers, then add the remaining pork filling and spread it evenly. Finish with one final layer of dumpling wrappers on top.
- Pour ⅓ cup chicken stock around the edges of the pan and a little over the top.
- Cover and Cook: Cover the pan and cook over medium-low heat for about 15–20 minutes, until the pork is completely cooked through.
- If the liquid evaporates too quickly, add a splash of water, cover again, and continue cooking. The ground pork should reach an internal temperature of 160°F (71°C).
- Crisp the Bottom: Once the pork is cooked through and most of the liquid has evaporated, remove the lid. Continue cooking uncovered for another 2–3 minutes, or until the bottom becomes golden and crispy just like pan-fried dumplings.
- If there’s still quite a bit of liquid left in the pan, you can increase the heat slightly to help it evaporate. Just keep an eye on the bottom so it doesn’t burn. And if you prefer a soft dumpling bottom, you can skip this step completely!
- Remove the pan from the heat and let the dumpling lasagna rest for about 5 minutes. Cut it into wedges using a wooden or silicone spatula and transfer to plates. Top with chopped green onions and toasted sesame seeds if you like. Serve hot!
- Make the Dipping Sauce: Into a small bowl, add sugar, soy sauce, rice vinegar, chili oil, water, minced garlic if using, and sesame oil. Mix everything together and drizzle it over the dumpling lasagna wedges as needed, or serve it on the side.
Notes
- If you’re making a double batch, add the chicken stock to the pork in 3-4 additions. It’s much easier to work the liquid into the meat gradually than to add it all at once.
- Don’t just mix the filling until the ingredients are combined. Keep stirring the pork in one direction until the mixture becomes noticeably sticky. This gives the filling that bouncy, juicy texture instead of a loose, crumbly one.
- For stovetop cooking, make sure the entire dumpling lasagna doesn’t get too thick. If it’s too thick, the center will take much longer to cook through while the bottom may get too dark.
- Medium-low heat gives the pork enough time to cook through before the bottom gets too dark. You can always increase the heat slightly at the very end if you want a crispier bottom.
