One-Pan Dumpling Lasagna
Juicy pork filling layered with tender dumpling wrappers and cooked right on the stovetop. This easy one-pan dumpling lasagna requires no folding or steamer and finishes with a crispy golden bottom just like pan-fried dumplings.
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.