Description
A delicious twist on traditional lasagna using Asian dumplings and a flavorful filling.
Ingredients
Scale
- 24 dumpling or wonton wrappers
- 1 pound ground pork or chicken
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 medium carrot, julienned
- 1 red bell pepper, thinly sliced
- 5 ounces napa cabbage, shredded
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 7 ounces shredded mozzarella cheese
- 3.5 ounces shredded cheddar cheese
- 2 spring onions, thinly sliced
- Black and white sesame seeds for garnish
- 1/2 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or brown sugar
- 1 tablespoon fresh ginger, grated
- 2 teaspoons garlic, minced
- 1 teaspoon chili flakes, optional
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch mixed with 2 tablespoons cold water
Instructions
- Preheat oven to 350°F.
- In a large skillet over medium heat, add vegetable oil. Sauté onion, garlic, and ginger until fragrant, approximately 2 minutes.
- Add ground pork or chicken. Cook, breaking up the meat, until browned and cooked through.
- Stir in carrot, bell pepper, and napa cabbage. Sauté for 3 to 4 minutes until vegetables are just tender.
- Add soy sauce, hoisin sauce, rice vinegar, and sesame oil. Mix well and cook for 2 additional minutes. Remove from heat.
- In a medium saucepan, combine all soy ginger sauce ingredients except cornstarch slurry. Bring to a simmer.
- Whisk in the cornstarch slurry and cook until thickened, approximately 1 to 2 minutes. Remove from heat.
- Lightly grease a 9 by 13 inch baking dish.
- Spread a thin layer of soy ginger sauce on the bottom.
- Layer 8 dumpling wrappers to cover the base.
- Spread one-third of the meat-vegetable mixture, sprinkle with one-third of the cheeses, and drizzle with sauce.
- Repeat layers two more times, finishing with cheese and a final drizzle of sauce.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 to 15 minutes, until golden and bubbling.
- Let rest for 10 minutes. Garnish with spring onions and sesame seeds before serving.
Notes
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Feel free to substitute ground meat with tofu or other vegetables for a vegetarian version.
- Adjust the amount of chili flakes per taste for desired spiciness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg