Description
This Asian Dumpling Lasagna Soy is a comforting fusion dish layered with dumpling wrappers, savory ground meat, cabbage, and a creamy soy bechamel sauce. Perfect for weeknight dinners or hosting, this lasagna twist brings together classic Asian flavors in a family-friendly bake. Great for meal prep and full of bold umami.
Ingredients
12 oz dumpling wrappers
1 lb ground pork or chicken
2 cups green cabbage, finely chopped
4 scallions, chopped
3 tablespoons soy sauce
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon chili oil
1 teaspoon sesame oil
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cup shredded mozzarella cheese (optional)
Instructions
1. In a large skillet, heat sesame oil and cook the ground meat until browned.
2. Add cabbage, scallions, garlic, and ginger. Stir and cook until soft and fragrant.
3. Stir in soy sauce and chili oil. Set the filling aside.
4. In a saucepan, melt butter and whisk in flour to make a roux.
5. Gradually whisk in milk until smooth and thickened.
6. Add soy sauce and a small dash of sesame oil to flavor the bechamel.
7. In a baking dish, lay a layer of dumpling wrappers.
8. Add a layer of meat mixture, then a layer of bechamel.
9. Repeat layers until the dish is filled, finishing with sauce.
10. Sprinkle mozzarella cheese on top if using.
11. Cover with foil and bake at 375°F for 25 minutes.
12. Uncover and bake for 10–15 minutes until bubbling and golden.
13. Let rest for 10 minutes before slicing and serving.
Notes
Use gyoza wrappers for a chewier texture.
Add extra chili oil on top for more heat.
This recipe freezes well in individual portions.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Fusion, Asian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 5g
- Sodium: 790mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg