Asian Dumpling Lasagna Soy is a creative fusion recipe that combines the comforting layers of lasagna with the bold, savory flavors of classic Asian dumplings. This dish brings together tender dumpling wrappers, a rich soy-seasoned filling, fresh aromatics like garlic and ginger, and a beautifully baked layered finish that feels both familiar and exciting.
If you love dumplings and baked pasta dishes, this recipe delivers the best of both worlds in one satisfying, crowd-pleasing meal.
Why You’ll Love This Asian Dumpling Lasagna Soy
There are so many reasons to fall in love with this Asian Dumpling Lasagna Soy recipe.
First, it’s incredibly flavorful. The soy sauce, sesame oil, garlic, and ginger create deep umami notes in every bite. Second, it’s easier than making individual dumplings. Instead of folding and sealing each one, you simply layer everything like traditional lasagna.
It’s also family-friendly. You can customize the protein, adjust the seasoning level, and even add more vegetables for extra nutrition. Plus, it reheats beautifully, making it perfect for meal prep or leftovers.
Most importantly, Asian Dumpling Lasagna Soy feels special. It’s unique enough to impress guests, yet simple enough for a cozy weeknight dinner.
Ingredients for Asian Dumpling Lasagna Soy
Here’s everything you’ll need to make this Easy & Amazing Asian Dumpling Lasagna Soy.
For the Filling
- 1 pound ground chicken (or turkey)
- 2 cups finely shredded green cabbage
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 green onions, finely sliced
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/4 teaspoon black pepper
For the Soy Sauce Mixture
- 1/2 cup low-sodium soy sauce
- 1/2 cup low-sodium chicken broth
- 1 tablespoon rice vinegar (optional for brightness)
- 1 teaspoon cornstarch (to lightly thicken)
For the Layers
- 30–35 dumpling wrappers
- 1 to 1 1/2 cups shredded mozzarella (optional fusion touch)
- Extra sliced green onions for garnish
Ingredient Notes
Ground chicken keeps this recipe lighter while still flavorful. You can also use ground turkey. For a vegetarian version of Asian Dumpling Lasagna Soy, swap the meat for a mixture of finely chopped mushrooms, crumbled firm tofu, and extra cabbage.
If a recipe typically calls for cooking wine, replace it with chicken broth and a small squeeze of lemon juice for similar brightness. If oyster sauce is traditionally used, substitute with mushroom-based stir-fry sauce for a plant-based alternative.
Using low-sodium soy sauce helps control salt levels, especially since this dish uses soy in both the filling and sauce.
Step-by-Step Instructions
Step 1 – Prepare the Filling
In a large bowl, combine ground chicken, shredded cabbage, garlic, ginger, green onions, soy sauce, sesame oil, cornstarch, and black pepper. Mix gently until everything is evenly incorporated. Avoid overmixing to keep the filling tender.
Set aside while you prepare the sauce.
Step 2 – Make the Soy Sauce Mixture
In a small bowl, whisk together soy sauce, chicken broth, rice vinegar, and cornstarch. Make sure the cornstarch is fully dissolved so the sauce thickens evenly during baking.
This mixture will help keep the layers moist and flavorful as the Asian Dumpling Lasagna Soy bakes.
Step 3 – Assemble the Layers
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Spread a thin layer of the soy sauce mixture at the bottom of the dish. Arrange a layer of dumpling wrappers to cover the base, slightly overlapping if needed.
Spread a portion of the filling evenly over the wrappers. Drizzle some of the sauce mixture on top.
Repeat the layering process: wrappers, filling, sauce. Continue until all ingredients are used, finishing with a layer of wrappers on top.
If using cheese, sprinkle mozzarella evenly over the final layer.
Step 4 – Bake the Lasagna
Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the top is lightly golden and the filling is fully cooked.
The internal temperature of the meat should reach 165°F (74°C).
Step 5 – Rest and Serve
Allow the Asian Dumpling Lasagna Soy to rest for 10–15 minutes before slicing. This helps the layers set and makes serving easier.
Garnish with fresh green onions and serve warm.
Pro Tips for Success
- Don’t oversoak the wrappers. The sauce will soften them during baking.
- Finely chop vegetables so the layers stay even.
- Let it rest before cutting to keep clean slices.
- Use low-sodium soy sauce to prevent overpowering saltiness.
- If the top browns too quickly, loosely tent with foil.
- For extra flavor, add a light sprinkle of toasted sesame seeds before serving.
Flavor Variations
Asian Dumpling Lasagna Soy is easy to customize.
Spicy Version – Add chili paste or crushed red pepper to the filling for heat.
Vegetarian Option – Replace meat with mushrooms, tofu, and shredded carrots.
Extra Veggie Boost – Add spinach, bok choy, or grated zucchini.
Cheese-Free Version – Skip mozzarella for a more traditional dumpling flavor profile.
Sweet & Savory Twist – Add a small drizzle of honey to the soy mixture for balance.
Serving Suggestions
This dish pairs beautifully with:
- Steamed jasmine rice
- Light cucumber salad with rice vinegar
- Stir-fried green beans
- Miso soup
- Simple sesame-dressed slaw
For gatherings, slice Asian Dumpling Lasagna Soy into squares and serve buffet-style.
Storage and Freezing Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, wrap individual portions tightly and store for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat in the oven at 350°F until warmed through, or microwave individual portions for convenience.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Protein | 28g |
| Carbs | 38g |
| Fat | 18g |
| Fiber | 3g |
| Sodium | 720mg |
Values are approximate and may vary depending on ingredients used.
FAQ About Asian Dumpling Lasagna Soy
Can I make Asian Dumpling Lasagna Soy ahead of time?
Yes. You can assemble the entire dish up to 24 hours in advance and store it covered in the refrigerator. Bake when ready to serve, adding a few extra minutes if baking from cold.
Do dumpling wrappers need to be boiled first?
No. The sauce and moisture from the filling soften the wrappers during baking. There’s no need to pre-cook them.
Can I use store-bought dumpling filling?
You can, but homemade filling gives you better control over flavor and salt levels. If using store-bought filling, adjust the soy sauce in the recipe to avoid oversalting.
Is this recipe spicy?
Asian Dumpling Lasagna Soy is not naturally spicy. However, you can easily add chili oil or red pepper flakes if you prefer heat.
Can I make this gluten-free?
Yes. Use gluten-free dumpling wrappers and gluten-free tamari instead of regular soy sauce. Double-check labels to ensure all ingredients are certified gluten-free.
Final Thoughts
Asian Dumpling Lasagna Soy is the perfect example of how creative fusion cooking can deliver something truly special. It’s comforting, flavorful, and surprisingly simple to prepare.
Whether you’re cooking for family, hosting friends, or just looking to try something new, this Easy & Amazing Asian Dumpling Lasagna Soy recipe is sure to become a favorite in your kitchen.
Now it’s your turn to give it a try and enjoy every savory, layered bite.
Print
Asian Dumpling Lasagna Soy – Easy & Amazing
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
Asian Dumpling Lasagna Soy is a creative fusion dish layered with dumpling wrappers, savory soy-seasoned chicken filling, garlic, ginger, and baked to perfection.
Ingredients
1 pound ground chicken
2 cups shredded cabbage
3 cloves garlic, minced
1 tablespoon grated ginger
3 green onions, sliced
3 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
1 tablespoon cornstarch
1/4 teaspoon black pepper
1/2 cup low-sodium soy sauce
1/2 cup chicken broth
1 tablespoon rice vinegar
1 teaspoon cornstarch
30–35 dumpling wrappers
1 to 1 1/2 cups shredded mozzarella
Instructions
1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large bowl, mix ground chicken, cabbage, garlic, ginger, green onions, soy sauce, sesame oil, cornstarch, and black pepper.
3. In a separate bowl, whisk soy sauce, chicken broth, rice vinegar, and cornstarch.
4. Spread a thin layer of sauce in the baking dish.
5. Layer dumpling wrappers, spread filling evenly, and drizzle sauce over top.
6. Repeat layers until ingredients are used, finishing with wrappers and mozzarella on top.
7. Cover with foil and bake for 25 minutes.
8. Remove foil and bake an additional 10–15 minutes until golden and cooked through.
9. Rest 10–15 minutes before slicing and serving.
Notes
Use ground turkey as an alternative protein.
For a vegetarian version, substitute mushrooms and crumbled tofu.
Use low-sodium soy sauce to control salt levels.
Let the lasagna rest before cutting for cleaner slices.
Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
