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