All the deliciousness of homemade dumplings, without the rolling or folding! This one-pan dumpling lasagne has juicy pork, soft, chewy dumpling layers and an irresistible crispy, golden base.
Dumplings would have to be one of my family’s favourite meals. The kids always ask for them when we go out to eat, and it’s fast and furious, let me tell you! My 11-year-old son in particular can put away multiple baskets of prawn (shrimp) dumplings without breaking a sweat!When we have time on the weekend, I love making dumplings with the kids, but it’s a bit of an effort. I sometimes buy store-bought dumplings, but I’m always side-eyeing the ingredient list. That’s why I love this recipe. All the dumpling goodness, no fiddly folding, and it comes together in one pan using simple supermarket ingredients. I was a little late to this trend, but when I saw @foodie.randy’s version making the rounds, I knew I had to try it (and I’m usually a skeptic 😂). I’m always looking for ways to make family dinners easier but still fun and tasty.
I couldn’t quite get my head around how everything was going to cook through properly, but it absolutely does. The pork cooks perfectly, the dumpling wrappers become beautifully soft, and then there’s the crispy bottom! That was the biggest surprise of all. It reminds me of a pan-fried gyoza, with a crispy base and soft, chewy dumpling layers on top. I’ve bumped up the minced (ground) pork to make sure it feeds four hungry adults. No one’s missing out here! I like to serve it with crunchy cucumber, carrot and loads of fresh coriander (cilantro) for a burst of freshness. If you want to add even more greens, steamed Chinese broccoli (gai lan), broccolini (tenderstem broccoli), bok choy or green beans all work beautifully.
This recipe comes together quickly with minimal prep. There’s hardly any chopping, just a quick mix, then you layer the ingredients in the pan. It’s exactly the kind of dinner I reach for on busy weeknights when I can’t be bothered with anything complicated, but still want flavour! My favourite part, though, is the chilli dumpling dressing. It completely transforms the dish. Drizzled over the soft dumpling wrappers and crispy base, it brings everything together and makes every bite even better. I wouldn’t skip it (but you can reduce or omit it if you want to make the recipe more kid-friendly).
Top tip: Use a non-stick frying pan with a lid for this recipe. The dumpling wrappers need gentle, even heat so everything cooks through without sticking or burning. Stainless steel and enamelled cast-iron aren’t ideal here. The non-stick surface is what gives you that beautiful crispy base while keeping the dumpling wrappers tender. Moral of the story? Maybe I should give viral TikTok recipes a little more credit. 😂 Sometimes they’re absolutely worth the hype.
Can I use a different type of minced (ground) meat?
Yes! Chicken mince would work well in place of the pork. I recommend using regular rather than extra-lean mince where possible, as a little fat helps keep the filling juicy and tender.
Do I need to cook the minced (ground) pork before assembling the dumpling lasagne?
No. The pork goes into the pan raw and cooks while the dumpling lasagne steams. Just make sure you spread the filling into thin, even layers and cook it covered for the full 18–20 minutes, or until the pork is completely cooked through.
What type of dumpling wrappers should I use?
I use round dumpling wrappers, commonly sold as gow gee wrappers in Australia. You’ll usually find them in the refrigerated section of the supermarket, often near the fresh noodles and tofu. Otherwise, you can buy them at Asian grocery stores. The exact number you need will depend on the size of your wrappers and frying pan.
Why do I need to dip the dumpling wrappers in water?
A very quick dip in cold water helps stop the wrappers from drying out while the dumpling lasagne cooks. Don’t soak them, just dip – let the excess water drip off, then layer them straight into the pan.
Do I really need to use a non-stick frying pan?
For this recipe, yes, I highly recommend it! A good non-stick frying pan helps the dumpling lasagne release from the pan easily and gives you that gorgeous crispy, golden base without sticking or burning. I wouldn’t recommend stainless steel or enamelled cast-iron for this one.
How do I know when the dumpling lasagne is cooked?
The dumpling wrappers should be soft and tender, the pork should be completely cooked through and most of the stock should have evaporated. Once you remove the lid, give it another 2–4 minutes to evaporate any remaining liquid and crisp up the base. If the pan looks dry during the covered cooking time, add another 60 ml (¼ cup) of chicken stock.
If you enjoyed Stovetop Dumpling Lasagne, I think you’ll love:
Sesame Soy Dumpling Salad Recipe – Transform frozen dumplings into a quick, fresh and flavourful meal with this Sesame-soy Dumpling Salad. Crispy pan-fried dumplings, crunchy veggies and a bold dressing.
Pork and Cabbage Dumplings Recipe – Homemade dumplings that taste better than takeaway and freeze like a dream. Juicy and flavour-packed, you can boil, steam or fry them.
Deconstructed Wonton Soup Recipe – If you love dumplings but don’t feel like all the wrapping, try this one-pot deconstructed dumpling soup – all the same ingredients but way quicker and easier!
Wonton Dumpling Soup Recipe – As comforting as it is nourishing, you can have this easy, low-stress, high-flavour chicken soup with dumplings and noodles on the table in 30 minutes.
Quick Dumpling Laksa Recipe – Your weeknight laksa shortcut! Freezer dumplings meet a fragrant, slurpable broth, all ready in under 20 minutes!
Stovetop Dumpling Lasagne
Share Pin Recipe PrintIngredients
- 800 g (1¾ lb) regular minced (ground) pork (not extra-lean)
- 4 spring onions (scallions), finely sliced
- 2 tbsp freshly grated ginger
- 1 tbsp freshly minced garlic
- 3 tbsp light soy sauce
- 1 tbsp Shaoxing wine (optional)
- 2 tsp toasted sesame oil
- 1 tsp chicken stock powder (bouillon)
- 1 tsp caster (superfine) sugar
- ½ tsp ground white pepper
- 3 tbsp chilli oil, store-bought or homemade
- 2 tbsp light soy sauce
- 1 tbsp Chinese black vinegar (can be substituted with rice wine vinegar)
- 2 tsp toasted sesame oil
- 1 tsp honey
- 1 garlic clove, finely grated
- 1 tsp freshly grated ginger
- 2 tbsp neutral oil
- 2 packets round dumpling wrappers, approximately (see note 1)
- 250 ml (1 cup) chicken stock, plus an extra 60 ml (¼ cup) if needed
- 1 spring onion (scallion), finely sliced
- 2 tsp toasted sesame seeds
Instructions
- Prepare the filling – Place all the dumpling filling ingredients in a large bowl. Mix well until everything is evenly combined.
- Make the dressing – Whisk together all of the dressing ingredients in a small bowl. Set aside.
- Prepare the pan – Drizzle a large 28–30 cm (11–12 inch) non-stick frying pan with the oil while the pan is still cold. Fill a shallow bowl with cold water.
- Create the first layer of dumplings – Working with one at a time, quickly dip each dumpling wrapper into the water, allowing any excess to drip away. Arrange the wrappers over the base of the pan, overlapping them slightly so there are no gaps. (Wetting the dumplings helps keep them from drying out during cooking.)
- Add the pork – Using damp hands or the back of a spoon, gently spread half of the pork mixture into a thin, even layer right to the edge of the pan so most of the dumpling wrappers are covered.
- Repeat the layers – Add another layer of dampened dumpling wrappers, again overlapping them slightly. Spread the remaining pork mixture over in an even layer.
- Finish – Finish with one final layer of dampened dumpling wrappers, ensuring the filling is mostly covered; a few small gaps around the edges is fine.
- Steam – Carefully pour the chicken stock around the edge of the pan. Run your spatula around the edges of the mixture. This helps the stock seep into the lasagne. (Watch the video for guidance.) Don’t worry if most of the stock is floating on top of the dumpling wrappers, as it will evaporate.
- Cook – Cover tightly with a lid and cook over medium–low heat for 18–20 minutes, or until the pork is cooked through and the dumpling wrappers are tender. Check the lasagne halfway. If the pan has become dry, add an extra 60 ml (¼ cup) of chicken stock.
- Crisp the base – Remove the lid and continue cooking for 2–4 minutes, or until any remaining liquid has evaporated and the base is beautifully golden and crispy – similar to the bottom of a pan-fried dumpling.
- Rest – Remove from the heat and rest for 5 minutes.
- Finish and serve – Drizzle generously with the chilli dumpling dressing. Scatter over the spring onion and sesame seeds. Using a large serving spoon, scoop generous portions straight from the pan, making sure everyone gets some of the crispy golden base.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Recipe notes
Make Ahead
The dumpling filling and chilli dumpling dressing can both be made up to 24 hours in advance and stored separately in airtight containers in the fridge. When you’re ready to cook, simply assemble the dumpling lasagne and continue with the recipe as written.I don’t recommend assembling the dumpling lasagne ahead of time, as the damp dumpling wrappers can soften and become sticky before cooking. This recipe is at its best when assembled fresh.
