Viral Dumpling Lasagna

Why You’ll Love This Recipe

I love how simple this dish is to assemble while still delivering big flavor. With just a handful of ingredients, I can create layers of heat, savoriness, and richness that taste far more complex than the effort involved.

I also appreciate how customizable it is. I can keep it vegetarian as written or add vegetables like mushrooms or tofu between the layers. The texture is one of my favorite parts, with soft, sauce-soaked layers underneath and a lightly crisp top after baking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

20–25 dumpling wrappers
4 tablespoons chili oil
3 tablespoons soy sauce
2 teaspoons rice vinegar
4 cloves garlic, minced
1 teaspoon chili flakes
1 tablespoon sesame seeds
2 stalks green onions, chopped

Directions

I start by preheating my oven to 375°F and lightly oiling an 8×8 baking dish to prevent sticking.

In a mixing bowl, I combine the chili oil, soy sauce, rice vinegar, minced garlic, and chili flakes. I stir everything well to create a bold, spicy sauce.

I spread a spoonful of the sauce on the bottom of the baking dish. Then I layer 4 to 5 dumpling wrappers, slightly overlapping them. I spoon sauce evenly over the wrappers. I repeat this layering process for 4 to 5 layers, making sure I finish with sauce on top.

I cover the dish with foil and bake it for 20 minutes. After that, I remove the foil and bake for another 5 minutes to lightly crisp the top.

Once out of the oven, I sprinkle sesame seeds and chopped green onions over the top. I let the dish rest for about 5 minutes before slicing so the layers hold together nicely.

Servings and Timing

Servings: 4 portions

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

I sometimes add sautéed mushrooms or crumbled tofu between the layers for extra texture and protein. If I want a richer version, I drizzle a little extra chili oil on top before baking.

For a milder version, I reduce the chili flakes and use a less spicy chili oil. If I want more depth, I occasionally add a small splash of dark soy sauce for color and a deeper savory flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven at 350°F for about 10 minutes to help maintain the texture. If I’m short on time, I use the microwave in short intervals, though the top won’t stay as crisp.

I do not recommend freezing this dish, as the dumpling wrappers can become overly soft after thawing.

FAQs

Can I use homemade dumpling wrappers?

I can definitely use homemade wrappers. I just make sure they are rolled thin and kept at room temperature before layering to avoid tearing.

What type of chili oil works best?

I like using a chili oil that contains chili flakes and aromatic spices for extra flavor. A milder version works well if I prefer less heat.

Can I make this gluten-free?

I can make it gluten-free by using gluten-free dumpling wrappers and tamari instead of regular soy sauce.

How do I prevent the wrappers from tearing?

I keep the wrappers at room temperature and handle them gently while layering. Slight overlapping also helps maintain structure.

Can I add cheese to this recipe?

Although it’s not traditional for this fusion dish, I can experiment with a light sprinkle of mozzarella or a mild cheese if I want a creamy element.

Conclusion

This viral dumpling lasagna has quickly become one of my favorite fusion dishes to make. I love how it transforms simple dumpling wrappers into a layered, saucy bake packed with bold flavor. Whenever I want something comforting with a spicy twist, this is the recipe I turn to.

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