How do I best store dumpling lasagna?

I store this for up to 2 days in the refrigerator, well-sealed. I reheat it with a splash of broth to keep it nice and juicy.

Can I freeze this dish?

Yes, without chili oil you can freeze it perfectly for up to 2 months. Only add the oil when serving.

Do I really need an air fryer?

No, you can also make this perfectly in the oven with a bit of steam (add a bowl of water).

Can I use a different kind of ground meat?

Sure! Minced beef, chicken, or a vegetarian option also work perfectly fine.

Is the crispy chili oil spicy?

Yes, but I just adjust the chili flakes to taste. Less chili = milder, but still super tasty.

Dumpling lasagna air fryer

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45min

•

Gemakkelijk

I saw this dumpling lasagna pop up on social media and immediately thought: I have to make this! I’m crazy about dumplings, so making a lasagna out of them… yeah, come on. And it turned out to be a really great idea. With a few Asian flavors, I made something incredibly delicious. And as you know me, I love sneaking in some extra vegetables. I finish it off with my homemade crispy chili oil, and believe me, that really takes this dish to the next level.
A fan of this dish? Then be sure to also try my Chicken and Ginger Dim Sum with Thai Nuoc Cham sauce and this other version of the crispy chili oil!

Ingredients

What do you need?

Quantity: 4P

dumpling lasagna
1 pack wonton wrappers (dim sum wrappers)
250 g minced chicken
300 g minced pork
1 small (finely chopped) Chinese cabbage
250 g shelled edamame
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp sushi vinegar
1 tbsp fish sauce
1 teaspoon grated ginger
1 teaspoon grated garlic
400 ml broth (chicken, vegetable, or mushroom)

Crispy Chili Oil
6 shallots
250 ml peanut oil
1 teaspoon minced garlic
1 teaspoon grated ginger
1 tbsp chili flakes
1 teaspoon cinnamon
1 teaspoon sugar
1 teaspoon paprika powder
1 tbsp sesame seeds

Garnish
Finely chopped spring onion

1 pack wonton wrappers (dim sum wrappers)
250 g minced chicken
300 g minced pork
1 small (finely chopped) Chinese cabbage
250 g shelled edamame
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp sushi vinegar
1 tbsp fish sauce
1 teaspoon grated ginger
1 teaspoon grated garlic
400 ml broth (chicken, vegetable, or mushroom)

6 shallots
250 ml peanut oil
1 teaspoon minced garlic
1 teaspoon grated ginger
1 tbsp chili flakes
1 teaspoon cinnamon
1 teaspoon sugar
1 teaspoon paprika powder
1 tbsp sesame seeds

Garnish
Finely chopped spring onion

Make it veggie!

I replace the minced meat with a mix of finely chopped mushrooms, tofu or vegetarian mince. I omit the fish sauce and replace it with extra soy sauce or a spoonful of miso for extra depth.

Preparation method

How do you make this?

First cut the Chinese cabbage in half lengthwise, then into fine strips, and chop them even finer as you would an onion.

In a large bowl, mix the ground chicken, ground pork, Chinese cabbage, edamame, soy sauce, sesame oil, sushi vinegar, fish sauce, ginger, and garlic until well combined.

Take an oven dish or air fryer dish. Lay a first layer of wonton wrappers, spread a layer of the ground meat mixture over it, and pour a little broth over it.

Repeat these layers until everything is used up, ending with wonton wrappers on top.

Place in the air fryer on steam mode (100%) and cook for 25 to 30 minutes until everything is nicely juicy and cooked through.

Spoon a generous amount of crispy chili oil over the dumpling lasagna and garnish with finely chopped spring onion.

For the crispy chili oil: Slice the shallots paper-thin (a mandoline works great here).

Place them in the air fryer accessory with the peanut oil and bake for 10 to 15 minutes until golden brown on air fry mode. Stir occasionally.

In a heatproof bowl, mix garlic, ginger, chili flakes, cinnamon, sugar, paprika powder, and sesame seeds.

Pour the hot oil with shallots over it and mix well.

Tips

No air fryer with a steam function? I also just make this in the oven at 180°C with a small dish of water for steam.
Always let the lasagna rest for 5 minutes before cutting into it.
Feel free to make extra chili oil, you'll want to put it on everything 😄
Storage
In the refrigerator: up to 2 days in an airtight container
In the freezer: up to 2 months (without chili oil)
Reheating: in the oven or a pan with a splash of broth to keep everything juicy