Shrimp Dumpling Lasagna (Print Version)
Layers of shrimp, vegetables, and three cheeses between dumpling wrappers create this unique fusion main course.
# What You Need:
→ Seafood
01 - 1 lb raw shrimp, peeled, deveined, and chopped
→ Dumpling Wrappers
02 - 24 square dumpling wrappers (4 inches each)
→ Vegetables & Aromatics
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 small carrot, grated
06 - 1 cup napa cabbage, finely shredded
07 - 2 scallions, thinly sliced
08 - 2 tbsp ginger, finely grated
→ Sauces & Seasonings
09 - 2 tbsp soy sauce
10 - 1 tbsp sesame oil
11 - 2 tbsp oyster sauce
12 - 1 tbsp rice vinegar
13 - 1/2 tsp salt
14 - 1/4 tsp white pepper
→ Cheese & Dairy
15 - 14 oz ricotta cheese
16 - 5 oz mozzarella cheese, shredded
17 - 1.7 oz parmesan cheese, grated
18 - 1 large egg
→ For Baking
19 - 2 cups light chicken or vegetable broth
20 - 1 tbsp unsalted butter
# How to Make It:
01 - Preheat the oven to 350°F. Lightly grease a 9x13 inch baking dish with butter.
02 - Heat sesame oil in a skillet over medium heat. Sauté onion, garlic, ginger, and carrot for 3–4 minutes until fragrant and softened.
03 - Add chopped shrimp and cook for 2–3 minutes until just pink. Stir in napa cabbage, soy sauce, oyster sauce, rice vinegar, salt, and white pepper. Sauté another 2 minutes. Remove from heat and let cool slightly.
04 - In a mixing bowl, combine ricotta cheese, egg, half the mozzarella, half the parmesan, and scallions. Mix until smooth.
05 - Lay 8 dumpling wrappers across the bottom of the baking dish, slightly overlapping if necessary. Spread half the shrimp mixture evenly over the wrappers. Top with half the ricotta mixture.
06 - Arrange another 8 wrappers, followed by remaining shrimp filling and remaining ricotta mixture. Complete with final 8 wrappers.
07 - Pour broth evenly over the layered assembly. Sprinkle remaining mozzarella and parmesan cheese on top.
08 - Cover with aluminum foil and bake for 30 minutes.
09 - Remove foil and continue baking for 15–20 minutes until the top is golden and bubbling.
10 - Allow the lasagna to rest for 10 minutes before slicing and serving to set the layers.
# Expert Hints:
01 -
- The dumpling wrappers become these incredible tender pasta like sheets that soak up all the savory shrimp flavors
- You get that satisfying comfort food lasagna experience with the bright fresh taste of Asian dumplings in every forkful
02 -
- The dumpling wrappers need that full 40 minute covered bake time to become tender, so dont be tempted to rush this part
- Letting it rest for 10 minutes seems impossible when it smells this good, but it makes slicing so much cleaner
03 -
- Room temperature ingredients blend more smoothly, so take the ricotta and egg out about 30 minutes before starting
- Leftovers reheat surprisingly well in the microwave and actually taste even better the next day