Shrimp Dumpling Lasagna (Printable Version)
Layers of shrimp, vegetables, and three cheeses between dumpling wrappers, baked in broth until golden and bubbly.
# What You Need:
→ Seafood & Proteins
01 - 1 lb raw shrimp, peeled, deveined, and chopped
02 - 1 large egg
→ Dumpling Wrappers
03 - 24 square dumpling wrappers (4 inches each)
→ Vegetables & Aromatics
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced
06 - 1 small carrot, grated
07 - 1 cup napa cabbage, finely shredded
08 - 2 scallions, thinly sliced
09 - 2 tbsp ginger, finely grated
→ Sauces & Seasonings
10 - 2 tbsp soy sauce
11 - 1 tbsp sesame oil
12 - 2 tbsp oyster sauce
13 - 1 tbsp rice vinegar
14 - 1/2 tsp salt
15 - 1/4 tsp white pepper
→ Cheese & Dairy
16 - 14 oz ricotta cheese
17 - 5 oz mozzarella cheese, shredded
18 - 1.7 oz parmesan cheese, grated
→ For Baking
19 - 2 cups light chicken or vegetable broth
20 - 1 tbsp unsalted butter
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish with butter.
02 - Heat sesame oil in a skillet over medium heat. Cook onion, garlic, ginger, and carrot for 3-4 minutes until fragrant and softened.
03 - Add chopped shrimp and cook 2-3 minutes until just pink. Stir in cabbage, soy sauce, oyster sauce, rice vinegar, salt, and white pepper. Cook 2 more minutes. Remove from heat and cool slightly.
04 - Combine ricotta, egg, half the mozzarella, half the parmesan, and scallions in a bowl. Mix until smooth.
05 - Place 8 dumpling wrappers on the bottom of the dish, slightly overlapping if needed. Spread half the shrimp mixture evenly over wrappers, then top with half the ricotta mixture.
06 - Add another 8 dumpling wrappers. Layer with remaining shrimp filling, then remaining ricotta mixture.
07 - Place final 8 dumpling wrappers on top. Pour broth evenly over all layers. Sprinkle with remaining mozzarella and parmesan cheese.
08 - Cover dish tightly with aluminum foil. Bake for 30 minutes.
09 - Remove foil and bake another 15-20 minutes until top is golden brown and bubbling.
10 - Let the lasagna rest for 10 minutes before slicing and serving to allow layers to set.
# Expert Tips:
01 -
- The dumpling wrappers become incredibly tender, almost like fresh pasta sheets after soaking up that savory broth
- Two comfort food worlds collide in a way that feels both familiar and completely new
02 -
- Let the dish rest for at least ten minutes after baking, or the layers will slide apart when you cut it
- The dumpling wrappers should be slightly soft but not mushy, and they will continue absorbing liquid as they rest
03 -
- Work quickly when assembling so the wrappers on the bottom do not become too soggy before baking
- If the top browns too quickly, tent loosely with foil for the remaining cooking time