Baked Chicken Dumpling Lasagna

Soft layers of wonton wrappers and juicy chicken dumpling filling are baked gently with chicken stock until tender and silky. Finished with chilli oil, spring onion and sesame seeds, it has everything I love about steamed dumplings in an easy family-style casserole.

Chicken dumplings have become one of those recipes I return to in several different forms, always using the same ginger, garlic and sesame-scented filling at the centre. After making individual steamed dumpling cups, I wanted the same soft, juicy layers in one dish that could simply be brought to the table and shared.

Thin layers of chicken filling sit between overlapping wonton wrappers, with just enough chicken stock to soften everything as it cooks. Covered tightly in the oven, the wrappers gently steam while the filling stays beautifully tender underneath. A drizzle of chilli oil, fresh spring onion and sesame seeds at the end gives all those familiar dumpling flavours without folding a single dumpling.

Prep: 20 min · Cook: 40 min · Serves: 4 · Cuisine: Asian · Category: Dinner

Ingredients

Chicken Dumpling Filling

• 500 g chicken mince, not extra lean
• 1 clove garlic, finely minced
• 3 tbsp fresh ginger, finely minced
• 1 cup green cabbage, very finely chopped
• 1 spring onion, thinly sliced
• 1 egg
• ½ tsp salt
• ½ tsp white pepper
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp cornflour mixed with 2 tbsp water

For the Layers

• 20–24 wonton wrappers, approximately
• ⅓ cup (80 ml) chicken stock
• Neutral oil, for greasing

To Finish

• Chilli oil or chilli crisp, to taste
• 1 spring onion, thinly sliced
• Sesame seeds, for serving

Method

1. Preheat the oven to 170°C fan forced or 190°C conventional. Lightly grease a 17 × 23 cm casserole dish.
2. Finely chop the cabbage, mince the garlic and ginger, and slice the spring onion. Add the chicken mince, garlic, ginger, cabbage, spring onion, egg, salt, white pepper, sesame oil and soy sauce to a large bowl.
3. Mix the cornflour with 2 tablespoons of water to form a slurry, then add it to the chicken mixture. Mix thoroughly until the filling becomes slightly sticky and everything is evenly combined.
4. Arrange a layer of wonton wrappers over the base of the casserole dish, overlapping them slightly so the bottom is covered.
5. Spread one-third of the chicken filling evenly over the wrappers in a thin layer. Add another overlapping layer of wonton wrappers, followed by another third of the filling. Repeat once more, then finish with a final layer of wonton wrappers.
6. Slowly pour the chicken stock over and around the layered casserole, allowing it to settle between the wrappers and around the edges.
7. Cover the casserole dish tightly with foil. Bake for 40 minutes, or until the chicken is completely cooked through and the wonton wrappers are soft and tender. The centre of the chicken filling should reach 75°C.
8. Remove from the oven and leave covered to rest for 5 minutes.
9. Remove the foil, drizzle with chilli oil or chilli crisp and scatter with sliced spring onion and sesame seeds. Spoon or cut into generous portions and serve warm.

Serving Suggestion

Serve straight from the casserole dish with extra chilli oil at the table. A fresh, crunchy side balances the softness of the layers, so a Crunchy Asian Cabbage Slaw or a Rainbow Ribbon Salad with Sesame, Chilli & Lime works beautifully alongside. For a heartier spread, a bowl of Black Pepper Rice rounds the meal out.

Storage Notes

Refrigerate leftovers in an airtight container for up to 3 days. Reheat covered so the wonton wrappers remain soft and the filling does not dry out.

Notes

Keep the chicken layers fairly thin. Spreading the filling evenly allows the chicken to cook gently while giving you distinct layers of soft wonton and juicy filling.

Cover the casserole tightly for the entire cooking time. The trapped steam is what softens the wonton wrappers and gives the finished dish its tender dumpling texture.

Regular chicken mince works better than extra lean mince here. A little fat helps the filling remain soft and juicy during the longer oven cook.

Bok choy can replace the cabbage if needed. Finely chop it and pat it dry after washing before adding it to the filling.

Wonton wrapper sizes vary between brands, so the exact number required may change slightly. Overlap them enough to cover each layer without worrying about making the sheets perfectly even.

The Grace Table Tip

Keep the wonton wrappers under a damp tea towel while you build the layers so the ones waiting do not dry out and crack. A soft, pliable wrapper sits far more neatly over the filling and lifts without tearing, which makes the whole dish quicker to assemble.

The ⅓ cup of chicken stock is intentional. It provides enough moisture to soften the wrappers without leaving the casserole swimming in broth.