Dumpling Lasagna

This Asian Fusion dinner recipe combines authentic flavors with modern cooking techniques. This recipe is adjusted for users experiencing High blood pressure. Ready in 50 minutes, serves 6 people. Serve warm, garnished with extra green onions and alongside steamed baby bok choy or a crisp snap pea salad.

Cuisine: Asian Fusion Type: Dinner Time: 50 min Servings: 6 Calories: 268 per serving
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Nutrition Information

Each serving contains approximately 268 calories and 27.0g of protein. Macronutrients include 31.0g carbohydrates and 4.0g fats per serving.

Per Serving

Calories
268
Protein
27.0g
Carbohydrates
31.0g
Fats
4.0g

Total

Calories
1608
Protein
162.0g
Carbohydrates
186.0g
Fats
24.0g

Ingredients

This recipe requires 10 ingredients. All ingredients are commonly available at grocery stores.

  • 1.5 lb lean ground chicken breast
    99% lean
  • 15.0 whole rice paper wrappers
    8-inch round sheets, briefly softened in warm water before use
  • 4.0 cup green cabbage
    finely shredded into bite-sized pieces
  • 2.0 cup carrots
    peeled and grated
  • 0.5 cup green onions
    thinly sliced, white and green parts separated
  • 4.0 clove fresh garlic
    finely minced
  • 2.0 tbsp fresh ginger
    peeled and finely minced
  • 2.0 tbsp coconut aminos
    low-sodium soy sauce alternative
  • 1.0 tbsp avocado oil
    for sautéing (sesame-free alternative)
  • 1.0 tbsp unseasoned rice vinegar
    no added sugar

Instructions

Follow these 4 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Preparation and Mise en Place

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch (22x33 cm) baking dish.
  2. Finely shred 4 cups green cabbage (300g) and peel and grate 2 cups carrots (220g).
  3. Thinly slice 0.5 cups green onions (50g), separating the white parts from the green parts. Finely mince 4 cloves fresh garlic (12g) and 2 tbsp fresh ginger (30g).
  4. Measure 2 tbsp coconut aminos (30ml) and 1 tbsp unseasoned rice vinegar (15ml) into a small bowl to have the sauce mixture ready.
  5. Set up a wide, shallow bowl filled with warm water for softening the 15 rice paper wrappers (150g).

2. Cook the Dumpling Filling

  1. Heat 1 tbsp avocado oil (15ml) in a large skillet over medium-high heat.
  2. Add 1.5 lb lean ground chicken breast (680g) to the skillet, breaking it apart with a spatula. Cook until fully browned and cooked through.
  3. Stir in the minced garlic, minced ginger, and the white parts of the green onions, cooking until highly fragrant.
  4. Add the shredded cabbage and grated carrots to the skillet, tossing continuously until the vegetables begin to soften and reduce in volume.
  5. Pour in the prepared coconut aminos and rice vinegar mixture. Stir well to evenly coat the filling, then remove the skillet from the heat.

3. Layer the Rice Paper and Filling

  1. Briefly dip 5 rice paper wrappers one by one into the warm water until pliable. Arrange them slightly overlapping to cover the bottom of the prepared baking dish.
  2. Spread half of the cooked chicken and vegetable filling evenly over the bottom rice paper layer.
  3. Soften another 5 rice paper wrappers in the warm water and layer them evenly over the filling.
  4. Spread the remaining half of the filling evenly over the middle rice paper layer.
  5. Soften the final 5 rice paper wrappers and arrange them neatly on top to completely seal the bake.

4. Bake the Dish

  1. Place the assembled baking dish on the middle rack of the preheated oven.
  2. Bake undisturbed until the top layer of rice paper becomes crispy and achieves a light golden brown color.
  3. Remove the dish from the oven and let it rest briefly. Garnish with the reserved green parts of the green onions before slicing and serving.

Plating

  1. Use a sharp knife lightly brushed with a drop of avocado oil to slice the bake into neat, clean squares without tearing the rice paper layers.
  2. Carefully lift and place a warm square directly into the center of a wide, shallow dinner plate.
  3. Arrange a serving of vibrant steamed baby bok choy or a crisp snap pea salad tightly to one side of the bake to add height and fresh, textural contrast.
  4. Scatter the reserved sliced green onions generously over the top of the bake for a burst of bright color and fresh aromatic flavor.
  5. Dot a minimal amount of coconut aminos cleanly around the outer edge of the plate to finish the dish with a professional, authentic touch while keeping sodium levels low.

Family Beverage

Iced green tea with fresh lime slices or sparkling water with cucumber ribbons

Alcohol Beverage

Chilled dry Riesling or a crisp Pinot Grigio

Serving Suggestions

Serve warm, garnished with extra green onions and alongside steamed baby bok choy or a crisp snap pea salad.

Notes

Rely heavily on fresh ginger, garlic, and green onions for vibrant flavor to naturally keep sodium levels very low. Incorporating plenty of shredded cabbage and carrots into the filling adds volume, dietary fiber, and essential nutrients. Ensure the rice paper sheets are briefly but fully softened in warm water before layering to prevent dry edges during baking.

Storage

Cool the bake completely before storing. Cut into individual portions and keep in an airtight container in the refrigerator for up to 3 days. Place a slightly damp piece of parchment paper over the top of the portions before sealing the lid to prevent the delicate rice paper edges from drying out and cracking.

Freezing

Freezing is not advised for this dish. Softened rice paper wrappers hold moisture and will become mushy and lose their structural integrity when thawed and reheated. For the best texture and flavor, keep it fresh or refrigerated.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: sesame. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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