Easy, flavorful, juicy steamed dumpling lasagna layered with jerk-seasoned ground chicken and tender dumpling wrappers.
If you’ve seen the viral dumpling lasagna taking over social media, this is your sign to try it with a Caribbean twist! My Jerk Chicken Dumpling Lasagna takes everything we love about juicy, flavorful dumplings and combines it with the bold, aromatic flavors of Jamaican jerk chicken.
We’re talking ground chicken seasoned with jerk seasoning, allspice, fresh ginger, garlic, green onions, soy sauce, and sesame oil, layered between delicate dumpling wrappers and steamed until perfectly tender.
And the best part? There’s absolutely no folding, pinching, or wrapping individual dumplings. Just layer everything into a small baking dish, steam, and finish with soy sauce, chili crunch, and plenty of fresh green onions.
It’s one of those recipes that looks impressive but is surprisingly easy to pull together. If you love dumplings, jerk chicken, or a good viral food trend that’s actually worth making, you’re going to love this one.
What Is Dumpling Lasagna?
Dumpling lasagna is a viral recipe that takes the flavors and ingredients of traditional Asian-style dumplings and layers them together like lasagna instead of wrapping each dumpling individually.
Rather than spending time folding dozens of dumplings, you simply alternate layers of seasoned ground meat and dumpling wrappers in a heat-safe dish. Everything gets steamed together until the meat is cooked through and the wrappers become soft and tender.
My version takes that same concept and gives it a Jamaican-inspired spin with jerk seasoning, allspice, ginger, and garlic. It’s a fusion of Caribbean and Asian flavors that works beautifully together.
Why You’ll Love This Jerk Chicken Dumpling Lasagna
- No dumpling folding required. All the flavor of homemade dumplings without the extra work.
- Packed with flavor. Jerk seasoning, ginger, garlic, allspice, and sesame oil create a savory, aromatic filling.
- Perfectly juicy. Gelatin-rich bone broth helps keep the ground chicken moist as it steams.
- Easy to customize. Adjust the jerk seasoning and chili crunch to your preferred spice level.
- Great for individual servings. Make it in small, heat-safe baking dishes for a fun restaurant-style presentation.
Ingredients You’ll Need
Suggested quantities for approximately 2 generous servings. Adjust based on the size and depth of your baking dishes.
For the jerk chicken filling
- 1 lb ground chicken
- 1–2 tbsp Jamaican jerk seasoning, depending on spice preference and brand
- 3 green onions, finely chopped, plus more for garnish
- 1 tbsp freshly minced ginger
- 1 tbsp garlic paste
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ¼ tsp ground allspice
- ¼ cup gelatin-rich chicken bone broth
- Salt, to taste
For assembling
- 20–30 round dumpling wrappers, depending on dish size
- ¼–½ cup additional chicken bone broth, divided
For serving
- Soy sauce
- Chili crunch or chili crisp
- Freshly chopped green onions
How to Make Jerk Chicken Dumpling Lasagna
Prep time: 15 minutes | Cook time: approximately 20–30 minutes | Total time: 35–45 minutes
1. In a large mixing bowl, combine the ground chicken, jerk seasoning, chopped green onions, minced ginger, garlic paste, mirin, soy sauce, sesame oil, allspice, and a pinch of salt. Add ¼ cup of gelatin-rich chicken bone broth and mix until everything is evenly incorporated. The mixture should be moist and well combined.
2. Grab a small, deep, heat-safe baking dish that fits inside your steamer or steaming pan. Arrange a layer of dumpling wrappers along the bottom, slightly overlapping them to cover the surface.
3. Spoon a thin, even layer of the seasoned ground chicken mixture directly over the dumpling wrappers. Spread gently to cover the surface.
4. Add another layer of dumpling wrappers, followed by another thin layer of the chicken mixture. Continue alternating layers until you reach near the top of the dish, making sure the chicken is evenly distributed throughout.
5. Finish with a final layer of dumpling wrappers. Pour a little additional bone broth over the top and around the edges to help keep the wrappers moist and tender during steaming. You want enough liquid to hydrate the wrappers without completely submerging the lasagna.
6. Place the baking dish inside a steamer basket or a large pan fitted with a steaming rack. Add water to the bottom of the pan, keeping the water level below the baking dish. Cover with a lid and steam over medium heat for approximately 20–30 minutes, depending on the depth of your dish. Check that the center of the ground chicken reaches an internal temperature of 165°F before serving.
7. Carefully remove the dish from the steamer and allow it to rest for a few minutes. Finish with a drizzle of soy sauce, a generous spoonful of chili crunch, and freshly chopped green onions. Serve warm and enjoy!
Tips for the Best Dumpling Lasagna
Use gelatin-rich bone broth. This is one of my favorite additions because it helps keep the ground chicken juicy and adds richness to the filling. As the broth heats, it creates a flavorful, savory liquid that gets absorbed into the dumpling layers.
Don’t overdo the jerk seasoning. Jerk seasoning varies quite a bit between brands, especially when it comes to heat and salt. Start with a smaller amount, particularly if you’re using a concentrated wet jerk marinade.
Keep your layers thin. Thin, even layers of ground chicken help everything cook evenly. You don’t want thick sections of chicken surrounded by undercooked wrappers.
Don’t skip the broth on top. A little bone broth over the final layer helps prevent the top dumpling wrappers from drying out while steaming.
Make sure your dish is steam-safe. Not every oven-safe baking dish is designed for stovetop steaming. Use a dish specifically suitable for steaming and avoid sudden temperature changes.
Frequently Asked Questions
Can I use wonton wrappers instead of dumpling wrappers?
Yes! Wonton wrappers work well in this recipe. They’re generally thinner than traditional round dumpling wrappers, so the finished texture may be a little more delicate. Both are great options.
Can I use ground turkey instead of chicken?
Absolutely. Ground turkey makes a great substitute. Just be sure to use enough bone broth to keep the filling moist since lean ground turkey can dry out during cooking.
Is jerk chicken dumpling lasagna spicy?
It can be! The heat depends on the jerk seasoning you use. For a milder version, start with less jerk seasoning and use a mild chili crunch or leave it off entirely.
Can I make this ahead of time?
You can prepare the chicken filling up to 24 hours ahead and store it covered in the refrigerator. For the best texture, assemble the dumpling lasagna right before steaming so the wrappers don’t become overly soft.
How do I know when the dumpling lasagna is done?
The dumpling wrappers should be soft and tender, and the chicken should be fully cooked throughout. Use an instant-read thermometer to make sure the center of the chicken filling reaches 165°F.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat thoroughly, preferably by steaming, until the center reaches 165°F. Add a splash of broth if needed to keep the wrappers from drying out.
My Final Thoughts
I’m always here for a viral recipe that makes cooking something delicious a little easier, and this jerk chicken dumpling lasagna is exactly that.
It’s everything I love about a good dumpling: juicy, savory filling, tender wrappers, and plenty of flavor, without having to fold a single dumpling.
The Jamaican jerk seasoning gives it a little extra personality, while the ginger, garlic, soy sauce, and sesame oil bring everything together. And once you finish it with chili crunch and fresh green onions? So good.
If you try my Jerk Chicken Dumpling Lasagna, let me know what you think in the comments!
Jerk Chicken Dumpling Lasagna
Equipment
Ingredients
For the jerk chicken filling
- 1 lb ground chicken
- 1 tbsp Jamaican jerk seasoning, depending on spice preference and brand
- 3 green onions, finely chopped, plus more for garnish
- 1 tbsp – 1 tbsp freshly minced ginger
- 1 tbsp garlic paste
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/4 tsp ground allspice
- 1/4 cup gelatin-rich chicken bone broth
- Salt, to taste
For assembling
- 20–30 round dumpling wrappers, depending on dish size
- ¼–½ cup additional chicken bone broth, divided
For serving
- Soy sauce
- Chili crunch or chili crisp
- Freshly chopped green onions
- White sesame seeds
Instructions
- In a large mixing bowl, combine the ground chicken, jerk seasoning, chopped green onions, minced ginger, garlic paste, mirin, soy sauce, sesame oil, allspice, and a pinch of salt. Add ¼ cup of gelatin-rich chicken bone broth and mix until everything is evenly incorporated. The mixture should be moist and well combined.
- Grab a small, deep, heat-safe baking dish that fits inside your steamer or steaming pan. Arrange a layer of dumpling wrappers along the bottom, slightly overlapping them to cover the surface.
- Spoon a thin, even layer of the seasoned ground chicken mixture directly over the dumpling wrappers. Spread gently to cover the surface.
- Add another layer of dumpling wrappers, followed by another thin layer of the chicken mixture. Continue alternating layers until you reach near the top of the dish, making sure the chicken is evenly distributed throughout.
- Finish with a final layer of dumpling wrappers. Pour a little additional bone broth over the top and around the edges to help keep the wrappers moist and tender during steaming. You want enough liquid to hydrate the wrappers without completely submerging the lasagna.
- Place the baking dish inside a steamer basket or a large pan fitted with a steaming rack. Add water to the bottom of the pan, keeping the water level below the baking dish. Cover with a lid and steam over medium heat for approximately 20–30 minutes, depending on the depth of your dish. Check that the center of the ground chicken reaches an internal temperature of 165°F before serving.
- Carefully remove the dish from the steamer and allow it to rest for a few minutes. Finish with a drizzle of soy sauce, a generous spoonful of chili crunch, and freshly chopped green onions. Serve warm and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
