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Jerk Chicken Dumpling Lasagna

This jerk chicken dumpling lasagna puts a Caribbean twist on the viral recipe with seasoned ground chicken, tender wrappers, bone broth and chili crunch.
Prep Time15 minutes
Cook Time25 minutes
Servings: 6 serving
Author: natasha

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!