Garlic Junkie Dumpling Lasagna
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Lasagna
Servings
4-6
Prep Time
20 minutes
Cook Time
25 minutes
Lasagna meets dumpling night in this unapologetically savory mashup. Garlic Junkie brings deep, roasty garlic flavor to a juicy pork and fennel filling, layered between tender wonton wrappers like a shortcut pasta dream. A swipe of miso-laced ricotta adds creamy umami, chili crisp brings heat, and Parmigiano-Reggiano finishes it with that golden, bubbly top we all chase.
It’s cozy, a little unexpected, and built for anyone who believes there’s no such thing as too much garlic.
Author:Chef Cynthia
Ingredients
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1 lb ground pork
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1 cup fresh fennel bulb, very finely chopped
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¼ cup green onions, thinly sliced (green + pale white parts)
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2 each cloves garlic, grated
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1 Tbsp soy sauce
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1 tsp kosher salt
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½ tsp black pepper
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2 tsp Spiceology Garlic Junkie seasoning
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1½ cups whole-milk ricotta
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1½ Tbsp white miso
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1 each lemon, zest and juice (don’t make filling too runny)
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1 Tbsp olive oil
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Black pepper, to taste
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~30–35 square wonton wrappers
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½ cup chili crisp (to taste)
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¾ cup grated Parmigiano-Reggiano
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Neutral oil or melted butter, for brushing
Pork & Fennel Filling
Miso Ricotta
Assembly
Directions
Make the Filling: Gently mix all pork filling ingredients until just combined. (Do not overmix or your pork mixture will be tough)
Mix the Miso Ricotta: Stir all ingredients until smooth and creamy.
Assemble: Preheat the oven to 375°F. Lightly oil in small ramekins. Layer wet wonton wrappers, pork filling, miso ricotta, chili oil, and brush lightly with oil. Repeat as many times as you can (generally 3-5 layers). Finish with wonton layer, oil, and Parm.
Bake: Cover loosely and bake for 18-20 minutes. Uncover and bake for 8-10 minutes until bubbly and golden.
Finish & Serve: Top with sliced scallions, optional fennel fronds, and extra chili crisp.
