I turned my favorite restaurant dumplings into this cozy vegan soup dumpling lasagna! Packed with ginger, rich broth, and tender noodles in one baking dish.
I love soup dumplings with all my heart, but folding fifty tiny pleats on a Tuesday night? Not happening in my house. A few months ago, I had a wild craving for Chinese takeout flavors and a box of lasagna noodles sitting in my pantry. So, I layered rich broth, seasoned plant-based meat, and savory aromatics into a casserole pan. The result was this vegan soup dumpling lasagna, and my friends now beg me to make it for every gathering.
What Sold Me on This Recipe
- All the flavor, zero folding: You get the gingery, savory punch of classic xiao long bao without spending two hours hand-wrapping delicate dough.
- Actually soupy inside: Layering a rich, agar-agar set broth between noodles keeps the center intensely juicy and saucy after baking.
- Feeds our entire crowd: One standard casserole dish yields six generous portions, making dinner stress-free when I host friends.
- Pantry-friendly shortcut: Using regular dried lasagna sheets saves so much time compared to making scratch dumpling wrappers.
- Completely dairy-free and plant-based: We use simple plant proteins and rich mushroom stock so everyone at my table can dig in.
Grab These Ingredients
- 12 regular lasagna noodles (boiled until just pliable, about 7 minutes)
- 1 lb plant-based ground meat (I use Beyond or Impossible)
- 3 cups rich vegetable or shiitake broth
- 1 tbsp agar-agar powder (my secret for holding the soup layer together)
- 3 tbsp soy sauce (divided: 2 tbsp for filling, 1 tbsp for soup)
- 1 tbsp dark soy sauce
- 2 tbsp toasted sesame oil (divided)
- 2 tbsp fresh ginger, finely minced
- 4 cloves garlic, finely minced
- 5 green onions, thinly sliced (save dark green tops for garnish)
- 1 tbsp Shaoxing cooking wine (or dry sherry)
- 1 tsp ground white pepper
- 2 cups shredded napa cabbage (finely chopped)
- Chili oil and Chinese black vinegar (for serving)
Here’s How I Make It
- Simmer the soup base: Pour the vegetable broth, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and agar-agar powder into a small saucepan. Whisk over medium-high heat until it comes to a full boil, then let it simmer for 2 minutes so the agar activates. Remove from the heat and let it cool slightly.
- Brown the filling: Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the plant-based ground meat, breaking it up with a wooden spoon for 4 to 5 minutes until browned.
- Add aromatics: Stir in the minced ginger, garlic, chopped white parts of the green onions, and shredded napa cabbage. Cook for 3 minutes until the cabbage wilts down and your kitchen smells incredible.
- Season the meat: Pour in 2 tablespoons soy sauce, dark soy sauce, Shaoxing wine, and white pepper. Stir well for 1 minute, take the pan off the heat, and let it sit.
- Prep your oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with sesame oil.
- Layer the noodles: Lay 4 par-boiled lasagna sheets across the bottom of the dish, overlapping them slightly to catch the liquid.
- Add meat and broth: Spread half of the seasoned meat mixture evenly over the pasta. Ladle 1 cup of the warm agar broth directly over the meat layer.
- Repeat the layers: Place another 4 noodles on top, spread the remaining meat mixture, and ladle another cup of broth over the surface. Finish with the final 4 noodles on top, then pour the remaining broth all over the top layer to keep the pasta moist.
- Cover and bake: Cover the dish tightly with aluminum foil so steam doesn’t escape. Bake at 375°F for 25 minutes.
- Rest before slicing: Remove the foil and let the lasagna rest on your counter for 10 minutes. This resting time is key because it lets the soup settle into the layers instead of running all over your cutting board.
Tips That Actually Help
- Don’t skip the agar-agar: Plain starch gets gummy, but agar-agar melts into a clear, savory soup inside the hot lasagna layers.
- Keep noodles slightly firm: Boil your pasta for only 7 minutes. If you cook them all the way through before baking, they turn to mush in the oven.
- Chop your cabbage tiny: Big shreds of cabbage create air pockets between the pasta sheets, so I chop mine very finely.
Recipe Twists I’ve Tried
- Mushroom-Lover’s Version: I swapped half the plant meat for finely minced king oyster and shiitake mushrooms, and the earthy richness was incredible.
- Spicy Sichuan Style: I stirred 2 tablespoons of spicy chili bean paste (doubanjiang) straight into the meat filling for an extra kick of heat.
Storing and Serving Leftovers
- In the fridge: Keep slices in an airtight container for up to 4 days. Reheat individual squares in the microwave for 2 minutes with a damp paper towel over top to trap steam.
- What to serve alongside: Drizzle every slice with spicy chili crisp and aged Chinkiang black vinegar. I always serve this with steamed bok choy or a crisp smashed cucumber salad.
Questions People Ask Me
Can I make this dish ahead of time?
Yes, I often assemble the entire dish in the morning, cover it with foil, and keep it in the fridge. When dinner comes, just bake it for an extra 5 minutes straight from cold.
Can I use gluten-free lasagna noodles?
I’ve made this with brown rice lasagna sheets and it worked great. Just make sure to par-boil them carefully so they don’t break apart while layering.
Will regular gelatin work instead of agar?
If you aren’t strictly vegan, traditional gelatin works the same way. But for plant-based cooking, agar-agar is my absolute favorite choice for recreating that authentic dumpling soup texture.
Why is my lasagna dry on top?
Tightly crimping your foil around the edges is essential. Trapping the steam keeps the top noodles soft and tender while baking.
Can I freeze the leftovers?
I don’t recommend freezing this one. The noodles lose their pleasant chew and the broth tends to separate once thawed.
One Last Thing
If you love dumplings as much as I do, this vegan soup dumpling lasagna is about to become your new favorite comfort dinner. Give it a try this week, snap a picture for your dinner board, and save it on Pinterest so you have it ready for the weekend! Let me know in the comments how your layers turn out!