Can I use regular lasagna noodles instead of dumpling wrappers?

No—dumpling wrappers are thinner and steam properly in this dish. Lasagna noodles require boiling and would become too thick and chewy in a steaming setup.

What's the best way to prevent the dumpling wrappers from sticking together?

Lightly brush each wrapper with oil or water between layers, and ensure your steaming vessel is lined or oiled so layers don't adhere to the pan.

Can I assemble this ahead of time?

Yes—assemble up to 4 hours ahead, cover with plastic wrap, and refrigerate. Steam just before serving; add 2–3 minutes to the cook time if starting from cold.

Is this dish naturally vegan?

Yes, as written with plant-based ground meat. Confirm your dumpling wrappers contain no eggs; some brands do.

What if I don't have nori?

Omit it or replace with finely chopped spinach for color and umami depth, though the flavor will differ slightly.

Lumpia Shanghai Dumpling Lasagna (Vegan)

Name: Lumpia Shanghai Dumpling Lasagna (Vegan)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1/2 cup water chestnuts, sliced; 1/2 cup green onions, roughly chopped; 1 medium carrot, roughly chopped; 2 sheets nori, crumbled; 3 cloves garlic; 1 lb plant-based ground meat; 2 tbsp soy sauce; salt, to taste; black pepper, to taste; 1 package dumpling wrappers; 1 cup water; 1/4 cup soy sauce (for sauce); 3 tbsp white vinegar; 2 tbsp water (for sauce); 1 tsp sugar; 1/4 tsp black pepper (for sauce); 1 small shallot, finely diced; 2 cloves garlic, minced (for sauce); 1 jalapeño, finely diced; 1/2 lemon, juiced; chili oil, for garnish; sliced green onions, for garnish; sesame seeds, for garnish

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Lumpia Shanghai Dumpling Lasagna (Vegan) | CookOS

Ingredients

1/2 cup water chestnuts, sliced
1/2 cup green onions, roughly chopped
1 medium carrot, roughly chopped
2 sheets nori, crumbled
3 cloves garlic
1 lb plant-based ground meat
2 tbsp soy sauce
salt, to taste
black pepper, to taste
1 package dumpling wrappers
1 cup water
1/4 cup soy sauce (for sauce)
3 tbsp white vinegar
2 tbsp water (for sauce)
1 tsp sugar
1/4 tsp black pepper (for sauce)
1 small shallot, finely diced
2 cloves garlic, minced (for sauce)
1 jalapeño, finely diced
1/2 lemon, juiced
chili oil, for garnishoptional
sliced green onions, for garnishoptional
sesame seeds, for garnishoptional

23 Ingredients

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Instructions

1
In a food processor, combine water chestnuts, green onions, carrots, nori, and garlic. Pulse until finely chopped.
2
In a large mixing bowl, add the plant-based ground meat, soy sauce, salt, and pepper. Add the processed vegetable mixture and mix until well combined.
3
Spread a layer of the filling mixture into the bottom of a baking dish.
4
Top with a single layer of dumpling wrappers. Repeat the process of layering filling and wrappers until you reach the top of the dish, ending with a layer of wrappers.
5
Pour 1 cup of water over the final layer of dumpling wrappers to help with steaming.
6
Place the baking dish inside a large pot or pan with a small amount of water in the bottom. Cover the pot with a lid.
7
Steam the dish on the stovetop until the filling is cooked through and the wrappers are tender.
8
While the lasagna steams, prepare the sauce. In a small bowl, combine soy sauce, vinegar, water, sugar, and black pepper.
9
Add the diced shallot, minced garlic, diced jalapeño, and a squeeze of lemon juice to the sauce. Stir to combine.
10
Once cooked, carefully remove the baking dish from the pot.
11
Drizzle the prepared sauce over the top of the dumpling lasagna. Garnish with chili oil, sliced green onions, and sesame seeds.
12
Slice and serve immediately.