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This Lumpia-Inspired Dumpling Lasagna takes the flavors of Filipino Lumpiang Shanghai and turns them into something unexpected. Instead of rolling individual spring rolls, you layer the savory filling with dumpling wrappers lasagna-style, then steam everything until tender. The result is a dish that’s part lumpia, part dumpling, part lasagna, and entirely delicious.
This is perfect when you want lumpia flavors but don’t want to spend time rolling and frying. It’s also great for a crowd since you can slice it into portions and serve family-style.
Table of Contents
Why You’ll Love This Recipe
- All the lumpia flavor, none of the rolling. You get the classic Filipino Lumpiang Shanghai filling with water chestnuts, nori, and savory seasonings, but layered instead of rolled. Much easier to feed a group.
- Dumpling wrappers get silky and tender. Steaming transforms the wrappers into soft, delicate layers that soak up the filling’s flavor.
- Topped with sawsawan. The tangy, garlicky vinegar sauce cuts through the richness and adds that essential Filipino flavor.
- Great for meal prep. Make it ahead, slice into portions, and reheat throughout the week.
Ingredients You’ll Need
- Water chestnuts – Add crunch and slight sweetness. Drain before using.
- Green onions – Roughly chopped with the whites removed. Use only the greens for the filling.
- Carrot – Peeled and roughly chopped. Adds natural sweetness and color.
- Nori sheet – Torn into small pieces. This adds umami depth and a subtle oceanic flavor in place of shrimp.
- Garlic – Fresh garlic, roughly chopped for the food processor.
- Plant-based ground beef – 1.5 lbs total. Impossible Foods or Beyond Beef both work great.
- Soy sauce or tamari – Adds salty, savory depth to the filling.
- Salt and pepper – For seasoning.
- Dumpling wrappers – Round or square wrappers both work. You’ll need enough to create three layers.
- Water – For steaming the dumpling lasagna.
Equipment Needed
- Food processor
- Large mixing bowl
- 7×9-inch heatproof dish or tray (about 3 inches deep)
- Steaming basket
- Large pot or pan with lid
- Knife and cutting board
Tips for the Best Results
- Process the vegetables finely. Everything should be uniform and chopped so it distributes evenly throughout the filling.
- Use a heatproof dish. Make sure your dish is suitable for steaming. Ceramic, glass, or metal pans work.
- Layer like lasagna. Spread the filling evenly in each layer so every slice has a good balance of filling and wrappers.
- Don’t skip the water. Pouring water over the top before steaming helps the wrappers cook through and become tender.
- Watch the water level. Make sure your steaming pot has 2-3 inches of water and doesn’t run dry during the 20 minutes.
Serving Suggestions
- With sawsawan – The tangy vinegar sauce is essential. Drizzle it generously over the top.
- Add toppings – Chili oil, sliced green onions, sesame seeds, and fresh cilantro all work beautifully.
- With rice – Serve alongside steamed jasmine rice for a complete meal.
- As an appetizer – Cut into smaller servings for group gatherings and parties.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
- Reheating: Steam again for 5-10 minutes to reheat, or microwave individual portions for 1-2 minutes.
- Freezer: Not recommended, as the dumpling wrappers can become mushy when thawed.
Your Questions, Answered
Yes! Any plant-based ground works. Like Lightlife or Beyond Meat. You can also get creative and make your own using tofu or mushrooms!
Wonton wrappers work as a substitute. They’re thinner but will still steam up nicely.
Steaming is what gives the wrappers their characteristic silky texture. Baking will dry them out.
The dumpling wrappers should look wrinkled and dimpled, and the filling should be cooked through after 20 minutes of steaming.
Yes! Assemble the entire dish, cover tightly, and refrigerate for up to 24 hours before steaming.
More Filipino-Inspired Recipes You May Enjoy:
If you make this Lumpia Dumpling Lasagna, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.
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Lumpia-Inspired Dumpling Lasagna
- Total Time: 40 minutes
- Yield: 6–8 Servings 1x
- Diet: Vegan
Description
This lumpia dumpling lasagna layers Filipino Lumpiang Shanghai-inspired filling with dumpling wrappers for a creative fusion dish. Steamed until tender and topped with savory sawsawan, it’s comfort food reimagined.
Ingredients
For the Filling:
- 1 can (8 oz) water chestnuts, drained
- ¾ cup green onions, roughly chopped (whites removed)
- 1 large carrot, peeled and roughly chopped
- 1 sheet nori, torn into small pieces
- 4 cloves garlic, roughly chopped
- 2 packs (1.5 lbs) plant-based ground beef (we used Impossible)
- 2 tablespoons soy sauce or tamari
- ½ teaspoon salt
- ½ teaspoon black pepper
- Dumpling wrappers (round or square)
- 6 tablespoons water
For Serving:
- Sawsawan
- Chili oil
- Sliced green onions
- Toasted sesame seeds
- Cilantro
Instructions
- Process the vegetables. In a large food processor, add the water chestnuts, green onions, carrot, nori, and garlic. Process until everything is very finely chopped and uniform in consistency.
- Mix the filling. Transfer the processed vegetables to a large bowl. Add the plant-based ground beef, soy sauce, salt, and pepper. Mix well until everything is evenly combined.
- Layer the lasagna. In a 7×9-inch, 3-inch deep heatproof dish (or something similar), spread about one-third of the meat mixture in an even layer. Top with 9 dumpling wrappers, overlapping minimally (like lasagna). Add another layer of meat filling, then dumpling wrappers, then meat filling, then a final layer of dumpling wrappers. Gently pour the 6 tablespoons of water over the top.
- Steam. Place the heatproof dish in a steaming basket. Set the basket on top of a pot with 2-3 inches of water. Cover with a lid and steam over high heat for 20 minutes.
- Check for doneness. The dumpling wrappers should be wrinkly and dimpled, and the filling should be cooked through.
- Serve. Carefully remove the dish from the steamer. Top with sawsawan, chili oil, sliced green onions, and sesame seeds. Slice and serve hot.
Notes
- Heatproof dish: Make sure your dish can withstand steam. Glass, ceramic, or metal work well.
- Watch the water level: Keep an eye on the pot to ensure it doesn’t run dry.
- Make ahead: Assemble completely, cover, and refrigerate for up to 24 hours before steaming.
- Storage: Refrigerate leftovers for up to 4 days. Reheat by steaming for 5-10 minutes.
- Dumpling wrappers: If you can’t find dumpling wrappers, wonton wrappers work as a substitute. They’re thinner but will still steam up nicely.
- Prep Time: 20 Minutes
- Cook Time: 20 Minutes
- Category: Appetizer, Dinner
- Method: Food Processor, Steaming, Stove Top
- Cuisine: Filipino
