Dumpling Lasagna Skillet Turkey (Print out)

One-pan dish with ground turkey, tender cabbage, and layered dumpling wrappers in tomato and cheese sauce.

# What You'll Need:

→ Proteins

01 - 1 pound ground turkey

→ Vegetables

02 - 1 small head green cabbage, shredded (approximately 4 cups)
03 - 1 medium yellow onion, diced
04 - 2 garlic cloves, minced

→ Sauces and Dairy

05 - 2 cups marinara or tomato pasta sauce
06 - 1 cup ricotta cheese
07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese

→ Dumpling Layer

09 - 10 to 12 round dumpling wrappers

→ Seasonings

10 - 1 tablespoon olive oil
11 - 1 teaspoon dried Italian herbs or basil
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - Pinch of red pepper flakes, optional

# How to Make It:

01 - Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and cook for 3 minutes until softened. Add minced garlic and cook for 1 minute more.
02 - Add ground turkey, salt, pepper, and Italian herbs. Cook while breaking up the meat until browned and cooked through, approximately 6 to 7 minutes.
03 - Stir in shredded cabbage and cook for 5 to 6 minutes until softened. Pour in 1 cup of marinara sauce and simmer for 2 minutes.
04 - Remove half of the turkey-cabbage mixture from the skillet and set aside.
05 - Arrange half of the dumpling wrappers over the mixture in the skillet, overlapping as needed.
06 - Spread half of the ricotta over the wrappers. Sprinkle with half of the mozzarella and Parmesan.
07 - Layer the reserved turkey-cabbage mixture on top, followed by the remaining dumpling wrappers.
08 - Spread the remaining marinara sauce, then dollop with the remaining ricotta. Top with remaining mozzarella and Parmesan.
09 - Cover the skillet with a lid or foil and cook over low heat for 10 minutes to steam the dumpling wrappers.
10 - Broil under the oven grill uncovered for 2 to 3 minutes until bubbly and lightly browned.
11 - Rest for 5 minutes before slicing and serving.

# Expert Advice:

01 -
  • It comes together in one skillet: No juggling multiple pans or waiting for water to boil, just build and cook while you sip your drink.
  • The dumpling wrappers stay pillowy inside but get crispy at the edges: They're like the best part of both dumplings and lasagna noodles combined.
  • Ground turkey keeps it lighter but still deeply satisfying: You won't feel weighed down, yet it's the kind of meal that sticks with you.
  • It freezes beautifully: Make two and save one for a night when cooking feels impossible.
02 -
  • Don't skip the resting period at the end: I learned this the hard way when I sliced too early and watched the whole thing collapse into a delicious but shapeless pile, which tasted fine but looked tragic.
  • Dumpling wrappers need moisture or they'll dry out: The ten minutes of covered cooking is non-negotiable—they steam themselves into tender layers instead of staying stiff and chewy.
  • The broiler is your friend but requires respect: It can turn melted cheese into burnt parchment in the blink of an eye, so stay in the kitchen and watch it happen.
03 -
  • If you can't find round dumpling wrappers, square wonton wrappers work too: They'll create sharper corners, but they cook the same way and honestly look kind of elegant when layered.
  • Use a mixture of cheeses for even more depth: Try ricotta mixed with a little mascarpone, or add a handful of grated Fontina to the mozzarella—it changes the whole flavor profile in the best way.
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