Ginger-Scallion Turkey Dumpling Lasagna

Both systems are shown; the toggle changes their order. US equivalents are approximate. Metric amounts are the recipe reference. Ounces (oz) measure weight; fl oz measures volume. Use level US measuring spoons.

• 1 lb 5.2 oz (600 g) raw 93% lean ground turkey 600 g (1 lb 5.2 oz) raw 93% lean ground turkey
• 6.3 oz (180 g) refrigerated thin square wonton wrappers, approximately 27 Nasoya wrappers; use 3–3½-inch (7.5–9 cm) squares 180 g (6.3 oz) refrigerated thin square wonton wrappers, approximately 27 Nasoya wrappers; use 7.5–9 cm (3–3½-inch) squares
• 14.1 oz (400 g) green cabbage, finely shredded 400 g (14.1 oz) green cabbage, finely shredded
• 7.1 oz (200 g) white mushrooms, finely chopped 200 g (7.1 oz) white mushrooms, finely chopped
• 2.1 oz (60 g) scallions, sliced; reserve 0.71 oz (20 g) green tops for finishing 60 g (2.1 oz) scallions, sliced; reserve 20 g (0.71 oz) green tops for finishing
• 0.71 oz (20 g) fresh ginger, peeled and finely grated 20 g (0.71 oz) fresh ginger, peeled and finely grated
• 0.42 oz (12 g) garlic, finely minced 12 g (0.42 oz) garlic, finely minced
• 0.35 oz (10 g) olive oil, divided 10 g (0.35 oz) olive oil, divided
• About 1 US cup (240 mL) water, plus up to ¼ US cup (60 mL) more only if needed during baking 240 mL (about 1 US cup) water, plus up to 60 mL (about ¼ US cup) more only if needed during baking
• 3 US tbsp (45 mL) reduced-sodium soy sauce, divided: 2 US tbsp (30 mL) for the filling and 1 US tbsp (15 mL) for the finish 45 mL (3 US tbsp) reduced-sodium soy sauce, divided: 30 mL (2 US tbsp) for the filling and 15 mL (1 US tbsp) for the finish
• 2 US tbsp (30 mL) unseasoned rice vinegar, divided equally 30 mL (2 US tbsp) unseasoned rice vinegar, divided equally
• 0.49 oz (14 g) honey, divided equally 14 g (0.49 oz) honey, divided equally
• 0.18 oz (5 g) toasted sesame oil 5 g (0.18 oz) toasted sesame oil
• 0.035 oz (1 g) crushed red pepper flakes 1 g (0.035 oz) crushed red pepper flakes

Instructions

1. Heat a conventional oven to 375°F / 190°C. Use 0.07 oz (2 g) of the measured olive oil to lightly coat the baking dish. Keep the wrappers covered with a damp towel while working. Heat a conventional oven to 375°F / 190°C. Use 2 g (0.07 oz) of the measured olive oil to lightly coat the baking dish. Keep the wrappers covered with a damp towel while working.
2. Heat the remaining 0.28 oz (8 g) oil in a wide nonstick skillet over medium-high heat. Add the turkey and break it into small crumbles. Cook, stirring, until it reaches 165°F / 74°C on a food thermometer; allow roughly 10–15 minutes, but use temperature rather than the clock. Transfer the cooked turkey to a clean bowl, retaining the pan juices. Heat the remaining 8 g (0.28 oz) oil in a wide nonstick skillet over medium-high heat. Add the turkey and break it into small crumbles. Cook, stirring, until it reaches 165°F / 74°C on a food thermometer; allow roughly 10–15 minutes, but use temperature rather than the clock. Transfer the cooked turkey to a clean bowl, retaining the pan juices.
3. In the same skillet, cook the cabbage and mushrooms, stirring, until the cabbage has softened and most of the released water has evaporated, roughly 7–10 minutes. Add the 1.4 oz (40 g) cooking portion of scallions, ginger and garlic; stir for 1 minute. If the pan starts to catch, add a small splash from the measured 1 US cup (240 mL) water rather than extra oil. In the same skillet, cook the cabbage and mushrooms, stirring, until the cabbage has softened and most of the released water has evaporated, roughly 7–10 minutes. Add the 40 g (1.4 oz) cooking portion of scallions, ginger and garlic; stir for 1 minute. If the pan starts to catch, add a small splash from the measured 240 mL (about 1 US cup) water rather than extra oil.
4. Return the turkey and its juices. Add the rest of the measured water, 2 US tbsp (30 mL) soy sauce, 1 US tbsp (15 mL) vinegar and 0.25 oz (7 g) honey. Bring to a simmer, stirring thoroughly. The filling should be moist and loose, with some liquid available to wet the wrappers, not dry crumbles. Return the turkey and its juices. Add the rest of the measured water, 30 mL (2 US tbsp) soy sauce, 15 mL (1 US tbsp) vinegar and 7 g (0.25 oz) honey. Bring to a simmer, stirring thoroughly. The filling should be moist and loose, with some liquid available to wet the wrappers, not dry crumbles.
5. Spread one-quarter of the filling, including some liquid, across the dish. Add one-third of the wrappers, approximately 9, in a 3×3 grid. With 3-inch (7.5 cm) wrappers the edges should nearly meet; with 3½-inch (9 cm) wrappers, overlap the internal seams by approximately ¾ inch (2 cm) to fit the 9-inch (23 cm) dish. Do not fold or stack multiple wrappers in one spot. Cover with another quarter of the filling, spooning liquid across every wrapper edge. Repeat twice more, ending with the final quarter of filling on top. There should be 3 wrapper layers and 4 filling layers, with no exposed dry wrapper corners. Spread one-quarter of the filling, including some liquid, across the dish. Add one-third of the wrappers, approximately 9, in a 3×3 grid. With 3-inch (7.5 cm) wrappers the edges should nearly meet; with 3½-inch (9 cm) wrappers, overlap the internal seams by approximately ¾ inch (2 cm) to fit the 9-inch (23 cm) dish. Do not fold or stack multiple wrappers in one spot. Cover with another quarter of the filling, spooning liquid across every wrapper edge. Repeat twice more, ending with the final quarter of filling on top. There should be 3 wrapper layers and 4 filling layers, with no exposed dry wrapper corners.
6. Cover tightly with foil or the lid. Bake for an estimated 25–35 minutes, until the center reaches 165°F / 74°C and the wrapper layers are tender with no firm or floury center; use a nonmetal utensil to lift a sample clear of a coated pan to check it. Temperature alone does not prove the wrappers are tender. If the wrappers are firm and the dish looks dry, add 2 US tbsp (30 mL) hot water around the edges, cover again and bake 5 minutes more; repeat once if necessary. Do not brown uncovered before the wrappers are fully tender. Cover tightly with foil or the lid. Bake for an estimated 25–35 minutes, until the center reaches 165°F / 74°C and the wrapper layers are tender with no firm or floury center; use a nonmetal utensil to lift a sample clear of a coated pan to check it. Temperature alone does not prove the wrappers are tender. If the wrappers are firm and the dish looks dry, add 30 mL (2 US tbsp) hot water around the edges, cover again and bake 5 minutes more; repeat once if necessary. Do not brown uncovered before the wrappers are fully tender.
7. Stir together the remaining 1 US tbsp (15 mL) soy sauce, 1 US tbsp (15 mL) vinegar and 0.25 oz (7 g) honey with the sesame oil and pepper flakes. Rest the bake for 5–10 minutes, divide into 4 equal portions, then distribute all the finishing sauce and reserved scallion greens over them. The finished bake is soft and scoopable rather than firm enough for neat slices. Stir together the remaining 15 mL (1 US tbsp) soy sauce, 15 mL (1 US tbsp) vinegar and 7 g (0.25 oz) honey with the sesame oil and pepper flakes. Rest the bake for 5–10 minutes, divide into 4 equal portions, then distribute all the finishing sauce and reserved scallion greens over them. The finished bake is soft and scoopable rather than firm enough for neat slices.