Dumpling Lasagna Skillet Turkey (Printable Version)

Ground turkey and cabbage combine with dumpling layers, cheese, and tomato sauce in a hearty one-pan dish.

# 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

# Directions:

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. Add ground turkey with salt, pepper, and Italian herbs. Cook while breaking up the meat until browned and cooked through, approximately 6 to 7 minutes.
02 - 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. Remove half the turkey-cabbage mixture from the skillet and set aside.
03 - Arrange half the dumpling wrappers over the mixture in the skillet, overlapping as needed. Spread half the ricotta over the wrappers. Sprinkle with half the mozzarella and Parmesan cheese.
04 - Layer the reserved turkey-cabbage mixture on top, followed by the remaining dumpling wrappers. Spread the remaining marinara sauce, then dollop with the remaining ricotta. Top with remaining mozzarella and Parmesan cheese.
05 - Cover the skillet with a lid or foil and cook over low heat for 10 minutes to steam the dumpling wrappers. Remove cover and broil under the oven grill for 2 to 3 minutes until bubbly and lightly browned.
06 - Allow the skillet to rest for 5 minutes before slicing and serving.

# Additional Tips::

01 -
  • It all happens in one skillet, which means minimal cleanup and maximum flavor mingling.
  • The dumpling wrappers get pillowy-soft instead of crispy, creating this unexpected tender texture between the meat and cheese layers.
  • High protein and genuinely filling without feeling heavy, so you can eat a generous portion and feel satisfied for hours.
  • It's forgiving enough for a weeknight but impressive enough to serve friends without anyone knowing you invented it five minutes before dinner.
02 -
  • If your dumpling wrappers are too thick or stay doughy after the 10-minute steam, cover the skillet again for another 3 to 5 minutes—they vary by brand and thickness.
  • The broil step is optional if you're nervous about it, but that 2 to 3 minutes under high heat is what transforms the cheese from melted to actually golden and slightly crispy, which changes everything texture-wise.
  • Don't skip letting the turkey cool for a minute after browning before adding the cabbage—the residual heat will soften it faster and more evenly than jumping straight from one step to the next.
03 -
  • Buy your dumpling wrappers from the refrigerated section of the grocery store rather than the frozen section—they work better when they're fresh because they don't need thawing and they're easier to arrange.
  • The key to even cooking is not overcrowding the skillet and making sure each dumpling wrapper touches the meat layer below it so steam can reach it from both sides.
  • If your skillet doesn't have a fitted lid, lay parchment paper over the top before adding foil so the cheese doesn't stick to the foil—you can save the parchment and reuse it.
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