Dumpling Lasagna Skillet Turkey (Print)

One-pan dish combining ground turkey, cabbage, and layered dumplings in a cheesy tomato blend.

# Components:

→ 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 more. Add ground turkey, salt, pepper, and Italian herbs. Cook, 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.
03 - Remove half the turkey-cabbage mixture from the skillet and set aside. Arrange half the dumpling wrappers over the mixture in the skillet, overlapping as needed.
04 - Spread half the ricotta over the wrappers. Sprinkle with half the mozzarella and Parmesan cheese.
05 - Layer the reserved turkey-cabbage mixture on top, followed by the remaining dumpling wrappers. Spread the rest of the marinara sauce, then dollop with the remaining ricotta. Top with remaining mozzarella and Parmesan.
06 - Cover the skillet with a lid or foil and cook over low heat for 10 minutes to steam the dumpling wrappers.
07 - For a golden cheesy top, broil under the oven grill uncovered for 2 to 3 minutes until bubbly and lightly browned.
08 - Rest for 5 minutes before slicing and serving.

# Expert Advice:

01 -
  • One skillet, zero fuss: Everything happens in one pan, which means less cleanup and more time actually eating.
  • Those chewy-crispy dumpling layers: They soften just enough to feel luxurious but keep a subtle chew that pasta alone never manages.
  • High protein without feeling heavy: Turkey keeps it light while the cheese and dumplings make it genuinely satisfying.
02 -
  • Dumpling wrappers need room to steam: Don't pack them too tightly or they'll clump together; a slight overlap is perfect, snug is a mistake I made once.
  • The 10-minute steam is not optional: This is what transforms tough wrappers into tender, pasta-like layers—rushing it leaves them chewy in a bad way.
  • Broil with your eyes on the pan: Cheese under a broiler goes from golden to burnt in seconds, and burnt bits make the whole thing taste bitter.
03 -
  • Use fresh dumpling wrappers from the refrigerated section: They steam faster and stay tender longer than frozen ones.
  • Shred your own cabbage if you have time: Pre-shredded cabbage can be watery and cook down unevenly.
  • Don't skip the resting period: Those 5 minutes let the cheese set just enough so each slice comes out clean, not sliding everywhere.
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