This jerk chicken dumpling lasagna combines layers of jerk-seasoned ground chicken and dumpling wrappers, all steamed with chicken broth until cooked through. Finish it with green onions and chili crisp for a flavorful dinner.

Ingredients for Jerk Chicken Dumpling Lasagna

This recipe uses ground chicken, dumpling wrappers, jerk seasoning, and chicken broth to make the layers.

Ground chicken: The main ingredient for the filling.
Jamaican jerk seasoning: Adds the spicy, savory flavor.
Green onions, ginger, and garlic paste: Add flavor to the chicken mixture.
Soy sauce and sesame oil: Season the filling.
Ground allspice: Adds warm spice notes.
Chicken broth and sugar: Keep the filling moist and replace the mirin without alcohol.
Round dumpling wrappers: Form the layers between the seasoned chicken.
Extra chicken broth: Helps the wrappers soften during steaming.
Chili crisp, green onions, soy sauce, and sesame seeds: Optional toppings for serving.

Ground chicken, round dumpling wrappers, jerk seasoning, green onions, ginger, garlic paste, and chicken broth. — The main ingredients for jerk chicken dumpling lasagna, including ground chicken, dumpling wrappers, jerk seasoning, and aromatics.

How to Make Jerk Chicken Dumpling Lasagna

1. Mix the chicken filling. In a bowl, combine the ground chicken, jerk seasoning, green onions, ginger, garlic paste, soy sauce, sesame oil, and allspice. Add 1 tablespoon of chicken broth and the sugar to replace the mirin. Then add ¼ cup of chicken bone broth and mix until combined.

Raw ground chicken mixed with jerk seasoning, chopped green onions, and aromatics in a glass bowl. — Mix the ground chicken with jerk seasoning, aromatics, and chicken broth until moist and well combined.

2. Start the layers. Place a layer of slightly overlapping dumpling wrappers in the bottom of a small, deep dish suitable for steaming. Spread a thin, even layer of the chicken mixture over the wrappers.

Raw jerk-seasoned ground chicken spread over overlapping round dumpling wrappers in a metal dish. — Spread a thin layer of seasoned ground chicken over the overlapping dumpling wrappers before adding the next layer.

3. Build the lasagna. Keep adding wrappers and chicken in alternating layers. Spread the chicken evenly so there are no thick sections. Finish with a layer of dumpling wrappers.

4. Add the broth. Add a little chicken bone broth over the top and around the edges. Use ¼–½ cup in total, as needed to moisten the wrappers without submerging the layers.

Overlapping round dumpling wrappers covering raw jerk-seasoned ground chicken in a round metal dish. — The final layer of dumpling wrappers covers the seasoned chicken before steaming.

5. Steam until cooked. Place the dish on a rack inside a steamer or large pot, keeping the water below the dish. Cover and steam for about 20–30 minutes, or longer if needed. Use a food thermometer to check the center and other thick areas. The chicken must reach 165°F (74°C) throughout.

6. Add the toppings. Carefully remove the dish and let it rest for a few minutes. Top with green onions, chili crisp, and a little soy sauce. Add sesame seeds if desired, then serve warm.

Tips for Making Jerk Chicken Dumpling Lasagna

Check the jerk seasoning label. Some blends contain more salt and heat than others. Avoid adding extra salt automatically, especially since the filling also contains soy sauce.
Keep the chicken layers thin. Spread the filling evenly between the wrappers so there are no thick sections that take longer to cook.
Use enough broth. The wrappers need moisture to soften during steaming, but they should not be completely submerged.
Check the center before serving. Cooking time can vary depending on the depth of your dish and the thickness of the layers. Make sure the chicken reaches 165°F (74°C) throughout.

For another layered chicken dinner, try our pot pie lasagna, made with a creamy chicken filling and flaky puff pastry.

How to Store and Reheat

Store: Place leftover jerk chicken dumpling lasagna in shallow, airtight containers and refrigerate within 2 hours of cooking. Keep in the refrigerator for up to 3–4 days.

Reheat: Place a portion in a microwave-safe dish. Add a splash of chicken broth if needed and cover loosely. Heat until the center reaches 165°F (74°C), checking in several spots. You can also reheat it in a steamer until fully heated through.