Dumpling Lasagna Skillet Turkey (Printable)

A hearty fusion of ground turkey, cabbage, dumpling wrappers, cheese, and tomato sauce in one skillet.

# 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 more. 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.
04 - 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.
05 - Cover the skillet with a lid or foil and cook over low heat for 10 minutes to steam the dumpling wrappers. Remove foil and broil under the oven grill for 2 to 3 minutes until bubbly and lightly browned. Rest for 5 minutes before slicing and serving.

# Expert Tips:

01 -
  • It's a complete dinner in one skillet, no juggling multiple pans or stressing about timing.
  • Ground turkey and cabbage make it light but genuinely satisfying, not the kind of meal that leaves you hungry an hour later.
  • The dumpling wrappers get pillowy and tender, creating this wonderful textural contrast with the cheesy, saucy layers.
02 -
  • Don't skip the resting step after you pull it from the broiler—I learned this the hard way when I started plating immediately and everything collapsed into a delicious but unsightly jumble.
  • The dumpling wrappers need to steam covered, or they'll dry out and become tough rather than pillowy; this step is non-negotiable.
  • If your skillet doesn't have a lid, foil works but make sure it doesn't touch the cheese, or it'll stick.
03 -
  • Keep your dumpling wrappers covered with a damp towel while you're layering so they don't dry out and become impossible to work with.
  • Don't be shy with the seasonings in the meat mixture—taste it before you start layering and adjust the salt and pepper then, because you won't get another easy chance.
  • Watch the broiler like a hawk those last few minutes; it's the difference between a gorgeous golden top and something that tastes like burnt cheese.
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