Gyoza Lasagna (Shrimp & Pork Leftover Remix)
Fast. Comforting. Unexpected
This dish came from leftovers and turned into something completely new.
Instead of folding gyoza, the shrimp and pork filling is layered with gyoza wrappers like a quick lasagna, then finished with a bold sauce made with Olokoi.
It’s cozy, savory, and ready with almost no extra effort.
Why This Works
Gyoza wrappers cook beautifully when layered and steamed, soft like pasta sheets, but lighter.
The shrimp and pork filling stays juicy while the Olokoi chili sauce soaks in and ties everything together.
Think:
Dumplings… meets lasagna.
Ingredients
- Leftover shrimp & pork gyoza filling
- Gyoza wrappers
Sauce
- 2 tablespoons Olokoi
- 1 teaspoon chili crisp
- 1 teaspoon sesame oil
How to Make Gyoza Lasagna
- In a small rectangular heat-safe dish:
- Spread a layer of the shrimp and pork filling on the bottom.
- Add a layer of gyoza wrappers
- Spread another layer of filling.
- Finish with a final layer of gyoza wrappers.
Mix the sauce:
Combine the sauce ingredients and mix.
Steam
- Add a few inches of water to a pot and bring to a simmer.
- Place a steam rack inside the pot.
- Carefully set the dish on the rack.
- Cover and steam for 12 minutes
- Pour the sauce over the gyoza lasagna and enjoy!
The wrappers soften like pasta while the filling cooks through and the sauce seeps into each layer.
The Result
Savory. Juicy. Slightly spicy. Comforting.
The gyoza wrappers become tender and silky, absorbing the Olokoi chili sauce throughout.
The Olokoi Touch
Instead of needing a complicated sauce, Olokoi brings citrus brightness and chili depth that balances the richness of the pork and shrimp.
It transforms leftovers into something intentional.