Dumpling Lasagna Skillet Turkey (Print Version)

One-pan layered skillet with ground turkey, shredded cabbage, cheese, and tomato sauce for a hearty meal.

# What You 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

# How To Make It:

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, breaking up the meat continuously, 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 remaining marinara sauce over the wrappers, 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 until tender.
06 - Remove the lid and place the skillet under the oven broiler uncovered. Broil for 2 to 3 minutes until the cheese is bubbly and lightly browned.
07 - Remove from heat and rest for 5 minutes before slicing and serving to allow the layers to set.

# Expert Advice:

01 -
  • It's a one-pan wonder that somehow feels like you spent hours layering and perfecting.
  • Ground turkey keeps it light, but the dumpling wrappers and cheese make it feel decadent enough for company.
  • You get crispy, cheesy edges, tender cabbage, and that satisfying dumpling texture all at once.
02 -
  • Don't skip the resting step before broiling—if you go straight from the stovetop to the broiler, the dumpling wrappers stay gummy instead of tender.
  • Use round dumpling wrappers, not square wonton wrappers; they overlap more gracefully and cook more evenly.
  • If your skillet isn't oven-safe, transfer everything to one that is before the broiling step, or just skip the broiler and let it finish on the stovetop covered.
03 -
  • Make sure your skillet actually has a lid or you have foil ready before you start cooking; the steaming step is non-negotiable for tender wrappers.
  • Don't crowd the broiler—keep the skillet a few inches below the heating element so the cheese gets creamy instead of burnt.
  • Leftover skillet keeps beautifully in the fridge for three days and reheats perfectly in a 325-degree oven covered with foil.
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