Dumpling Lasagna
The deliciousness of dumplings meets the ease of lasagna!
Who doesn’t love a fresh steamed juicy dumpling They are so cozy and flavor packed, but they can be challenging and timely to make. Dumpling lasagna is your new best friend because Absolutely anyone can make this and I promise it will be the biggest hit in your home!
This recipe hits all the flavor bases with garlic, green onion, soy sauce, chili, crisp, and more but the best part is you can customize as much as you want with different flavors that you really love. So take this and make it your own and I’m sure you’ll be making it over and over and over because it’s that good!
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Serves 2–3 (or 3–4 with sides)
Prep Time 10 minutes
Cook Time 25 minutes
Ingredients:
Meat Filling
• 1 lb ground beef or pork (I used beef you -can use chicken too!)
• 4 cloves garlic, grated or minced
• 4 scallions, thinly sliced
• 1 tbsp freshly grated ginger (or ginger paste)
• 3 tbsp soy sauce
• 2 tsp toasted sesame oil
• 2 tsp chili crisp (or more if you like it spicier)
• 2 tsp rice vinegar
• 1 tsp white pepper - black pepper is fine too
• 3 tbsp chicken broth or water (for juiciness)
For Layering
• Wonton or dumpling wrappers
• Small bowl of water (for dipping wrappers)
To Finish / Garnish
• Extra soy sauce or tamari or ponzu
• Extra chili crisp
• Extra sliced scallions
• Sesame seeds
Instructions
1. Prepare the Steamer
Set up a steamer basket over a pot of gently boiling water.
If you don’t have a steamer, bring a large pot of water to a gentle boil and fit it with a rack or heat-safe trivet inside. I used a 8×8 baking dish to fit inside.
2. Make the Meat Filling
In a large bowl, combine:
ground beef or pork, garlic, scallions, ginger, soy sauce, sesame oil, chili crisp, rice vinegar, white pepper, and broth or water.
Mix gently with your hands or a fork until just combined.
3. Prepare Your Dish
Place a small baking dish (I used 8×8) or individual ramekins that will fit inside your steamer on the stove.
4. Layer the Wrappers
Quickly dip a wonton wrapper into water (just 1–2 seconds) and lay it flat in the bottom of the dish.
You should overlap wrappers as needed to cover the surface this doesn’t mess anything up it makes it better and stronger.
5. Add Meat Layer
Spread a thin, even layer of the meat mixture over the wrappers.
6. Repeat Layers
Add another layer of dipped wrappers, then another thin layer of meat.
Continue layering until you run out of space or filling I was able to do 3 meat layers.
Finish with a final layer of wrappers on top.
7. Add Moisture
Drizzle 2-3 tablespoons of chicken broth or water over the top to keep everything juicy.
8. Steam
Carefully transfer the dish into the steamer.
Cover and steam for about 25 minutes, until the meat is fully cooked and the wrappers are tender and glossy.
9. Finish & Serve
Drizzle with extra soy sauce.
Top with chili crisp, scallions, and sesame seeds.
Slice and serve warm!
Notes & Variations
Pork vs Beef
• Pork = juicier, more dumpling-authentic flavor
• Beef = richer, heartier, slightly more “gyoza-meets-lasagna” vibes
Extra Juicy Version
• Add an extra 1–2 tablespoons broth to the meat mixture.
Spicy Version
• Increase chili crisp to 2–3 tsp.
Crispy-Bottom Option (Bonus Move)
• After steaming, pan-sear the bottom of the dish in a skillet with a little oil for 2–3 minutes until golden and crisp.