This Asian dumpling lasagna layers wonton wrappers with a soy-sesame beef filling and steams in ramekins in about 20 minutes. Give it a try for dinner soon.
Asian dumpling lasagna layers wonton or dumpling wrappers with a soy-sesame ground beef filling and steams them in individual ramekins. The wrappers turn soft in the steam, and the liquid you add to each ramekin sets how soupy it gets, so here’s how to build one.
This Asian dumpling lasagna gives you the layered look of lasagna with the soft bite of dumplings, minus the folding. Stacking wrappers and beef in ramekins makes it an easy dumpling dinner.
One thing to know: round or square wrappers both work, but trim them so they sit flat.
Table of Contents
Why You’ll Love This Asian Dumpling Lasagna
- You get lasagna-style layers from wonton or dumpling wrappers instead of lasagna noodles.
- Each ramekin holds its own stack, so there’s no dumpling folding or pleating.
- The sauce blends soy sauce, sesame oil, and rice vinegar with ginger and brown sugar, so the beef tastes savory with a touch of sweetness.
- Soy sauce, green onion, and chili crisp go on top right before serving.
- Everything cooks on the stovetop in a deep pan or wide pot, so you don’t need the oven.
Asian Dumpling Lasagna: Easy Steamed Ramekin Layers
Equipment
- Individual heatproof ramekins
- small bowl
- Large mixing bowl
- Whisk
- Deep pan or wide pot with lid
- Cutting board and knife
- Grater (for ginger)
- Kitchen scissors or knife (for trimming wrappers)
- Food thermometer
- Oven mitts or tongs (for lifting hot ramekins)
Ingredients
Beef Filling
- 1 lb ground beef 80/20 or 85/15 keeps it juicy
- 3 cloves garlic chopped
- 3 green onions chopped
- 1 cup shredded cabbage mixed into the beef
Sauce
- 3 tbsp light soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- ½ tbsp ginger freshly grated, or 1/4 tsp ground ginger
- ½ tsp ground pepper
- 1 tbsp brown sugar
Layers
- wonton or dumpling wrappers about 5 per ramekin; round or square, trimmed to sit flat
Steaming Liquid
- 3 to 5 tbsp water, beef broth, or chicken broth per ramekin; 3 tbsp for less soupy, 5 tbsp for soup-dumpling style
To Serve
- soy sauce for topping
- chopped green onion for topping
- chili crisp for topping
Instructions
- Chop the garlic and green onions, shred the cabbage, and grate the ginger. In a small bowl, whisk together the soy sauce, sesame oil, ginger, rice vinegar, pepper, and brown sugar.
- Put the ground beef in a large bowl. Add the cabbage, garlic, green onions, and sauce, and mix until evenly combined.
- Place one wrapper in the bottom of each ramekin and spread a thin, even layer of the beef mixture on top. Keep alternating wrappers and filling until each ramekin is nearly full. That’s about three more layers, or roughly five wrappers per ramekin counting the top one. Pro Tip: Keep each beef layer thin and even so the wrappers and filling alternate cleanly.
- Before the final wrapper goes on, pour 3 to 5 tbsp of liquid into each ramekin. Top with a final wrapper, covering the surface as fully as you can. Pro Tip: Pour the liquid in before the final wrapper goes on, not after.
- Set the ramekins in a deep pan or wide pot and pour in simmering water until it comes about halfway up their sides. Cover and steam over medium-high heat for about 20 minutes, until the wrappers are soft and the beef reaches 160°F (71°C). Steam in batches if they don’t all fit, and lift the lid away from your face. Pro Tip: Check that the beef reaches 160°F (71°C) instead of relying on the 20-minute mark alone.
- Carefully lift out the hot ramekins. Top with soy sauce, green onion, and chili crisp, then serve right away.
Notes
What Ingredients Do You Need for Asian Dumpling Lasagna?
| Ingredient Group | Ingredient | Exact Amount | Purpose or Note |
|---|---|---|---|
| Beef Filling | Ground beef | 1 lb | 80/20 or 85/15 keeps it juicy |
| Beef Filling | Garlic | 3 cloves | Chopped |
| Beef Filling | Green onions | 3 | Chopped |
| Beef Filling | Shredded cabbage | 1 cup | Mixed into the beef |
| Sauce | Light soy sauce | 3 tbsp | Whisked into the sauce |
| Sauce | Sesame oil | 2 tbsp | Whisked into the sauce |
| Sauce | Rice vinegar | 1 tbsp | Whisked into the sauce |
| Sauce | Ginger | ½ tbsp freshly grated, or 1/4 tsp ground ginger | Fresh or ground |
| Sauce | Ground pepper | ½ tsp | Whisked into the sauce |
| Sauce | Brown sugar | 1 tbsp | Whisked into the sauce |
| Layers | Wonton or dumpling wrappers | Enough for the layers, about 5 per ramekin | Round or square, trimmed to sit flat |
| Steaming Liquid | Water, beef broth, or chicken broth | 3 to 5 tbsp per ramekin | 3 tbsp for less soupy, 5 tbsp for a soup-dumpling style |
| To Serve | Soy sauce, chopped green onion, and chili crisp | For topping | Added after steaming |
The beef matters most for texture. Ground beef at 80/20 or 85/15 keeps the filling juicy as it steams between the layers.
Wonton wrappers and dumpling wrappers are interchangeable here, round or square, as long as you trim them to sit flat in the ramekin. For the ginger, use fresh or 1/4 tsp ground.
How to Make Asian Dumpling Lasagna Step by Step
- Prep the filling ingredients. Chop the garlic and green onions, shred the cabbage, and grate the ginger. In a small bowl, whisk together the soy sauce, sesame oil, ginger, rice vinegar, pepper, and brown sugar.
- Mix the beef mixture. Put the ground beef in a large bowl. Add the cabbage, garlic, green onions, and sauce, and mix until evenly combined.
-
Build the layers. Place one wrapper in the bottom of each ramekin and spread a thin, even layer of the beef mixture on top. Keep alternating wrappers and filling until each ramekin is nearly full, about three more layers (roughly five wrappers per ramekin with the top one).
Pro Tip: Keep each beef layer thin and even so the wrappers and filling alternate cleanly.
-
Add the liquid and top it off. Before the final wrapper goes on, pour 3 to 5 tbsp of liquid into each ramekin. Top with a final wrapper, covering the surface as fully as you can.
Pro Tip: Pour the liquid in before the final wrapper goes on, not after.
-
Steam. Set the ramekins in a deep pan or wide pot and pour in simmering water until it comes about halfway up their sides. Cover and steam over medium-high heat for about 20 minutes, until the wrappers are soft and the beef reaches 160°F (71°C). Steam in batches if they don’t all fit, and lift the lid away from your face.
Pro Tip: Check that the beef reaches 160°F (71°C) rather than relying on the 20-minute mark alone.
- Serve hot. Carefully lift out the hot ramekins. Top with soy sauce, green onion, and chili crisp, then serve right away.
Tips, Variations, and Troubleshooting for Asian Dumpling Lasagna
Pro Tips for Success
- For juicy results, start with 80/20 or 85/15 ground beef.
- Use fresh grated ginger or 1/4 tsp ground ginger, whichever you have on hand.
- Whisk the sauce in its small bowl first, then mix it into the beef and cabbage until evenly combined, so the seasoning spreads through the whole filling.
Variations
Optional: change the steaming liquid. Water, beef broth, and chicken broth are all listed options, and the amount stays at 3 to 5 tbsp per ramekin.
Optional: choose your soupiness. Use 3 tbsp of liquid for a less soupy result, or 5 tbsp for a lasagna soup dumpling style.
Troubleshooting Common Problems
Problem: The wrappers won’t sit flat in the ramekin.
Solution: Trim them so they sit flat. Round or square wrappers both work once trimmed.
Problem: Not all the ramekins fit in the pan.
Solution: Steam them in batches, and lift the lid away from your face each time.
Problem: You’re not sure the dumpling lasagna is done.
Solution: Steam until the wrappers are soft and the beef reaches 160°F (71°C).
How to Store and Reheat Asian Dumpling Lasagna
| Storage Method | Duration | Best Practice |
|---|---|---|
| Refrigerator | 3 to 4 days (USDA safety limit for leftovers) | Refrigerate within 2 hours of serving, at 40°F or below |
| Freezer | 3 to 4 months (USDA safety guideline for leftovers) | This is a safety limit only; how the wrappers hold up after freezing isn’t verified for this recipe |
The USDA advises reheating leftovers to 165°F (74°C), measured with a food thermometer, and covering them while they reheat. You can read the details in the USDA’s leftovers and food safety guidance.
This recipe doesn’t include reheating times, so rely on the thermometer reading rather than the clock.
FAQs About Asian Dumpling Lasagna
How many wrappers go in each ramekin?
Plan on about five wrappers per ramekin, including the top one. Start with one wrapper on the bottom, spread a thin, even layer of beef mixture, and keep alternating until each ramekin is nearly full.
Can I use wonton wrappers or dumpling wrappers?
Yes, either one works. Round or square wrappers are fine as long as you trim them so they sit flat in the ramekin.
Does this recipe use lasagna noodles?
No, this recipe uses wonton or dumpling wrappers in place of lasagna noodles. The wrappers alternate with a beef, cabbage, garlic, and green onion mixture, and the ramekins are steamed instead of baked.
What temperature should the beef reach?
The beef should reach 160°F (71°C). Steam over medium-high heat for about 20 minutes, until the wrappers are soft and the beef hits that temperature.
Give It a Try
Once you’ve stacked a few ramekins of this Asian dumpling lasagna, tell us how it turned out. An honest comment or star rating below helps other home cooks know what to expect.
And if you want more ideas like this, try the Napa soup dumpling lasagna or a different take with this chicken rosemary lasagna. Save this one to Pinterest so it’s easy to find next time.
Save this Asian dumpling lasagna for dinner ideas: thin layers of soy-sesame beef between soft wrappers, topped with green onion and chili crisp. Pin it for later.
