Asian Dumpling Lasagna: Easy Steamed Ramekin Layers
This Asian dumpling lasagna stacks wonton or dumpling wrappers with a soy-sesame ground beef filling in individual ramekins, then steams them for about 20 minutes. You get the layers of lasagna and the soft bite of dumplings without any folding. The liquid you add to each ramekin decides how soupy it gets. Top with soy sauce, green onion, and chili crisp for an easy stovetop dinner.
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
Trim the wrappers so they sit flat, and keep the beef layers thin. Add the liquid before the final wrapper goes on. The beef is done at 160°F (71°C).