Description

This Viral Dumpling Lasagna is a creative, comforting twist on traditional dumplings, layered like lasagna in individual ramekins. Ground beef mixed with napa cabbage, mushrooms, and aromatics is layered between wonton wrappers, steamed until tender and juicy, and finished with chili oil and fresh green onions for a burst of flavor. Perfect for a unique, flavorful appetizer or main dish that’s satisfying and easy to make.

Ingredients

Filling

1 pound ground beef (80/20 preferred)
1 cup napa cabbage, chopped
3 green onions, finely sliced
1 tablespoon fresh ginger, minced
2 cloves garlic, mashed
6 mushrooms, finely chopped
½ teaspoon baking soda (optional, still recommended for tenderness)
2 tablespoons sesame oil
2 tablespoons mirin (or Shaoxing wine)
2 tablespoons oyster sauce
¼ cup low-sodium soy sauce
1–2 tablespoons water or beef broth (optional, adds moisture)

Assembly

1 package wonton wrappers

Garnish

Green onions, for garnish
Chili oil, for garnish

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Instructions

Make the filling: In a large bowl, combine ground beef, napa cabbage, green onions, fresh ginger, garlic, mushrooms, baking soda (if using), sesame oil, mirin, oyster sauce, low-sodium soy sauce, and optional water or beef broth. Mix gently until just combined to keep the beef tender and juicy without overworking it.
Layer the dumplings: Spoon a layer of the beef mixture into the bottom of each ramekin or mug. Place a wonton wrapper over the filling. Alternate layers of beef mixture and wonton wrappers, pressing gently to form even layers until the container is nearly full.
Add water & seal: Before adding the final layer, pour ⅓ cup water into each ramekin to create steam during cooking. Top with two wonton wrappers, pressing down gently to seal the layers and trap steam inside.
Steam: Place the ramekins in a Dutch oven or a large pot with water filled halfway up the sides of the ramekins. Cover tightly and steam over medium heat for about 20 minutes, until the beef is fully cooked and wonton wrappers become tender and translucent.
Finish & serve: Carefully remove the ramekins from the steamer. Drizzle with chili oil and sprinkle with sliced green onions for garnish. Serve warm directly from the ramekin for a delightful, flavorful dish.

Notes

Using baking soda in the filling helps tenderize the beef and improves texture but is optional.
Adding a bit of water or beef broth to the filling mixture adds moisture and keeps the beef juicy.
Be careful not to overmix the beef filling to avoid a dense texture.
If you don’t have a Dutch oven, you can use any deep pot with a lid and a steaming rack or trivet inside.
The dish is best served immediately after steaming for optimal texture and flavor.
For extra spice, increase the chili oil or add fresh chili slices as garnish.