This beef dumpling lasagna is my take on the viral layered dumpling trend. I mix ground beef with chili crunch, carrots, ginger, and garlic, then layer it with wonton wrappers in one 8×8-inch pan. You get tender dumpling-style layers without folding a single dumpling.
The filling is what makes this version mine: chili crunch goes right into the beef mixture, with more spooned over the top if you like. The covered pan bakes in a water bath, so you don’t need a separate steamer or individual ramekins.
Why You’ll Love This Dumpling Lasagna
- No Folding: Wonton wrappers overlap in flat layers instead of being filled and sealed one at a time.
- Chili Crunch In The Filling: The beef gets mixed with chili crunch before baking, rather than saving it all for a topping.
- One Shareable Pan: This recipe makes an 8×8-inch pan that cuts into 9 portions.
Featured Ingredients
- Ground Beef: Mix it with the vegetables and seasonings while raw. It cooks between the wrapper layers in the oven.
- Wonton Wrappers: You’ll need 27 total for this version, with 9 overlapping wrappers in each of 3 layers.
- Chili Crunch: Two tablespoons go into the filling. Brands vary in heat, so choose one you enjoy.
- Carrots, Green Onions, Garlic, And Ginger: These are mixed into the beef for the dumpling-inspired filling.
- Soy Sauce And Rice Vinegar: Season the meat mixture with savory flavor and a little acidity.
- Beef Broth: Just 2 tablespoons go over the assembled layers before covering the pan. The water bath stays outside the inner pan.
How To Layer Dumpling Lasagna
Think wrappers, beef, wrappers, beef, wrappers. Briefly dip each wrapper in water for 1–2 seconds before adding it to the pan, overlapping the edges to cover the layer. Divide the filling in half and spread each portion thinly and evenly so you don’t end up with a thick mound of meat in the center.
Use the 8×8-inch aluminum pan specified in the recipe inside a larger 9×13-inch baking dish. The pan size affects both wrapper coverage and baking time. Cover the inner pan with foil, then add water to the outer dish without letting it spill into the filling. Take care when moving the water bath into and out of the oven.
My Tips For Baking
- Keep The Filling Even: Spread the beef all the way across each layer rather than piling it in the middle.
- Keep The Pan Covered: The foil and water bath are part of this recipe’s cooking method.
- Check The Center: The 25–30-minute baking window is a guide. Use an instant-read thermometer to check that the meat filling reaches 165°F, and continue baking as needed.
Toppings And Serving
Finish the cooked lasagna with white sesame seeds, cilantro, green onions, and extra chili crunch. These toppings go on after baking, so the herbs stay fresh. Cut the pan into 9 portions and spoon any juices from the pan over the top.
If you’re in the mood to fold individual dumplings another night, try pork dumplings. For a brothy meal with a different flavor profile, Thai coconut dumpling soup is another way to get your dumpling fix.
Storage And Reheating
Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat until the center reaches 165°F. The time will depend on your appliance and portion size.
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8×8-inch aluminum pan
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9×13-inch baking dish
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Aluminum foil
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Instant-read thermometer
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Preheat the oven to 350°F. Spray an 8×8-inch aluminum pan with nonstick cooking spray. Have a larger 9×13-inch baking dish ready for the water bath.
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In a large bowl, combine the raw ground beef, carrots, green onions, garlic, soy sauce, rice vinegar, chili crunch, and ginger. Mix until combined.
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Fill a shallow dish with water. Dip each wonton wrapper in the water for 1–2 seconds, then arrange 9 wrappers in an overlapping layer covering the bottom of the greased 8×8-inch pan.
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Spread half of the beef mixture thinly and evenly over the wrappers. Dip and arrange 9 more wrappers over the beef. Spread the remaining beef mixture evenly on top, then finish with a final layer of 9 briefly dipped wrappers. You will use 27 wrappers total across 3 layers, with 2 layers of beef filling.
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Pour the 2 tablespoons beef broth over the top and cover the inner pan with aluminum foil. Set it inside the 9×13-inch baking dish. Carefully add water to the outer dish until it reaches about halfway up the sides of the inner pan, keeping water out of the covered pan. Transfer the water bath carefully to the oven.
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Bake for 25–30 minutes, or until an instant-read thermometer inserted into the meat filling in the center reaches 165°F. Continue baking as needed to reach that temperature; do not rely on the time alone.
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Carefully remove the baking dishes from the oven, avoiding the hot water and steam. Lift the inner pan out when safe to handle and remove the foil carefully. Top with white sesame seeds, cilantro, green onions, and chili crunch. Cut into 9 portions and serve.
- Use 27 wonton wrappers total: 9 per layer across 3 layers. The filling makes 2 layers.
- The tested pan is an 8×8-inch aluminum pan set inside a larger 9×13-inch baking dish. Pan size affects wrapper coverage and baking time. Keep the water bath outside the inner pan.
- Ground beef can be replaced with another ground meat. Cooking time can vary; verify the same 165°F center temperature.
- The lasagna will shrink up a little bit after it cooks so there will be space around the edge.
- Refrigerate leftovers within 2 hours and use within 3–4 days. Reheat to 165°F.
Calories: 310 kcal, Carbohydrates: 23 g, Protein: 18 g, Fat: 16 g, Fiber: 1 g, Sugar: 2 g
Nutrition information is automatically calculated, so should only be used as an approximation.
