Wagyu Beef Dumpling Lasagne
Introduction
This is the viral dumpling lasagne done properly, with juicy Wagyu beef mince layered between gyoza wrappers and steamed until the wrappers turn silky and the filling stays tender. You get every bit of the flavour of a pork or beef dumpling, the ginger, garlic, sesame, and soy, without folding or pleating a single one.
The Wagyu does the heavy lifting here. Its fine marbling keeps the layers rich and moist through the steam, so the finished lasagne slices like a savoury cake rather than drying out. A quick soy chilli oil drizzle over the top brings the heat and gloss. It looks like a showpiece, but it comes together in about 45 minutes and feeds four.
Ingredients
For 4 servings
- 500g Wagyu beef mince
- 2 cups wombok (napa cabbage)finely shredded
- 1/2 tsp saltfor the cabbage
- 4 spring onionsfinely sliced
- 3 garlic clovesfinely grated
- 1 tbsp gingerfinely grated
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wineor dry sherry
- 2 tsp sesame oil
- 1 tsp caster sugar
- 1/2 tsp white pepper
- 1 tbsp cornflour
- 40 to 48 gyoza or wonton wrappers
- boiling waterfor layering and steaming
- 2 tbsp light soy saucedrizzle
- 1 tbsp Chinese black vinegardrizzle
- 2 tbsp chilli oilwith crispy bits (drizzle)
- 1 tsp sesame oildrizzle
- 1 spring onionfinely sliced (drizzle)
- toasted sesame seedsto serve
Utensils
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- 4 ovenproof ramekins (about 250ml)
- Large wok or deep pan with a tight lid
- Steaming rack or trivet
- Large mixing bowl
- Box grater or microplane
- Small bowl of water, for dipping
- Small bowl, for the drizzle
Cooking Steps
Salt the cabbage
Toss the shredded wombok with 1/2 tsp salt and leave for 10 minutes. Squeeze out as much liquid as you can with your hands or in a clean tea towel, then discard the liquid. This stops the layers turning watery during steaming.
Mix the filling
In a large bowl, combine the Wagyu beef mince, drained cabbage, spring onions, garlic, ginger, light soy, oyster sauce, Shaoxing wine, sesame oil, sugar, white pepper, and cornflour. Mix in one direction for a minute until the filling looks sticky and holds together.
Layer the ramekins
Have a small bowl of water ready. Dip a wrapper in the water, press it into the base of a 250ml ramekin, then add a thin layer of filling, about 1cm. Repeat, dipping each wrapper and pressing it down, until you have 4 to 5 layers, finishing with a wrapper on top. Spoon a teaspoon of water over each beef layer as you build, which helps it steam through. Repeat across four ramekins.
Steam
Sit the ramekins on a rack or trivet in a large wok or deep pan with 2 to 3cm of boiling water in the base. Cover with a tight lid and steam over medium-high heat for 20 minutes, until the filling is firm, cooked through to at least 75°C, and no longer pink in the centre.
Make the drizzle
While the lasagne steams, stir together the light soy, black vinegar, chilli oil, and sesame oil in a small bowl.
Rest and serve
Lift the ramekins out carefully and rest for 5 minutes, since they hold a lot of heat and the layers set as they sit. Serve in the ramekin or run a knife around the edge and turn each one out. Spoon over the soy chilli oil and scatter with spring onion and sesame seeds.
Nutrition
Per Serving
Recipe serves 4Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What is dumpling lasagne? +
Dumpling lasagne is a viral dish that layers dumpling wrappers with a seasoned mince filling, then steams it like a small savoury cake instead of folding individual dumplings. You stack gyoza or wonton wrappers with the filling in a ramekin, steam it through, and finish with a soy chilli oil drizzle. It tastes like a dumpling with none of the pleating.
Can I make dumpling lasagne with beef instead of pork? +
Yes, and Wagyu beef mince is one of the best choices for it. The viral version usually uses pork, but beef works beautifully, and Wagyu's marbling keeps the layers rich and moist through the steam where leaner mince can dry out. Keep the seasoning the same and cook the filling through to at least 75C.
What wrappers should I use for dumpling lasagne? +
Use round gyoza wrappers or square wonton wrappers, both sold fresh or frozen at Asian grocers and many supermarkets. Gyoza wrappers sit neatly in a round ramekin, while wonton wrappers suit square dishes. Dip each one in water before layering so they steam into a soft, silky texture rather than staying dry.
Can I bake dumpling lasagne in the oven instead of steaming? +
Yes. Cover each ramekin tightly with foil, sit them in a roasting tray with about 1cm of boiling water, and bake at 180C for 30 to 35 minutes until the filling is cooked through. The water keeps the wrappers from drying out and mimics the steam, giving you a similar tender finish to the stovetop method.
Can I make dumpling lasagne ahead of time? +
You can assemble the ramekins a few hours ahead, cover them, and keep them in the fridge until you are ready to steam. Once cooked, leftovers keep for up to 3 days and reheat well with a splash of water under foil or a quick steam. Freezing is best done before steaming, then cook from frozen with extra time.
