🥟 Lasagna dumplings are real in Japan

Ingredients

• 30 pieces Gyoza Wrappers (paper‑thin, frozen; thaw at room temperature)
• 200 g Ground Beef (80% lean)
• 100 g Ricotta Cheese (full‑fat, room temperature)
• 100 g Mozzarella Cheese (shredded)
• 30 g Parmesan Cheese (freshly grated)
• 200 ml Tomato Sauce (canned crushed tomatoes, seasoned with a pinch of salt)
• 1 small Onion (finely diced)
• 2 cloves Garlic (minced)
• 5 g Fresh Basil (chopped)
• 1 tsp Dried Oregano (optional, for extra Italian flavor)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Vegetable Oil (for pan‑frying)

Instructions

1. Prepare Tomato Sauce

   Heat 1 tbsp vegetable oil in a small saucepan over medium heat, add the diced onion and sauté until translucent (2‑3 minutes). Add minced garlic and cook 30 seconds. Stir in the canned crushed tomatoes, basil, oregano, salt, and pepper. Simmer gently for 8‑10 minutes, stirring occasionally, until the sauce thickens slightly.

   Time: PT10M

   Temperature: medium

2. Make the Filling

   In a mixing bowl, combine ground beef, ricotta, half of the shredded mozzarella, grated Parmesan, a pinch of salt and pepper, and half of the chopped basil. Mix with your hands or a spoon until just combined; over‑mixing can make the filling tough.

   Time: PT10M

3. Assemble the Gyoza

   Lay a gyoza wrapper on a clean surface. Place about 1 tsp of filling in the center. Moisten the edge with a little water, fold the wrapper in half, and pleat the edges to seal tightly, ensuring no filling leaks. Repeat until all wrappers are used.

   Time: PT10M

4. Pan‑Fry the Gyoza

   Heat the remaining 1 tbsp oil in a large skillet over medium‑high heat. Arrange the dumplings in a single layer, flat side down. Fry for 2‑3 minutes until the bottoms turn golden and crisp. Add 2 tbsp water, cover immediately, and steam for 4‑5 minutes. Remove the lid and let any remaining water evaporate, leaving the bottoms crisp again.

   Time: PT5M

   Temperature: medium-high

5. Bake with Sauce and Cheese

   Preheat the oven to 200°C (390°F). Transfer the pan‑fried gyoza to a parchment‑lined baking sheet. Spoon the prepared tomato sauce over the dumplings, then sprinkle the remaining mozzarella on top. Bake for 12‑15 minutes, until the cheese is melted, bubbly, and lightly golden.

   Time: PT15M

   Temperature: 200°C

6. Rest and Serve

   Remove the baking sheet from the oven and let the lasagna gyoza rest for 5 minutes. Garnish with the remaining fresh basil and serve hot, optionally with a drizzle of extra‑virgin olive oil.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g