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Lasagna Style Potstickers

Deliciously seasoned beef and cheese wrapped in a wonton wrapper, then pan fried to have a perfectly crisp bottom. Dip these Lasagna Style Potstickers in marinara sauce for a dinner that the whole family will love!
Prep Time30 mins
Cook Time20 mins
Course: Dinner
Cuisine: American
Keyword: Lasagna Style Potstickers
Servings: 48 dumplings
Calories: 76kcal



  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 tablespoon water
  • 1 teaspoon cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 14.5 ounce can Italian style petite diced tomatoes drained

Cheese Filling

  • 2 ounces cream cheese
  • 1/4 cup shredded mozzarella cheese
  • 8 ounces whole fat ricotta cheese
  • 2 tablespoons shredded, fresh parmesan cheese
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon lemon pepper seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon coriander
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground thyme
  • Pinch nutmeg

Assembly and Serving

  • 48 wonton wrappers
  • 4-5 tablespoons olive oil
  • Marinara sauce
  • Grated parmesan cheese



  • In a small bowl, stir together 1 tablespoon of water with 1 teaspoon of salt until smooth. Add beef and massage cornstarch-water into beef. Let sit for 10-15 minutes.
  • Stir in salt, black pepper, garlic powder, and onion powder.
  • In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add ground beef. Saute until beef is cooked through. Drain excess fat from pan.
  • Add diced tomatoes and simmer for 2-3 minutes. Taste and add more salt and pepper if you desire.


  • In a medium sized bowl, stir together all 13 of the cheese filling ingredients until well combined.
  • Then, stir in beef and tomato mixture.

Assembly and Serving

  • Working in groups of 4 to 6 wonton wrappers, place about 1 tbsp of meat and cheese mixture into center of each wrapper.
  • Use water to wet outside of wrapper. Use your fingers to fold wrapper into a taco shape, then bunch edges together from the outside in. Or, if you prefer the square look seen in photos, fold opposite corners together. Squeeze the four edges together gently with your fingers.
  • Place each potsticker on a baking sheet or plate. NOTE: These should be cooked right away after filling; the wrappers tend to get too thin and break if you leave the filled wrappers sitting out for more than about 20-30 minutes.
  • Heat 1-2 tbsp of oil over medium-high heat in large skillet. Place potstickers flat side down in skillet and cook for about 1 minute, or until browned. Remove and place aside. Add more potstickers, and oil as needed, until all are cooked (you will be able to fit around 15-20 potstickers in a 12 inch skillet).
  • Sprinkle with grated parmesan cheese. Serve with marinara sauce.


Serving: 1dumpling | Calories: 76kcal | Carbohydrates: 5g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 100mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg