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DIRECTIONS
SERVINGS: 2 pans - 48 servings
1. In a large mixing bowl, combine J.T.M. Cooked Ground Beef with 4 cups of General Tso’s Sauce, 2 Tbsp. ginger, 2 Tbsp. garlic powder, 1/2 C Tamari sauce, and 1 Tbsp. of onion powder . Blend thoroughly. 2. Spray (2) full-size pans with a nonstick spray. 3. In each pan, shingle 24 wonton wraps across the bottom of the pan (8 rows x 3 rows) to create a layer. 4. Top with 2 cups of marinated ground beef and spread evenly across the wraps. 5. Create a second layer of wonton wraps and top with 2 cups of marinated ground beef. 6. Create a third layer of wonton wraps and top with 1 cup of marinated ground beef. 7. Top with one final layer of wonton wraps. 8. Steam the dumpling lasagnas for 10-15 minutes. 9. Remove from steamer and let the lasagnas rest for 5 minutes. 10. Drizzle each pan with 1/4 c. Sweet Thai Chili Sauce and 1/2 cup chopped scallions. 11. Cut into 6 x 4 squares. Serve with a side of Sweet & Spicy Cucumbers and/or a simple slaw. PRE-PREPARATION: Thaw J.T.M. Cooked Ground Beef, General Tso’s, and Sweet Thai Chili Sauce under refrigeration of 41ºF or below (HACCP) for 24-36 hours. ALTERNATIVE OVEN METHOD: 1. Preheat oven to 350° F. 2. Add 1 c. of water on top of each pan of dumpling lasagna. 3. Cover each pan with aluminum foil and gently poke a few holes across the foil to steam. 4. Bake for 15-20 minutes. Cool for 5 minutes before removing the foil and finishing the recipe for service.
INGREDIENTS
5lbs. J.T.M. Cooked Ground Beef (thawed) 4 C. J.T.M. General Tso’s Sauce (thawed) 2 Tsp. Ginger, ground, fresh 2 Tbsp. Garlic Powder 1 Tbsp. Onion Powder ½ C. Low-Sodium Tamari Sauce 192 each Wonton Wraps (96 per pan) 1 C. Scallions, chopped (garnish) ½ C. J.T.M. Sweet Thai Chili Sauce (thawed) (garnish) Additional Garnish Ideas: Low-Sodium Tamari Sauce, Chili Crisp Oil, Red Pepper Flakes, Cilantro, Chow Mein Noodles
NOTES 6 oz = 2M/MA + 1/4c other veg. (when served with sweet & spicy cucumbers )
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