Deconstructed Pork Dumpling Lasagna

Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish with a neutral oil.

Prepare the filling components: Finely chop the 3 cups of Napa cabbage and mix it with 1/2 tsp salt (not listed in main ingredients) in a bowl; let sit for 10 minutes to draw out water, then squeeze dry. Finely mince the 3 cloves of garlic and 1 tbsp ginger. Thinly slice the 4 stalks of scallions, separating greens from whites.

In a large mixing bowl, combine the 1 lb ground pork, squeezed cabbage, scallion whites, garlic, ginger, 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp Shaoxing wine, 1 large egg, and 1 tbsp cornstarch. Mix vigorously in one direction until the mixture becomes sticky and paste-like.

Begin assembly: Lay a single layer of wonton wrappers (about 4-5 wrappers) on the bottom of the greased dish, overlapping slightly. Spread approximately 1/3 of the pork mixture evenly over the wrappers.

Repeat the layering process two more times (wrapper, pork, wrapper, pork), finishing with a final layer of wonton wrappers on top. You should have 3 layers of meat and 4 layers of wrappers.

Pour the 1/2 cup chicken broth around the edges of the baking dish (this steams the wrappers so they don't dry out). Spray the top layer of wrappers lightly with oil.

Cover tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, or until the top is golden brown and the internal temperature reaches 160°F.

Let rest for 5 minutes. Garnish with the scallion greens, 1 tsp sesame seeds, and drizzle with 2 tbsp chili crisp before cutting into 6 squares.