Dumpling Lasagna

Method

1. Set up a steamer, or fill a large pot halfway with water and bring it to a gentle boil.
2. In a large bowl, mix the pork, spring onions, garlic, ginger, soy sauce, sesame oil, chilli crisp, rice vinegar, white pepper and MSG gently with your hands until just combined.
3. Set out as many ramekins as will fit in your steamer.
4. Dip a wrapper in the water for a second or two and lay it flat in the bottom of a ramekin, overlapping slightly if needed. Spread a thin layer of the pork mixture over it.
5. Repeat the layers of dipped wrappers and pork until the ramekins are full or you run out, finishing with a layer of wrappers.
6. Pour 45–60 ml (3–4 tbsp) stock over the top of each ramekin to keep everything juicy.
7. Carefully put the ramekins in the steamer, cover and steam for about 25 minutes, until the pork is cooked through and the wrappers are tender and glossy.
8. Finish with more soy sauce, chilli crisp, spring onions and sesame seeds.