Dumpling Lasagna

Instructions

1. 1

   Finely chop the cabbage and thinly slice the green onions, reserving the green tops for serving. Grate the garlic and ginger. Mix the pork, cabbage, green onion whites, garlic, ginger, 2 tablespoons soy sauce, and sesame oil until the filling becomes slightly sticky.

2. 2

   Choose an 8-inch-wide, at least 2-inch-deep heatproof dish that fits inside a large, deep pot with its lid closed. Cover the bottom with 6 dumpling wrappers, overlapping slightly and tearing them to fit any gaps. Spread one-third of the filling evenly over them. Repeat twice more, then finish with the remaining 6 wrappers.

3. 3

   Slowly pour ¾ cup water over the top and around the edges of the lasagna. Set a raised steaming rack inside the pot and add the remaining 5¼ cups water beneath it; the water must sit below the rack. Bring to a boil, then carefully lower the dish onto the rack.

4. 4

   Cover the pot and steam over medium heat, maintaining a steady simmer, for 30–35 minutes, until the wrappers are tender and the pork in the center reaches 160°F/71°C.

5. 5

   Carefully lift out the dish and let it stand for 5 minutes. Drizzle with the remaining 1 tablespoon soy sauce, the rice vinegar, and chili oil. Scatter over the reserved green onion tops and scoop into four portions, spooning the juices over each serving.