Mix the Filling: Grab a large mixing bowl and combine the ground pork with chopped cabbage, green onions, minced garlic, and fresh ginger. Add the cornstarch, light soy sauce, dark soy sauce, oyster sauce, sesame oil, and Shaoxing wine. Season with salt and pepper. Pour in the cold water and mix everything together until it looks completely combined. The mixture should feel slightly sticky but not wet.

Start Layering: Take your first ramekin and add one spoonful of the pork filling to the bottom. Press it down gently so it's flat. Place a wonton wrapper directly on top of the filling. The wrapper should cover most of the filling but doesn't need to be perfect.

Continue Building Layers: Add another spoonful of filling on top of the first wrapper. Press down gently again. Add another wrapper. Keep going until you have three layers of filling and three layers of wrappers. The ramekin should be almost full but not overflowing.

Before you add the final wrapper on top, pour 2 tablespoons of water into each ramekin. This creates steam inside the ramekin and gives you that soupy, juicy texture. Cover with one last wonton wrapper to seal everything in. Press the edges down slightly.

Steam: Fill a large pot with water so it comes halfway up the sides of your ramekins. Place the ramekins in the pot. Cover with a tight-fitting lid. Turn the heat to low-medium and steam for 20 minutes. You'll know they're done when the pork is cooked through and the wrappers look translucent and soft.

Finish and Serve: Carefully remove the ramekins from the pot using tongs or a kitchen towel (they'll be hot!). Drizzle chili oil over the top of each one. Sprinkle with sliced green onions and sesame seeds. Serve them straight from the ramekin while they're still steaming hot.