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Make the Filling: In a large bowl, combine ground pork, green onions, Chinese leek, soy sauce, oyster sauce, ginger, salt, black pepper, and sesame oil. Dissolve 1 teaspoon Better Than Bouillon in ¼ cup water, then pour it into the pork mixture. Mix everything vigorously for 2–3 minutes until the filling becomes sticky and the liquid is fully absorbed.
Assemble: Add 1–2 tablespoons neutral oil in a large non-stick skillet over medium heat, layer the dumpling wrapper and filling like show. In the video.
Steam: Mix together ¼ cup water and ½ teaspoon Better Than Bouillon Chicken Base. Pour this mixture evenly throughout and around the edges of the pan. Cover with a lid. Cook over medium heat for about 8 minutes, or until the pork is fully cooked and the wrappers are tender.
Crisp the Bottom: Remove the lid. Continue cooking for another 2–4 minutes, allowing any remaining liquid to evaporate and the bottom wrappers to become crisp.
Make the Sauce: While the dumpling lasagna cooks, combine 1 tbsp soy sauce, 2 tbsp chili oil, and ½ tsp sesame seeds.
Serve: Drizzle the chili sauce over the dumpling lasagna. Finish with plenty of chopped green onions and serve immediately.