Make the filling: In a large mixing bowl, add the ground pork, diced cabbage, green onion, ginger, soy sauce, water, rice wine, and sesame oil. Mix until the filling is well combined then vigorously mix with a pair of chopsticks or your hand until the filling looks paste-like and tacky. Cover and keep refrigerated until needed. The filling can be prepared up to 2-3 days ahead of time.

Assemble: Separate the dumpling wrappers and prepare a bowl of water. Also, lightly grease a 7x5 inch (18x13 cm) baking dish. In the greased baking dish, add a third of the prepared pork filling and spread it evenly in the bottom of the dish. Then dunk a sheet of dumpling wrapper in the prepared bowl of water, making sure the entire wrapper is wet. Let most of the excess water drip off, then arrange the dumpling wrapper over the layer of pork filling. Repeat this until the pork filling is covered by a layer of wrappers. You'll likely need 6 sheets per layer and it is completely fine to overlap the wrappers. Repeat this layering process two more times so that you have 3 layers of pork and 3 layers of wrappers, with the wrapper being the last layer.

Cook: Steaming method: Prepare your preferred steaming set-up and bring at least an inch of water to a boil over medium high to high heat. Place the prepared baking dish of dumpling lasagna in the steamer and cover the steamer with a lid. Steam the 7x5 inch baking dish for 35-40 minutes and the 8oz-ramekins for 20-25 minutes or until the internal temperature registers 160°F (71°C). Refill your steamer with more water if needed. Oven method (this method is best for baking dish, not ramekins): Preheat the oven to 400°F (205°C). Once the dumpling lasagna has been assembled, top it with the ¼ cup (60ml) of water/stock and wrap tightly with foil. We like to pinch around the rim of the baking dish so that the foil is slightly dipped into the dish all the way around. This helps to better trap the steam and moisture. Place the baking dish on a larger sheet pan to catch any drippings and bake the dumpling lasagna for about 45 minutes or until the internal temperature registers 160°F (71°C).

Make the dumpling sauce: While waiting for the dumpling lasagna to cook, make the dumping sauce by combining all the ingredients and mixing until the sugar has dissolved. Set aside until needed, or keep it covered and refrigerated for up to 1 week.

Dress and serve: Once the dumpling lasagna is done, carefully remove it from the steamer or the oven. Top the lasagna with your desired amount of dumpling sauce, and if desired, chili oil (highly recommended!), green onion, and sesame seeds. Cut and serve or enjoy straight from the baking dish. Be very careful as the dumpling lasagna will be very hot!