Combine ground pork with soy sauce, oyster sauce, shaoxing wine, leek olive oil, white pepper, chicken bouillon, lemongrass powder, chicken bouillon powder, and corn starch
Mix in grated ginger, grated garlic, chopped green onion bottoms, and chopped carrot into the pork mixture
Layer wonton wrappers in ramekins (11cm wide and 5cm deep) alternating with the pork filling
Add water and sesame oil to the ramekins
Top with napa cabbage, chili crisp, and green onion tops
Bake or steam until wonton wrappers are cooked through
