For the wrappers: In a large bowl, whisk together the flour and salt until well incorporated. Pour in ½ cup hot water, then use a pair of chopsticks or a wooden spoon to mix the dough until it is shaggy. Switch to your hands and knead the dough in the bowl until it’s smooth and just slightly tacky, about 10 minutes. If the dough is at all sticky, dust it lightly with more flour and knead it in. Repeat just until the dough no longer sticks. If the dough is dry, sprinkle on a few drops of water and knead in. Repeat until the dough is just slightly tacky. Transfer to a clean work surface and continue to knead until the dough is smooth and bounces back when you poke it with your finger, about 10 minutes more. Cover the dough with plastic wrap or a tea towel and rest at room temperature for at least 30 minutes and up to 1 hour.

Split the dough into 4 equal portions, working with 1 piece at a time and keeping the rest covered with plastic wrap or a tea towel. Roll the piece into a long, even rope about ¾ inch thick and split the rope into 8 equal portions. Press down 1 piece with the palm of your hand to flatten. Then, use the rolling pin to roll it out as thin as possible; it should be 3 inches wide. As you finish the piece, lightly dust it with flour so it doesn’t stick and stack it under a tea towel. Repeat the process with all the remaining dough. Use the wrappers to prepare dumplings immediately, or dust the tops with more flour, then stack and store in a resealable bag and freeze for up to 6 months.

For the filling: Put the cabbage in a large bowl, massage well with 3 tablespoons of the salt and set aside. After the cabbage has shrunk down, rinse off all of the salt, drain and squeeze out all of the water.

In a separate large bowl, mix together the cabbage, ground pork, mushrooms, scallion and cilantro. Add the ginger, garlic, soy sauce, rice vinegar, oyster sauce, cornstarch, chicken bouillon powder, white pepper, sugar, sesame oil and the remaining ½ teaspoon salt and stir to combine, being sure not to overmix.

To build the lasagna: To each of six 8-ounce ramekins, add 2 tablespoons of the filling, followed by 1 wrapper. Repeat 2 more times, then top with 1 tablespoon of the filling and 1 more wrapper. Add 2 tablespoons of water to each. Place the ramekins in a large shallow Dutch oven and add enough water to go halfway up the sides of the ramekins. Bring to a boil over high heat. Lower to a simmer, cover and cook for 15 to 20 minutes, until the pork is fully cooked through.

Serve garnished with chile crisp, black vinegar and scallions.