Soup Dumpling Lasagna

Remove ribs from the napa cabbage leaves and chop the leaves

Finely grate the ginger and finely chop the garlic

Add pork, 1/3 cup of broth, ginger, garlic, dark soy sauce, regular soy sauce, 1 tablespoon sesame oil, rice wine vinegar, salt, and black pepper to the mixing bowl

Mix just until all the ingredients are incorporated

Add 1 teaspoon of sesame oil to the remaining chicken broth and set it aside

Dip each wonton into a bowl of water before layering it in the ramekin, gently pressing the wontons down as you build the layers

Layer a 12-ounce ramekin as follows: 2 wonton wrappers, 1/4 cup of the pork filling, some napa cabbage, 3 wonton wrappers, 1/4 cup of the pork filling, some of the napa cabbage, 2 1/2 tablespoons of broth, 2 wonton wrappers, 2 1/2 tablespoons of broth, and a sprinkle of scallion

Repeat to assemble the remaining three ramekins

Place the dumplings in a large pot and add enough water to fill the ramekins halfway

Cover and steam, starting on high and reducing to medium-low once it comes to a boil, until the pork reaches an internal temperature of 160°F

Cover the ramekins tightly until ready to serve to keep the top layer of wontons tender