Soup Dumpling “Lasagna”

In a large bowl, combine the ground pork with the soy sauce, shaoxing wine, sesame oil, mirin, salt, pepper, and garlic. Stir to evenly mix. Set aside.

Meanwhile, fill a heat-safe bowl with hot water, 1/4 of the sliced scallions, and the ginger. Allow to steep for about 10 mins, then strain the solids out, keeping the liquid. This is what you’ll dunk your dumpling wrappers in.

Assemble the lasagna cups. In 4 mugs, lay down a heaping spoonful of the pork mixture. Top with a sprinkle of scallions. Submerge a dumpling wrapper in the steeped water, then fit it on top of the pork. Repeat these steps until the mugs are full, finishing with a dumpling wrapper on top. For extra soupiness, carefully create a small point of entry in the lasagna stacks, then pour in about 1 tbsp each of the steeped water.

Set up a steaming basket on the stove top and bring water in the bottom of the basket to a boil. Add in the lasagna mugs and cover to cook for about 20 minutes. Make sure the pork is cooked through. Serve with chili crisp on top and enjoy!