Dumpling Lasagna

Preheat the oven to 400F and lightly oil a 9x13 baking dish.

In a large bowl, combine 1 1/2 lbs ground pork, 2 cups finely chopped napa cabbage, 6 thinly sliced scallions, 2 tbsp grated fresh ginger, 4 cloves minced garlic cloves, half the soy sauce, and half the toasted sesame oil. Mix well by hand until evenly combined.

In a small bowl, whisk together the remaining soy sauce, remaining toasted sesame oil, and 2 tbsp rice vinegar to make the drizzle. Set aside.

Brush the bottom of the baking dish with 2 tbsp vegetable oil, then lay down a layer of wonton wrappers, overlapping slightly to cover the base.

Spread one third of the pork mixture evenly over the wrappers, then pour a splash of chicken broth over the filling to keep it moist. Top with another layer of wonton wrappers.

Repeat layering pork mixture, broth, and wrappers two more times, ending with a final layer of wrappers on top.

Pour any remaining 1 cup chicken broth over the top layer and sprinkle evenly with 2 cups shredded shredded mozzarella cheese.

Cover the dish tightly with foil and bake for 20 minutes, then remove the foil and bake 10 more minutes until the cheese is golden and bubbling.

Insert an instant-read thermometer into the center of the pork filling; it should read at least 160F. Bake a few minutes longer if needed.

Let the lasagna rest for 5 minutes, then drizzle with the soy-vinegar mixture and spoonfuls of 1/4 cup chili crisp before slicing and serving.