FILLING PREPARATION: In a large mixing bowl, combine ground pork, salted shredded Napa cabbage, white parts of scallions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, and 1 tbsp of chili crisp. Mix vigorously with chopsticks in one circular direction for 2 minutes until the proteins emulsify into a sticky, cohesive paste.
OVEN PREHEAT & PAN COATING: Preheat oven to 200°C (400°F). Brush the bottom and sides of an 8x8 inch (20x20 cm) ceramic or glass baking dish with 1 teaspoon of sesame oil and 2 tablespoons of chicken broth to prevent sticking.
FIRST LAYER: Lay 8-9 gyoza wrappers across the bottom of the dish, slightly overlapping to create a continuous pasta foundation.
MEAT & CHEESE LAYERING: Spread 1/3 of the seasoned pork filling evenly over the wrappers with an offset spatula. Sprinkle 1/3 of the shredded mozzarella. Cover with another layer of overlapping gyoza wrappers. Repeat for 3 total meat-and-cheese layers.
TOP CRUST & STEAM SEAL: Top with a final layer of gyoza wrappers. Pour remaining 1/4 cup (60ml) chicken broth around the perimeter edges (this provides the necessary steam to cook the interior pasta sheets). Top with remaining mozzarella cheese and generously spoon 2 tablespoons of crunchy chili crisp over the cheese.
BAKE & BROIL: Cover tightly with aluminum foil to trap steam. Bake at 200°C (400°F) for 20 minutes. Remove foil and switch oven to high broil (230°C/450°F) for 4-5 minutes until the cheese is bubbling and charred in spots with crispy chili edges.
REST & GARNISH: Let rest for 8 minutes before slicing into squares to allow the layers to settle cleanly. Garnish with sliced green scallions and toasted sesame seeds.
Dumpling lasagna marries Italian layered lasagna architecture with the savory umami profiles of Chinese potstickers. Thin gyoza wheat wrappers replace traditional boiled pasta sheets. In an enclosed baking vessel, the moisture expelled from finely minced napa cabbage and ground pork steams the starch in the wrappers, creating delicate, chewy dumpling layers without pre-boiling. Simultaneously, finishing under a direct 230°C (450°F) broiler dehydrates the top wrapper and melts low-moisture mozzarella, which binds with Sichuan chili crisp oil to form a crispy, blistered, crunchy umami crown.
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