Make the filling

• In a large bowl, combine the ground pork, green onions, Chinese leek, soy sauce, oyster sauce, ginger, salt, black pepper and sesame oil.
• Dissolve the chicken base in the water, then pour it into the pork mixture.
• Mix everything vigorously until the filling becomes sticky and the liquid is fully absorbed.

Assemble

• Add the neutral oil to a large non-stick skillet over medium heat.
• Layer the dumpling wrappers and filling in the pan.

Steam

• Mix the water with the chicken base and pour it evenly throughout and around the edges of the pan.
• Cover with a lid and cook over medium heat until the pork is fully cooked and the wrappers are tender.

Crisp the bottom

• Remove the lid and continue cooking, letting any remaining liquid evaporate and the bottom wrappers become crisp.

Make the sauce

• Combine the soy sauce, chili oil and sesame seeds.

Serve

• Drizzle the chili sauce over the dumpling lasagna.
• Finish with plenty of chopped green onions and serve immediately.