1. Let the frozen veggies and the wonton wrappers sit on the counter and let them thaw.

2. Mix the ground pork with soy sauce, ground ginger and garlic powder. Also add chili flakes, oyster sauce, and sesame oil if you want to add them (optional). Next, add the thawed veggies, mix them in and let everything sit for about 10 minutes.

3. Add a small amount of the meat mixture to four ramekins* and press it down to create an even layer. Add a wonton wrapper on top, then add more of the meat mixture, then another wonton wrapper, more meat, and so on. The last layer should be a wonton wrapper.

4. Place the ramekins in a large frying pan or pot with a lid. If you worry the ramekins could damage the coating of your pan/pot, use a kitchen paper underneath the ramekins. Pour some chicken broth into each of the ramekins, then add hot water to the frying pan or pot so the ramekins are sitting halfway up in water. Bring the water to a boil, cover the frying pan/pot and steam the dumpling lasagnas for about 15-16 minutes. Make sure the water is not bubbling too much – you don’t want it to get into the ramekins.

5. Take the dumpling lasagnas out of the pan/pot, drizzle them with some crispy chili oil and sprinkle with black sesame seeds. Serve hot.