To Make the Dumpling Filling

1. Place all of the ingredients into a large mixing bowl.
2. Use a pair of chopsticks to mix everything together by continuously stirring clockwise.
3. Keep stirring until the texture of the filling changes to become almost paste-like and thick.

To Make the Dumpling Lasagna

1. Place a layer of filling in the ramekin. I like to use a thin layer of filling, but use as much or as little filling as you wish.
2. Dip a dumpling wrapper in a bowl of water.
3. Place the dumpling wrapper on top of the filling.
4. Keep repeating the layers until you almost reach the top of the ramekin.
5. Finish with 2 layers of dumpling wrappers.
6. Carefully pour over 3-5 tablespoons of chicken stock or water.
7. Run a thin paring knife around the edge of the Dumpling Lasagna to help the stock run through to the bottom of the ramekin. Aim to have enough stock to come halfway up the sides of the ramekin.
8. Repeat the above steps for the remaining ramekins.

To Cook the Dumpling Lasagna

Instructions for Steamer Basket on Stove Top

1. Fill a large saucepan about one-third full with water.
2. Place a steamer basket on top of the saucepan.
3. Place the ramekins inside the steamer basket. Depending on the size of your ramekins, you may need to do this in batches.
4. Place the lid on top of the steamer basket.
5. Steam over medium-high heat for 20-25 minutes, or until a knife inserted in the centre comes out hot. During this time, check once or twice that there is enough water in the pan.

Instructions for Stove Top

1. If you are using oven-proof ceramic dishes, you can place them directly into a wide saucepan. Although, I recommend placing them on a wire rack in the saucepan, just to be on the safe side. (Ceramic dishes can be prone to cracking if they are used directly on the heat source.)
2. Pour boiling water into the saucepan, about halfway up the sides of the ramekins.
3. Place a lid on top of the saucepan, ideally a glass lid so you can check on the water level.
4. Steam over medium-high heat for 20-25 minutes, or until a knife inserted in the centre comes out hot. During this time, check once or twice that there is enough water in the pan.

Instructions for Steam Oven

1. Preheat the steam oven to 100°C/212°F.
2. Place the ramekins onto a large sheet pan.
3. Steam for 20-25 minutes, or until a knife inserted in the centre comes out hot.

To Serve

1. Allow each person to add whichever condiment/s they like, together with a garnish of spring onions (scallions) and coriander (cilantro).
2. Serve immediately.