Wonton filling: In a large bowl combine 200g pork mince with 1 tsp crushed garlic, 1 tsp sesame oil, ½ tsp white pepper, 1 tsp soy sauce and 1 diced spring onion. Grate 1 carrot and finely dice ¼ cabbage. Add to the mince, and mix well with your hands, and set aside

Assemble: You need to have a dish that can fit inside of a large pot/pan so that the lasagna can cook via steam. Ensure that your pan or pot has a lid. Lay ⅓ of the mince on the bottom of your dish, then dip your wonton wrappers in water, and lay on the mince. Cover all of the mince with the wonton wrappers (it is perfectly fine to overlap some wrappers if needed). Continue the layers with mince & wrappers until the final layer - this should end with wonton wrappers. Drizzle over ¼ cup of chicken stock to coat the top layer of wrappers. Bring the pot of water to a rolling boil, add the lasagna dish and cover. Let it steam for 30-35 minutes, or until the internal temperature reaches over 70C.

Serve: Top the wonton lasagna with chilli oil, sesame seeds, a splash of soy sauce and more sliced spring onions.