Preheat your oven to 400°F.

Prepare a 9x13-inch casserole dish with about 1 inch of water.

Mix the filling by combining ground pork, green onions, garlic, ginger, soy sauce, chili crisp, rice vinegar, sesame oil, and pepper in a bowl.

Layer the wonton wrappers by dipping them briefly in water in a 7x11-inch baking dish, arranging them slightly overlapping.

Spread half of the meat mixture evenly over the wonton wrappers.

Repeat by adding another layer of wonton wrappers followed by the remaining meat mixture.

Finish with a final layer of wonton wrappers on top; pour about 2 tablespoons of water over for moisture.

Set the smaller baking dish inside the larger one filled with water, cover tightly with foil.

Bake for 25-30 minutes or until the internal temperature of the pork reaches 160°F.

Combine dumpling sauce ingredients in a bowl while the lasagna is baking.

Remove the foil, lift the smaller dish out gently, allowing to rest for a few minutes before slicing.

Slice into squares and serve warm, drizzling with the dumpling sauce.