Add ground pork (or other ground meat) to a small bowl. Add in the soy, ginger, garlic, sesame oil, rice wine vinegar, sugar, and white pepper. Work the mixture together and stir in one direction until sticky and tacky.

Add in the vegetables and work them into the meat mixture until the mixture is cohesive. Set aside in the refrigerator (optional) for about 20 minutes if time allows. May be made ahead and refrigerated for two days.

Layer, in six ramekins, about 3 1/2 to 4 inches across, the dumpling wrappers and dumpling mixture: first a layer of wrappers, next spread about 2 tablespoons of the dumpling mixture. Follow with two more layers of each, a total of three wrappers and two layers of dumpling mixture per ramekin. Press down lightly to ensure there are no large air pockets.

Add 2 to 3 tablespoons of water or broth over each of the ramekins. (If firmer dumplings are more your style, use 2 tablespoons. For soupier dumplings start with 3 tablespoons; see if you like it, and modify to your taste next time.)

Add a rack to the pot or a cloth on the bottom of a pot. Fill with about 1 1/2″ water. Bring to a boil and quickly add the ramekins. Stack if necessary, making sure to offset the ramekins. Cover tightly and steam for 15 to 20 minutes. Remove from the pot and serve immediately or as soon as they are able to be safely handled. Garnish as desired.

Note: my dumpling lasagna has always been finished in the ramekins shown in 15 minutes; many recipes call for 20. Do what is most comfortable to you.