1. Preheat the oven to 375°F and lightly grease a baking dish.

2. Cook the ground pork in a large skillet over medium heat until browned and crumbly.

3. Add the cabbage, carrots, green onions, garlic, and ginger, then cook until the vegetables soften.

4. Stir in a small splash of soy sauce and cook for another minute to deepen the flavor.

5. In a bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, chicken broth, cornstarch, and chili crisp until smooth.

6. Spread a thin layer of sauce in the bottom of the baking dish.

7. Add a layer of dumpling wrappers, slightly overlapping them to cover the base.

8. Spread part of the meat mixture over the wrappers, then add some spinach, a little mozzarella, and a spoonful of sauce.

9. Repeat the layers until all the filling is used, finishing with dumpling wrappers and the remaining sauce on top.

10. Cover loosely with foil and bake for 25 minutes.

11. Remove the foil and bake for 10 more minutes until bubbling and lightly golden.

12. Let the lasagna rest for 10 minutes, then garnish with sesame seeds and chopped cilantro before serving.