Make the pork filling. Add the ground pork, scallions, ginger, soy sauce, white pepper, salt, and egg white to a bowl. Mix well until everything is evenly incorporated and the filling becomes slightly sticky.

Make the scallion oil. Place the finely chopped scallions in a small heat-safe bowl. Heat the neutral oil until hot, then carefully pour it over the scallions. Stir, then mix the scallion oil into the pork filling.

Assemble the dumpling lasagna. Arrange 5 Shanghai dumpling wrappers across the bottom of a heat-safe dish, slightly overlapping as needed. Spread half of the pork filling evenly over the wrappers.

Place another 5 wrappers over the pork, followed by the remaining pork filling. Finish with the last 5 dumpling wrappers on top.

Steam. Pour 2 tablespoons of water evenly over the top to help the wrappers steam and soften. Place the dish into a steamer, cover, and steam for about 15 minutes, or until the pork is fully cooked and the wrappers are tender.

Serve. Finish with soy sauce and your chili oil mixture to taste. For a simpler version, skip the chili oil mixture and drizzle with soy sauce only.