International dishesSavory CakesItalyabout 25 minutes
Mini pizzas on dumpling wrappers are quick because there is no base to knead. The wrappers are thin, so too much topping leaves them wet and floppy.
The topping is mixed ahead from onion, ham, sweet corn, white pepper and the dressing, and only a modest spoonful goes on each wrapper. The oven is heated to 205 degrees C and then dropped to 200 degrees C for a 5 minute bake.
This batch weighs about 315g, at roughly 218 calories per 100g.
Method
Slice the onion thinly, cut the ham into strips of about 1cm and grate the mozzarella into fine shreds.
Mix the onion with the ham, then add 30g sweet corn, 1 teaspoon white pepper and 30g Lean Mayo and stir thoroughly.
Line a baking tray with foil, spoon a modest amount of the topping onto each dumpling wrapper and scatter the shredded mozzarella over the top.
Heat the oven to 205 degrees C for about 10 minutes, then bake at 200 degrees C for 5 minutes until golden and fragrant.
Take them out and scatter dried parsley over the top.
Tips
A modest amount of topping is the rule, since a heavy load leaves the wrapper wet instead of crisp.
Dumpling wrappers are sold in the supermarket freezer and need thawing before the topping goes on.
Sweet corn works from a can or freshly boiled off the cob.
Without an oven, an air fryer at 200 degrees C for about 5 minutes does the same.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.