This is the quick fix, a hot plate of little pizzas in thirty minutes. Dumpling wrappers bake up as crisp as a thin crust. The catch is the amount of topping, since a high pile leaves the base soggy instead of crisp.
The topping is onion, shredded ham, sweet corn, white pepper and Lean Mayo, finished with shredded mozzarella and five minutes at 200 degrees C.
This batch weighs about 315g, at roughly 218 calories per 100g. Serve them hot while the cheese still pulls.
Method
Slice 30g onion thinly, cut the 2 slices of ham into 1cm strips and grate 30g mozzarella cheese into fine shreds.
Combine the onion and ham, add 30g sweet corn, 1 teaspoon ground white pepper and 30g Lean Mayo, and mix thoroughly.
Line a baking tray with foil, spoon an even amount of topping onto each of the 4 dumpling wrappers and scatter the shredded mozzarella over the top.
Heat the oven at 205 degrees C for 10 minutes, then bake for 5 minutes at 200 degrees C until the tops are evenly golden and fragrant.
Take them out and eat them hot.
Tips
Dumpling wrappers come from the supermarket freezer. Thaw them at room temperature so they do not tear.
Without sliced ham, cold cuts or shelf stable sausage cut into strips work.
Measure the full 30g Lean Mayo, since too little leaves the topping dry and loose.
Keep the topping modest, because a high pile stops the wrapper from crisping.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.