Baked Dumpling Cups with Chili-Crisp Mayo

Method

1. Preheat the oven to 190°C for 10 min. Brush the cups of a 12-cup muffin tin thinly with oil. Allowing 4 cups per serving, press 2 wrappers into each cup, offset to make an 8-point star, and brush the top of the wrappers lightly with oil.

   Add in this stepVegetable oil 2 tspRound dumpling wrappers (store-bought) 16

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2. Finely chop the cabbage, toss with the salt and squeeze hard by hand to remove the water. Mix the pork, cabbage, corn, ginger, soy sauce, sesame oil and white pepper in one direction until sticky.

   Add in this stepNapa cabbage 120 gSalt 2 pinchGround pork 160 gSweet corn, drained 40 gGrated ginger 1 tspLight soy sauce 2 tspToasted sesame oil 1 tspWhite pepper 1 pinch

3. Bake the empty wrapper cups in the oven for 5 min until the edges are pale golden (tins needed: 1; with 2, use the upper and lower racks). Pre-baking keeps the bottoms from going soggy.

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4. Fill each cup with about 40 g of filling, press it flat with a spoon and return to the oven for 15 min. With 2 tins, swap racks halfway. They are done when the meat is opaque and clear juices run when you press the center (75°C inside if you have a thermometer).

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5. Top with the mozzarella and bake in the oven for 3 min more, until the cheese melts with golden spots. Let cool in the tin for 2 minutes, then lift out with the tip of a knife.

   Add in this stepShredded mozzarella 40 g

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6. Mix the mayonnaise and chili crisp, zigzag it over the cups and finish with sliced scallions and sesame seeds. Serve warm.

   Add in this stepMayonnaise 2 tbspChili crisp 1 tspScallions 1White sesame seeds 1 tsp