Pork & mushroom gyoza-style dumplings
About £0.58 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Pork mince300g
- Mushrooms100g
- Spring onions3
- Ginger15g
- Soy sauce40ml
- Plain flour200g
- Rice vinegar15ml
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Mix the flour (200g) with 100ml just-boiled water and a pinch of salt, knead into a smooth dough and rest (15 min).
Kitchen note Season as you go, a little at each stage, rather than all at the end. Taste before it goes on the plate.
- Mix the pork (300g) with finely chopped mushrooms (100g), spring onions (3), ginger (15g) and a splash of soy.
Kitchen note Take your time with onions. Low heat and a pinch of salt for a good 8 to 10 minutes until soft and sweet. Rushed onions stay sharp and crunchy.
- Roll the dough thinly, cut circles, fill with a teaspoon of mix and pinch closed.
- Fry flat side down until golden (2 min), add a splash of water, lid on and steam (5 min).
- Dip in soy mixed with rice vinegar (15ml).
Kitchen note Rinse the rice in a sieve until the water runs nearly clear, so it doesn't go sticky. Then 1 mug of rice to 2 mugs of water, lid on, gentle heat. When little holes appear on top and the water's gone, turn the hob off and leave the lid on for 10 minutes to steam.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.