I got a big pot of kim-chi from the chinese supermarket, so I decided to make some pork dumplings and give them a vaguely asian flavour. This was nice and makes good use of a very small amount of pork. Serves 1 as a main, or 2--4 as accompaniment, takes 25 mins:
In a frying pan, fry the pork mince for 5 mins, breaking it up well into small pieces as you go. Then take it off the heat and let it cool a little bit.
Meanwhile, you can start making the dumplings even while the pork is frying. Mix up the flour, suet and five-spice. Add a splash of cold water (2 tbsp?) and with your fingertips mix and rub the mixture. If it's not wet enough to come together, add a bit more water; if it's too wet to work with, add a touch more flour; etc.
Sprinkle the basil leaves over the mixture, then sprinkle the slightly cooled pork mince over too. Make sure the pork isn't too hot to work with your hands, then mix everything up nicely and form into about 8 round balls.
Place the dumplings in a steamer and steam for 15 minutes.
Serve with plenty of kim chi.