Goal:
You are a world-class expert in culinary recipe classification. Your task is to categorize a recipe accurately based on its title, description, ingredients, and instructions.

Context:
A recipe can either be a beverage or a food item. If it's a beverage, classify it as "drinks". If it's food, choose the most appropriate category among the following:

"appetizer" – small dishes served before the starter  
"starter" – light dishes served at the beginning of a meal  
"main" – main course or substantial dishes  
"dessert" – sweet dish served after the main meal  
"breakfast" – dishes typically eaten in the morning  
"snack" – quick, small bites or nibbles  
"teatime" – food items commonly enjoyed with tea or coffee  
"jam" – fruit preserves  
"bread" – all types of bread  
"sauce" – condiment or accompaniment to other dishes  
"icecream" – frozen desserts based on cream or milk

Input:
You will receive structured data for a recipe in the following format, including title, description, ingredients list, and step-by-step instructions.

json
{"title":"Kimchi Dumplings Ripe Kimchi, Tofu, Scallions","description":"Korean steamed, pan-fried, or sometimes deep-fried dumplings are called mandu, and this recipe is my version of a vegetarian, kimchi-based one. The more ripened your kimchi, the more flavor it will contribute to the dumplings. The brine is used as an ingredient, too—it's very flavorful and can function like vinegar in your cooking, so you definitely don't want to waste it. I like these shaped into potstickers and pan-fried, as instructed below. I always serve them with a little pile of kimchi and some other crunchy vegetables as garnishes radishes or daikon, carrots, and cucumbers, which can be salted and tossed in a little rice vinegar-and with Gochujang Sauce for drizzling.","ingredients":[{"section":"For the dumplings","ingredients":["7 ounces firm tofu (half of a 14-ounce block), pressed","1 cup Napa Cabbage or Bok Choy Kimchi, preferably homemade","3 tablespoons neutral-tasting oil","1 teaspoon sugar","Kimchi brine or rice vinegar, as needed","tablespoons soy sauce","3 scallions, green and white parts, thinly sliced","25 to 30 thick round dumpling wrappers"]},{"section":"For the bowls","ingredients":["Stir-Fried Bok Choy and Rice","Gochujang Sauce, for serving"]}],"instructions":["Place the tofu in the middle of a cutting board and mash it up with a fork.","After measuring the kimchi, hold it in place in the measuring cup, turn the cup upside down over a small bowl, and press to extract the kimchi brine, draining it into the bowl; set the brine aside. Finely chop the kimchi.","Heat 1 tablespoon of the oil in a wide skillet over medium-high heat. Add the tofu and cook, stirring periodically, for 5 to 7 minutes, until beginning to get crispy and golden brown. Add the kimchi and sugar and cook for another 3 to 5 minutes, until the kimchi is softened and the pan is dry. Pour in 3 tablespoons of the reserved kimchi brine (if there's not enough brine, use either additional kimchi brine from the jar or rice vinegar to make up the volume) and the soy sauce, scraping up any browned bits from the pan with a wooden spoon. When the pan is dry again, remove from the heat and stir in the scallions. Let cool completely.","Set up your dumpling assembly station: Place a stack of dumpling wrappers on one end of a cutting board and cover with a lightly moistened towel or paper towel to prevent them from drying out. Place a small bowl of water and the dumpling filling within reach. Also set out a parchment-lined baking sheet and moistened clean towel for the assembled dumplings.","Shape the dumplings into pleated potstickers (see page 169), arranging them on the baking sheet as you go and covering with a towel to prevent them from drying out. If you're not eating them immediately, place the tray in the freezer for 30 minutes, until the dumplings have firmed up, then transfer to an airtight container or resealable bag and keep them in the freezer until ready to serve.","To cook, heat a heavy skillet over medium-high heat. Swirl in the remaining 2 tablespoons oil. Once hot, arrange the dumplings in concentric circles in the pan, flat side down, fitting as many as you can into the pan in a single layer. Cook for 2 to 3 minutes if freshly made or 4 to 6 minutes if frozen, until golden brown on the bottoms and crisp. (Use your fingers to lift one out of the pan to check.) Working quickly, drizzle with about 3 tablespoons water and then cover the pan tightly with a lid or piece of foil. Cook for 3 minutes more, until the dumplings appear translucent and are heated through.","Make the bowls: Divide the bok choy and rice among four bowls. Arrange 6 potstickers on top of the bok choy and rice in each bowl and serve immediately with the Gochujang Sauce."]}

Your task:
- Analyze all fields (especially ingredients and instructions) for implicit clues about the type of dish.
- Avoid over-relying on the title alone.
- Choose the **most precise and relevant** category from the list.
- Always prefer specificity over generalization.

Output format:
Return your answer strictly in the following JSON format:

json
{ "data": "<category>" }