Logo
Allow cookies

Open flower dumplings

Ingredients

  1. Step 1 6 large or 9 small filo pastry sheets
  2. Step 2 4 tbsp melted butter
  3. Step 3 1 tbsp groundnut oil
  4. Step 4 3 garlic cloves , finely chopped
  5. Step 5 1 carrot , peeled and finely shredded
  6. Step 6 ½ spring or other green cabbage , shredded
  7. Step 7 220g can bamboo shoot , drained and finely chopped
  8. Step 8 100g small chestnut mushroom , sliced
  9. Step 9 3 tbsp oyster sauce
  10. Step 10 2 tbsp light soy sauce
  11. Step 11 1 bunch chives , snipped
Open flower dumplings
Calories: 47 Carbohydrate: 5 g Protein: 1 g Fat: 3 g
Cook time: 55 minutes Prep time: 30 minutes Total time: 85 minutes Servings: 24

TAGS

Dinner Snack Starter Chinese Bamboo shoot Bamboo shoot cabbage cabbage carrot carrot Chestnut mushroom Chestnut mushroom Chinese food made easy Chinese new year Ching-He Huang chive chive Dumpling Easy Filo pastry Healthy Nibble Oyster sauce soy sauce

Directions

  1. Step 1 Heat oven to 180C/fan 160C/gas 4. Sandwich 3 sheets of filo together, brushing with melted butter between each layer, then repeat with the rest of the filo. Using a 7cm round cutter, cut out 24 circles. Brush the holes of a non-stick mini muffin tin with melted butter, then press the circles into the holes (you may need to make these in batches - just keep the rest of the filo circles covered with a damp tea towel until ready to cook). Bake for 15 mins until golden brown. Can be stored in an airtight container for up to a day.
  2. Step 2 To serve, return the filo cases to a warm oven to heat through. Heat the oil in a wok or frying pan over medium heat. Fry the garlic for a few secs, add the carrot, cabbage and bamboo shoots, then stir-fry for 2 mins. Stir in the mushrooms, oyster and soy sauce for 1 min more, remove from the heat, then add the chives. Season with some pepper, then spoon into the cases and serve the dumplings immediately.