Open flower dumplings
These Chinese nibbles look fiddly, but they’re actually very easy to make, and healthy too
Ingredients
- 6 large or 9 small filo pastry sheets
- 4 tbsp melted butter
For the filling
- 1 tbsp groundnut oil
- 3 garlic cloves, finely chopped
- 1 carrot, peeled and finely shredded
- ½ spring or other green cabbage, shredded
- 220g can bamboo shoot, drained and finely chopped
- 100g small chestnut mushroom, sliced
- 3 tbsp oyster sauce
- 2 tbsp light soy sauce
- 1 bunch chives, snipped
Method
- 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.
- 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.
