Open flower dumplings

Open flower dumplings

Open flower dumplings

These Chinese nibbles look fiddly, but they’re actually very easy to make, and healthy too


  • 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


  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.
  2. 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.
  3. 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.
  4. Can be stored in an airtight container for up to a day.
  5. 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.
  6. 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.
  7. Season with some pepper, then spoon into the cases and serve the dumplings immediately.

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