Name: Open flower dumplings
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Makes 24
Cuisine: Chinese
Ingredients: 6 large or 9 small filo pastry sheets; 4 tbsp melted butter; 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

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Open flower dumplings

Open flower dumplings

Ching-He Huang

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Makes 24

Easy

Prep: 30 mins

Cook: 25 mins

A star rating of 4 out of 5.2 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per dumpling

kcal47
fat3g
saturates1g
carbs5g
sugars1g
fibre0g
protein1g
salt0.61g

low

Method

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.
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.

Recipe from Good Food magazine, February 2009

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A star rating of 4 out of 5.2 ratings

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