Open Flower Dumplings
These visually striking Chinese dumplings may appear intricate but are surprisingly simple to prepare. A crisp filo pastry case is baked until golden, then filled with a quick stir-fry of garlic, carrot, cabbage, bamboo shoots, and mushrooms seasoned with oyster and soy sauces. They make a delightful and healthy starter, snack, or light dinner option. The recipe yields 24 individual portions.
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
- 1/2 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
- Set your oven to 180C/fan 160C/gas 4. Layer three filo sheets, brushing melted butter between each, and repeat with the remaining sheets. Use a 7cm cutter to create 24 circles. Brush a non-stick mini muffin tin with butter and press the circles into the holes, working in batches if needed and keeping unused pastry under a damp cloth. Bake for 15 mins until golden. These can be kept airtight for a day.
- Warm the filo cases in the oven before serving. In a wok or pan, heat the oil. Cook the garlic briefly, then add the carrot, cabbage and bamboo shoots, stir-frying for 2 mins. Mix in the mushrooms, oyster and soy sauce for 1 min more. Take off the heat, stir through the chives, season with pepper, and spoon the filling into the warm cases. Serve the dumplings straight away.
Nutrition (per serving)
Calories47 kcal
Fat3 g
Saturates1 g
Carbs5 g
Sugars1 g
Protein1 g
Sodium244 mg
Recipe details
Skill levelEasy
CategorySnack
Cuisinechinese
