Open flower dumplings

Open flower dumplings

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 30 mins Cook: 25 mins

Easy

Makes 24
These Chinese nibbles look fiddly, but they're actually very easy to make, and healthy too

Nutrition and extra info

Nutrition: per dumpling

  • kcal47
  • fat3g
  • saturates1g
  • carbs5g
  • sugars1g
  • fibre0g
  • protein1g
  • salt0.61g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 6 large or 9 small filo pastry sheets
  • 4 tbsp melted butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the filling

  • 1 tbsp groundnut oil
  • 3 garlic clove, finely chopped
  • 1 carrot, peeled and finely shredded
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • ½ spring or other green cabbage, shredded
    Cabbage

    Cabbage

    ka-badge

    The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…

  • 220g can bamboo shoot, drained and finely chopped
  • 100g small chestnut mushroom, sliced
  • 3 tbsp oyster sauce
  • 2 tbsp light soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 bunch chives, snipped

Method

  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. 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (3)

codedshadow's picture

i LOVE chinese cooking and chinese food and from time to time i host dinner parties for friends so this is definitly a dish that will go down well. im also pleased its made by an eastern chef which makes me feel good that its an authentic chinese recipe. cant wait to try it.

jamesrobin's picture

Vegetarian oyster sauce is available in large centers or you can make your own. Do a google search for the recipe

sarah2000h's picture

Could anyone tell me if the oyster sauce can be replaced by a veggie version?
It looks a delicious recipe and I'd like to try it.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…