Nutrition and extra info
Nutrition: per dumpling
- kcal47
- fat3g
- saturates1g
- carbs5g
- sugars1g
- fibre0g
- protein1g
- salt0.61g
Ingredients
- 6 large or 9 small filo pastry sheets
- 4 tbsp melted butter
Butter
butt-errButter 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 cloves, finely chopped
- 1 carrot, peeled and finely shredded
Carrot
ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
- ½ spring or other green cabbage, shredded
Cabbage
ka-badgeThe cabbage, or brassica, family is huge, and includes everything from the familiar red, white…
- 220g can bamboo shoot, drained and finely chopped
Bamboo shoots
bam-boo shoo-tzAs expected, these are the very young shoots of many types of…
- 100g small chestnut mushroom, sliced
- 3 tbsp oyster sauce
- 2 tbsp light soy sauce
Soy sauce
soy sor-sAn Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 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.
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