Open flower dumplings

Open flower dumplings

  • Rating: 4 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 24

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

Nutrition: per dumpling
HighlightNutrientUnit
kcal47
fat3g
saturates1g
carbs5g
sugars1g
fibre0g
protein1g
low insalt0.61g
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Ingredients

For the filling

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.

Goes well with

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    Rating: 4 out of 5.2 ratings
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