Open flower dumplings

Open flower dumplings

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(2 ratings)

Prep: 30 mins Cook: 25 mins


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


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



    Butter is a dairy product made from separating whole milk or cream into fat and…

For the filling

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



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

  • ½ spring or other green cabbage, shredded



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

  • 220g can bamboo shoot, drained and finely chopped
    Bamboo shoots

    Bamboo shoots

    bam-boo shoo-tz

    As 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 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


  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.

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Comments, questions and tips

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28th Oct, 2017
We made these as part of a Chinese feast night on a rainy Saturday. Served them with pork gyozas and noodle salad, and despite them having cooled a bit by the time all other components of the meal were ready, they still held their own. I used wonton wrappers instead of filo and it worked out really well and with a shorter cooking time.
22nd Jun, 2009
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.
21st Jan, 2009
Vegetarian oyster sauce is available in large centers or you can make your own. Do a google search for the recipe
21st Jan, 2009
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.
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