Name: Open flower dumplings
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Makes 24
Cuisine: Chinese
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; ½ 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

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

For the filling

1 tbsp groundnut oil
3 garlic cloves
finely chopped
1 carrot
peeled and finely shredded
½ 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

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.