Open Flower Dumplings

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

• Cooking Time Prep 30 mins
  Cook 25 mins
• Skill Level Easy
• Servings Makes 24

Nutrition per serving

• Kcalories

  47

• Protein

  1g

• Carbs

  5g

• Fat

  3g

• Saturates

  1g

• Fibre

  0g

• Sugar

  1g

• Salt

  0.61g

Ingredients

• 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 shoots, drained and finely chopped
• 100g small chestnut mushrooms, sliced
• 3 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1 bunch chives, snipped

Directions

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.

Categories: All Christmas