Open Flower Dumplings
These crispy filo pastry dumplings are filled with a deliciously flavorful vegetable mixture, creating a perfect balance of crunchy and savory goodness. Perfect for entertaining or as a flavorful snack, these mini dumplings are sure to be a hit at any gathering. Enjoy the delightful combination of textures and tastes in every bite!
— Constant Cookbook
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 shoots , drained and finely chopped
- 100g small chestnut mushrooms , sliced
- 3 tbsp oyster sauce
- 2 tbsp light soy sauce
- 1 bunch chives , snipped
Instructions
- 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.
Cook Time
25M
Prep Time
PT30M
Yield
Makes 24
Nutrition
- Calories: 47 calories
- Fat Content: 3 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 5 grams carbohydrates
- Sugar Content: 1 grams sugar
- Protein Content: 1 grams protein
- Sodium Content: 0.61 milligram of sodium
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