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.