Open flower dumplings

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

  • Prep:30 mins
    Cook:25 mins
  • Easy

Nutrition per serving

  • kcal 47
  • fat 3g
  • saturates 1g
  • carbs 5g
  • sugars 1g
  • fibre 0g
  • protein 1g
  • salt 0.61g


  • 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


  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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