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Open Flower Dumplings

Country.Chef's picture
Ingredients
  Filo pastry sheets 6 Large (Or 9 Small)
  Melted butter 4 Tablespoon
For the filling
  Groundnut oil 1 Tablespoon
  Garlic 3 Clove (15 gm), finely chopped
  Carrots 1 , peeled and finely shredded
  Green cabbage 1⁄2 , shredded (Spring / Other)
  Canned bamboo shoots 220 Gram, drained and finely chopped (1 Can)
  Chestnut mushrooms 4 Ounce, sliced (100 Grams)
  Oyster sauce 3 Tablespoon
  Light soy sauce 2 Tablespoon
  Chives 1 Bunch (100 gm), snipped
Directions

GETTING READY
1) Preheat the oven to a temperature of 180C/fan 160C/gas4. 2) Butter the 3 sheets of filo and layer them on one another with buttered side in between.
3) Repeat the process with other filo sheets.
4) With 7 cm round cutter, cut the 24 circles from the layered filo sheets. 5) Take a mini muffin tin and brush the holes of the tin with oil. 6) In the holes, press the filo circles.
7) Do this in batches and keep the remaining filo circles in a wet towel to avoid drying.
8) You may also store them in a arir-tight container for a day.

MAKING
9) Bake the circles for approximately 15 minutes or until golden brown. 10) In a wok, heat the oil over medium heat.
11 ) Fry the garlic for couple of secs, add carrots along with bamboo shoots and cabbage.
12) Stir-fry the veggies for at least 2 minutes. 13) Add in mushrooms, oyster sauce and soy sauce and fry for further 1 min.

FINALIZING
14) Remove the pan from the heat and add chives. 15) Season the mixture with salt and pepper. 16) Heat the filo cases into a warm oven. 17) Spoon the veggie mixture into the cases.

SERVING
18) Serve the dumplings hot

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Snack
Method: 
Baked
Interest: 
Holiday, Party
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
15 Minutes
Servings: 
6

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