Open flower dumplings

• 6 large or 9 small filo pastry sheets

  sheets

• 4 tbsp melted butter tbsp
• 1 tbsp groundnut oil tbsp
• garlic cloves↗3

  finely chopped

• carrot↗1

  peeled and finely shredded

• ½ spring or other green cabbage

  shredded

• can bamboo shoot220g g

  drained and finely chopped

• small chestnut mushroom↗100g g

  sliced

• 3 tbsp oyster sauce↗ tbsp
• 2 tbsp light soy sauce↗ tbsp
• 1 bunch chives

  snipped

Step-by-step instructions

1. 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. 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.