Crunchy, golden fried money bags filled with a juicy pork and prawn filling, a delicious appetizer or snack that everyone will love!

What is a money bag?

“Money bag” is a term used to describe a type of dumpling or small parcel typically filled with a mixture of meat, vegetables, and seasonings, wrapped in a dough wrapper. The name “money bag” comes from the shape of the dumpling after it’s folded and sealed, resembling a traditional drawstring pouch used to carry money in ancient times.

Money bags are a popular appetizer or side dish in Chinese cuisine, as well as a lot of other East Asian cuisines, and are enjoyed both at home and in restaurants. They are often served with a dipping sauce, such as sweet chili or a mixture of soy sauce, vinegar, and sesame oil, to complement their savory flavors.

What is in a Chinese money bag?

In Chinese cuisine, money bags are often made with wonton wrappers or dumpling wrappers and filled with a savory mixture, which can include ingredients like minced meat (such as pork or chicken), finely chopped vegetables (such as cabbage or mushrooms), shrimp or prawns, and various seasonings and spices. The filled wrappers are then folded and sealed, usually with a decorative knot on top, before being cooked by boiling, steaming, pan-frying, or deep-frying.

Ingredients

• Pork mince (ground pork): Provides the main protein component of the filling, adding savory flavor and moisture to the money bags.
• Chicken powder: Adds a concentrated chicken flavor to the filling, enhancing its overall taste. It acts as a seasoning to balance the flavors of the other ingredients.
• Sesame oil: Infuses the filling with a nutty aroma and flavor. It also contributes to the richness of the filling and complements the other ingredients well.
• Cooking wine: Adds depth of flavor to the filling and helps tenderize the pork mince, making it juicier. It also contributes to the umami taste of the dish.
• Cornstarch: Acts as a binder in the filling, helping to hold the ingredients together. It also helps to thicken the filling slightly and creates a smoother texture.
• Chinese cabbage: Adds texture and freshness to the filling. The finely chopped cabbage provides a contrast to the meat and helps lighten the overall flavor of the filling.
• Prawns: Introduces a seafood element to the filling, adding complexity to the flavor profile. The prawns also contribute a delicate sweetness and a slightly firm texture to the money bags.
• Egg: Acts as a binding agent, helping to hold the filling together. It also adds richness and helps to create a softer texture in the filling.
• YumYum or MSG: Enhances the savory taste of the filling, adding depth and complexity to the flavor profile. YumYum or MSG can intensify the natural flavors of the other ingredients without adding a distinct flavor of its own.

Assembly

• Wonton wrappers: Serve as the outer casing for the money bags, enclosing the filling. They provide a delicate, slightly chewy texture and crisp up beautifully when fried.
• Fresh chives: Used to tie up the money bags for both practical and decorative purposes. They add a subtle onion flavor and a visually appealing touch to the presentation of the dish.
• Neutral oil for deep frying: Used for frying the money bags. The high heat of deep frying creates a crispy exterior while sealing in the juices of the filling. Neutral oil, such as vegetable or canola oil, is preferred for its high smoke point and mild flavor.

How to make a money bags

1. In a large mixing bowl, combine the pork mince, chicken powder, sesame oil, cooking wine, cornstarch, and YumYum
2. Mix well until all ingredients are thoroughly combined and the mixture becomes slightly sticky.
3. Add the cabbage, prawns and egg, and mix until well combined, set aside

4. Spoon about 1 tablespoon of the pork filling into the center of the wrapper.
5. Take one dumpling wrapper and place it on a clean, dry surface.
6. Moisten the edges of the wrapper with a little water
7. Bring the corners of the wrapper over the filling and pinch them together

8. Take a piece of fresh chive and tie it around the sealed top of the money bag, leaving a little bit of excess chive to create a decorative knot.
9. Trim any excess chive length if desired.
10. Heat oil in a deep fryer or a deep pot to 350°F (180°C).
11. Carefully lower the money bags into the hot oil in batches, making sure not to overcrowd the fryer.

12. Fry for about 3-4 minutes, or until the money bags are golden brown and crispy.
13. Use a slotted spoon to remove the fried money bags from the oil and drain them on a paper towel-lined plate to remove excess oil.
14. Once drained, transfer the money bags to a serving plate and serve hot with your desired dipping sauce on the side

Chinese Pork Money Bags

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Crunchy, golden fried money bags filled with a juicy pork and prawn filling, a delicious appetizer or snack that everyone will love!

• Total Time: 40 minutes
• Yield: approx 40 Money bags 1x

Ingredients

Scale 1x2x3x

• 300g Pork mince (10.6oz)
• 1 tsp Chicken powder
• 1 tbsp Sesame oil
• 2 tbsp Cooking wine
• 2 tbsp Cornstarch
• 3 large leaves of Chinese cabbage, finely chopped
• 6 large prawns, roughly chopped
• 1 Large egg
• 1 teaspoon YumYum, you can buy it here or use MSG
• 1 package Wonton wrappers (about 40 wrappers)
• Fresh chives, cut into 4-inch lengths (enough for one piece per money bag)
• Neutral oil for deep frying

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Instructions

1. In a large mixing bowl, combine the pork mince, chicken powder, sesame oil, cooking wine, cornstarch, and YumYum
2. Mix well until all ingredients are thoroughly combined and the mixture becomes slightly sticky.
3. Add the cabbage, prawns and egg, and mix until well combined, set aside.
4. Spoon about 1 tablespoon of the pork filling into the center of the wrapper.
5. Take one dumpling wrapper and place it on a clean, dry surface.
6. Moisten the edges of the wrapper with a little water
7. Bring the corners of the wrapper over the filling and pinch them together
8. Take a piece of fresh chive and tie it around the sealed top of the money bag, leaving a little bit of excess chive to create a decorative knot.
9. Trim any excess chive length if desired.
10. Heat oil in a deep fryer or a deep pot to 350°F (180°C).
11. Carefully lower the money bags into the hot oil in batches, making sure not to overcrowd the fryer.
12. Fry for about 3-4 minutes, or until the money bags are golden brown and crispy.
13. Use a slotted spoon to remove the fried money bags from the oil and drain them on a paper towel-lined plate to remove excess oil.
14. Once drained, transfer the money bags to a serving plate and serve hot with your desired dipping sauce on the side

• Author: Vincent Yeow Lim
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Dumplings
• Method: Easy
• Cuisine: Chinese

Nutrition

• Serving Size: 4 money bags
• Calories: 339
• Sugar: 0.1 g
• Sodium: 467.9 mg
• Fat: 32.4 g
• Carbohydrates: 5.1 g
• Fiber: 0.2 g
• Protein: 8.5 g
• Cholesterol: 67.5 mg