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Chinese pork money bags
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Elegant pouches representing abundance and fortune.
Ingredients:
  • 40g baby spinach
  • 2 green onions, finely chopped
  • 1cm piece fresh ginger, peeled, finely grated
  • 31.50 gm light soy sauce, plus 1/4 cup extra
  • 20.00 ml shao hsing (Chinese rice wine)
  • 3 tsp Yeo’s Pure Sesame Oil
  • 1/2 tsp ground white pepper
  • 40 wonton wrappers
  • Peanut oil, for shallow-frying
  • 27.60 gm chilli oil (see note)
  • 82.50 ml fresh coriander leaves, to serve
Instructions:
  • Place fresh spinach in a heatproof bowl and pour boiling water over it. Let it stand for 1 minute until wilted. Drain the water, then squeeze out any excess moisture. Finally, finely chop the spinach.
  • Combine spinach, minced meat, onion, ginger, soy sauce, shao hsing, sesame oil, and white pepper in a bowl. Mix thoroughly using your hands.
  • Lay a wrapper on a flat surface. Add a heaping teaspoon of mince mixture in the center. Dampen the edge with cold water, then fold and pinch the sides to create a pouch. Repeat to make a total of 40 money bags.
  • In a large, deep frying pan or wok, heat peanut oil over medium-high heat. Cook money bags in 4 batches, turning occasionally, until golden brown and fully cooked, about 2 to 3 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil.
  • Mix soy sauce and chili oil in a serving bowl. Arrange money bags on a platter, sprinkle with coriander leaves, and serve with the sauce.

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