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Pork and coriander money bags
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Savor these crispy pork and coriander dumplings with a zesty sweet and sour dip.
Ingredients:
  • 40 fresh garlic chives (see notes)
  • 2 sprigs fresh coriander with stem and root attached (see notes)
  • 250g pork mince
  • 1/2 x 227g can water chestnuts, drained, finely chopped
  • 24.40 gm oyster sauce
  • 1 tsp grated palm sugar
  • 1 tsp lemongrass paste
  • 40 wonton wrappers
  • Peanut oil, for shallow-frying
  • 48.80 gm fish sauce
  • 42.00 gm lime juice
  • 20.00 ml grated palm sugar
  • 1 small red chilli, seeded, finely chopped
Instructions:
  • In a heatproof bowl, soak chives in boiling water, then quickly drain and transfer to a bowl of cold water. Drain again. Pick coriander leaves and set aside. Finely chop coriander stem and root, and place in a bowl. Mix together with mince, water chestnuts, oyster sauce, sugar, and lemongrass paste until well combined using your hands.
  • Place a wrapper on a flat surface. Add 1 teaspoon of mince mixture in the center of the wrapper. Brush the edge with cold water. Fold up the sides to create a sack, pinching to seal the filling. Secure with a chive tie and trim any excess chive. Repeat process to make 40 money bags.
  • In a large, deep frying pan or wok over medium-high heat, heat oil. Cook money bags in 4 batches, turning occasionally, until golden brown and thoroughly cooked, about 2 to 3 minutes per batch. Place on paper towel to remove excess oil.
  • Prepare the sweet and sour dipping sauce by mixing fish sauce, lime juice, sugar, and chili in a small jug. Garnish the money bags with fresh coriander leaves and serve with the dipping sauce.

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