Dim Sum. Wok-Fried Money Bags. Crispy deep fried parcels of aromatic chicken.
Recipe type: Dim Sum, Chinese snacks
Dim Sum come in all forms - Wok-fried money bags are one of the classics. Aromatic chicken wrapped up in wonton wrappers and then deep-fried to crispy golden perfection. These are quick and easy to make, and the recipe can be scaled up infinitely without any hassle.
- 250g Chicken breast, roughly chopped
- 6 Spring onions, roughly chopped
- 10 Slices fresh ginger
- 1 Tsp Salt
- 1 Tsp Sugar
- 1 Tsp Light soy sauce
- 1 Tsp Roasted sesame oil
- 1 Tbs Oyster sauce
- 1½ Tbs Cornflour or Tapioca flour
- 16-20 Wonton wrappers
- place the chicken, spring onion, ginger, salt, soy sauce, roasted sesame oil, oyster sauce and cornflour in your food processor.
- Using the pulse action, pulse this for 3 or 4 short bursts until the ingredients are finely chopped, but not mush.
- Lay out the wonton skins and using a wet finger, wet the edges of one of the skins. Place a tablespoonful of the filling in the center of the skin. Gather up the corners of the skin and crimp them together above the filling. Repeat with remaining skins and filling. This recipe will yield 16 to 20 moneybags.
- Fill your wok with oil to a depth of 25mm or 1 inch and heat this to 190c or 375f.
- Fry the dumplings in 2 batches for 3 minutes, turning over halfway through. Remove these from the oil and drain any excess oil from the dumplings on kitchen paper.
- Transfer the dumplings to platters and serve with the dipping sauces of your choice.