A Yum Cha favourite. These little crispy parcels are sure to be a popular treat! Have a go at making your own gluten free wonton money bags, they're easier than you might think.
300g pork, minced
150g shiitake mushroom (or prawn meat), chopped
¼ tsp ground white pepper
2 tsp ginger, minced
2 tsp GF soy sauce
2 tsp cooking wine
1 tsp sea salt
wonton wrappers prepared using HG wonton wrapper mix
vegetable oil for frying
garlic chive leaves to tie after cooking
- Mix together filling ingredients.
- Wrap your 'money bags' by placing 1 teaspoon of filling in the centre of your round wonton pastry (you don't want to over fill this as it will be tricky to pinch it closed), then gently bring the edges to the centre directly where the filling is and pinch the wrapper together gently but also firm enough so that it closes tight. Ideally you don't want any air bubbles to be trapped in there.
- Heat a small pot with oil and fry until crisp (approx 3-5mins). Best eaten fresh, they will stay freshly crisp for 30mins.