These crispy pork & prawn moneybag wontons are not only flavour-packed but are also so cute! They're the perfect snack or appetiser for any gathering, and are super customisable so you can swap the protein or even steam them for a healthier option. Plus they're especially great for Chinese new year as dumplings symbolise prosperity and good fortune.

ingredients

this recipe makes between 38–40 wontons

filling

• 250g pork mince
• 165g prawns, peeled and finely chopped
• 5 cabbage leaves, finely chopped and lightly salted (excess water squeezed out)
• 1 tsp chicken powder
• ½ tsp white pepper
• Drizzle of sesame oil
• 1 tsp garlic powder
• 1 tbsp corn-starch
• 1 tsp Shaoxing wine
• 1 tbsp oyster sauce
• ½ tbsp light soy sauce

For Assembling & Frying

• Wonton wrappers
• Fresh chives
• Neutral oil, for frying

For Serving

• Sweet chilli sauce or spicy mayo

method

1. Prepare the Filling

In a large bowl, add the pork mince followed by the chicken powder, white pepper, sesame oil, garlic powder, cornstarch, Shaoxing wine, oyster sauce, and light soy sauce.

Mix vigorously in one direction until the mixture becomes well combined and slightly sticky.

Fold in the chopped prawns and squeezed cabbage until evenly incorporated.

2. Prepare the Chives

Bring a pot of water to a boil. Blanch the chives for 10–15 seconds until softened.

Immediately transfer to an ice water bath to cool. Drain and set aside.

3. Assemble the Wontons

Place about 1 teaspoon of filling in the center of a wonton wrapper.

Lightly brush the edges with water. Bring all sides together and pinch firmly to seal.

Take one strand of blanched chive and wrap it around the sealed wonton, tying it securely. Then repeat until all filling is used. - I would actually recommend tying the chives after frying the wontons so preserve the vibrant green colour!

4. Fry the Wontons

Heat oil in a saucepan over medium-high heat. To test if the oil is ready, place a chopstick into the oil — if small bubbles form around it, the oil is hot enough.

Carefully add 4–5 wontons at a time, making sure not to overcrowd the pot.

Fry for 4–5 minutes, or until golden brown and cooked through.

Remove and drain on paper towel to remove excess oil.

5. Serve

Serve hot with sweet chilli sauce or spicy mayo.