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Money Bag Wontons

Money Bags Wontons

Instead of deep-fried, these wontons can also be steamed or boiled for soup. You don’t need to tie them with pandan string if doing so.


  • vegetable oil for deep frying
  • 200 grams wonton wrappers
  • water for sealing the wonton

(A) Meat filling

  • 150 grams minced pork (chicken)
  • 5 water chestnuts peeled and coarsely chopped
  • 8 medium prawns (about 100 grams when peeled) coarsely chopped
  • 1/4 cup chopped spring onions
  • 1 tbsp chopped garlic
  • 1-2 pandan leaves scald with hot water to soften, wipe dry with paper towel and cut to thin (2-3 mm width) strings

(B) Seasonings

  • 1 tsp light soy sauce
  • 1/2 tsp fish sauce
  • 1 tsp Shaoxing wine
  • 1 tbsp sesame oil
  • 1/4 tsp chicken or ikan bilis seasoning powder
  • a few dashes white pepper powder to taste
  • 1 tsp sugar
  • 1 tsp corn flour (starch)


  1. In a large bowl, combine meat filling (A) and seasonings (B). Mix well and marinade for a few hours or overnight in the fridge.
  2. Place a piece of wonton wrapper on the work surface. Add a tsp of filling in the center of the wrapper and wet the edges with water. Fold down halfway diagonally to form a triangle (if using square wrappers) or a half-crescent (if using round wrappers). Press gently on the edges to seal the wonton. Pleat the edges towards the centre. Twist the top to form a nice pouch. If you like, secure each wonton by tying with a pandan “string”, and trim off the excess pandan with scissors.
  3. Heat oil in wok until 180°C (356°F), then deep fry the wontons, in batches, for about 2-3 minutes, or until golden brown. Drain wontons on kitchen towels/tempura papers before serving.

Noob Cook Tip

  1. Run leftover oil from deep frying the wontons through a sieve and store the filtered oil in an air tight container for re-use. You can re-use the oil a couple of times. If the oil becomes too black or when it smokes too soon, it shows that the oil has spoiled and should be discarded.
  2. Freeze extras (not touching one another) in a sealed container or ziplock bag. For soup, defrost overnight in the fridge. For deep-frying, deep fry them straight from the freezer.
  3. While wrapping the dumplings, cover the dumpling skins in a clean and moist kitchen towel to avoid them from drying out.
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11 comments on “Money Bag Wontons”

  1. Any brand or any place to recommend for the Wonton wrapper? I have tried some from the wet market, it doesn’t taste that good.

    Can I go without the chicken seasoning? As my family doesn’t use that for cooking.

    Thank you :)

    • for the square wrappers, I got it from Sheng Siong. They are quite thin. But I don’t know the brand.

      Yes, skip that, and add 1/4 tsp soy sauce, to taste.

  2. 1. How do we gauge the temperature of the oil?
    Use a kitchen thermometer?

    2. For the portioning say 1 tsp (tea spoon) of sugar or corn starch,
    do we assume that it would be a heaped spoonful?

    • Insert a wooden chopstick into the oil – if you see tiny bubbles forming around it, the oil is ready. It’s one level teaspoon (the measurement type of spoon).

  3. How cute! Delicious when deep-fried!

  4. Wish everyone 金钱满满 with your perfect golden money bag wontons :) Hope you and your family have a Happy Lunar New Year身体健康,万事如意!

  5. Oh Wiffy, these are so cute…
    Happy New Year :D

  6. these look great and love the name

  7. May I know if I can wrap the money wonton wrapper a day before and fried it the next day? Keep in freeze or lower fride? Will it breaks skins while frying? Preparing for CNY but worried of the time to prepare including other dishes.

  8. Hi
    R the chestnut fresh ones? Hw to prepare them? And possible to tgose canned ones? Thks

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