Firey Rice Paper Money Bags

8 mins
Serves 7
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Directions

  1. 1Heat a wok over medium–high, add the pork mince, spring onion, mushrooms, garlic and ginger.
  2. 2Heat a wok over medium–high, add the pork mince, spring onion, mushrooms, garlic and ginger.
  3. 3Heat a wok over medium–high, add the pork mince, spring onion, mushrooms, garlic and ginger.
  4. 4Splash in soy sauce, Chinese cooking wine and sugar.
  5. 5Splash in soy sauce, Chinese cooking wine and sugar.
  6. 6Splash in soy sauce, Chinese cooking wine and sugar.
  7. 7Cook and mash into mince for 5 minutes until glossy and slightly reduced.
  8. 8Cook and mash into mince for 5 minutes until glossy and slightly reduced.
  9. 9Cook and mash into mince for 5 minutes until glossy and slightly reduced.
  10. 10Remove from heat.
  11. 11Remove from heat.
  12. 12Remove from heat.
  13. 13Wet one rice paper sheet until just soft.
  14. 14Wet one rice paper sheet until just soft.
  15. 15Wet one rice paper sheet until just soft.
  16. 16Spoon a small mound of the pork mixture into the centre.
  17. 17Spoon a small mound of the pork mixture into the centre.
  18. 18Spoon a small mound of the pork mixture into the centre.
  19. 19Fold the sides in, roll up into a money bag shape, then gently tie a softened chive around the middle like a little bow.
  20. 20Fold the sides in, roll up into a money bag shape, then gently tie a softened chive around the middle like a little bow.
  21. 21Fold the sides in, roll up into a money bag shape, then gently tie a softened chive around the middle like a little bow.
  22. 22Repeat with remaining sheets to make 7 money bags/dumplings.
  23. 23Repeat with remaining sheets to make 7 money bags/dumplings.
  24. 24Repeat with remaining sheets to make 7 money bags/dumplings.
  25. 25Place into a steamer and steam for 3 minutes until bouncy and translucent.
  26. 26Place into a steamer and steam for 3 minutes until bouncy and translucent.
  27. 27Place into a steamer and steam for 3 minutes until bouncy and translucent.
  28. 28Serve warm with chilli oil, sesame seeds and fresh chives.
  29. 29Serve warm with chilli oil, sesame seeds and fresh chives.
  30. 30Serve warm with chilli oil, sesame seeds and fresh chives.

Ingredients

  • 200 g lean pork mince
  • 200 g lean pork mince
  • 200 g lean pork mince
  • 1 spring onions, finely sliced
  • 1 spring onions, finely sliced
  • 1 spring onions, finely sliced
  • 3 mushrooms, finely chopped
  • 3 mushrooms, finely chopped
  • 3 mushrooms, finely chopped
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp Chinese cooking wine
  • 1 tbsp Chinese cooking wine
  • 1 tbsp Chinese cooking wine
  • 1 clove garlic, minced
  • 1 clove garlic, minced
  • 1 clove garlic, minced
  • 1 tsp grated ginger
  • 1 tsp grated ginger
  • 1 tsp grated ginger
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 7 small rice paper sheets
  • 7 small rice paper sheets
  • 7 small rice paper sheets
  • 7 long chives (for tying)
  • 7 long chives (for tying)
  • 7 long chives (for tying)
  • Chilli oil
  • Chilli oil
  • Chilli oil
  • sesame seeds
  • sesame seeds
  • sesame seeds
  • extra chives (to serve)
  • extra chives (to serve)
  • extra chives (to serve)

Equipment

woksteamer