Firey Rice Paper Money Bags
Directions
- 1Heat a wok over medium–high, add the pork mince, spring onion, mushrooms, garlic and ginger.
- 2Splash in soy sauce, Chinese cooking wine and sugar.
- 3Cook and mash into mince for 5 minutes until glossy and slightly reduced.
- 4Remove from heat.
- 5Wet one rice paper sheet until just soft.
- 6Spoon a small mound of the pork mixture into the centre.
- 7Fold the sides in, roll up into a money bag shape, then gently tie a softened chive around the middle like a little bow.
- 8Repeat with remaining sheets to make 7 money bags/dumplings.
- 9Place into a steamer and steam for 3 minutes until bouncy and translucent.
- 10Serve warm with chilli oil, sesame seeds and fresh chives.
Ingredients
- 200 g lean pork mince
- 1 spring onions, finely sliced
- 3 mushrooms, finely chopped
- 1 tbsp soy sauce
- 1 tbsp Chinese cooking wine
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1 tsp sugar
- 7 small rice paper sheets
- 7 long chives (for tying)
- Chilli oil
- sesame seeds
- extra chives (to serve)
Equipment
woksteamer
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