Money Bag Dumplings Recipe

Introduction

Money Bag Dumplings are a delightful twist on traditional dumplings, shaped like little pouches tied with cilantro stems. Filled with a flavorful mix of ground pork and shiitake mushrooms, these steamed treats are perfect for special occasions or a fun meal at home.

Ingredients

• 1 lb ground pork
• 12 dried shiitake mushrooms (rehydrated and diced, or 8 oz when rehydrated)
• 2 teaspoons minced ginger
• 2 tablespoons Shaoxing wine
• 2 tablespoons light soy sauce
• 1/2 teaspoon chicken bouillon powder
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 cup chopped green onion
• 2 teaspoons sesame oil
• 1 pack Hong Kong-style dumpling wrappers
• 1 bunch cilantro stems (leaves removed)
• Dumpling sauce for serving

Instructions

1. Step 1: Rehydrate the mushrooms by soaking them in hot water for 20 minutes until plump. Drain well, trim the stems, and dice finely.
2. Step 2: Blanch the cilantro stems in boiling water until softened and pliable, then set aside for tying the dumplings.
3. Step 3: In a large bowl, mix ground pork, diced mushrooms, minced ginger, Shaoxing wine, light soy sauce, chicken bouillon powder, salt, white pepper, chopped green onions, and sesame oil until well combined.
4. Step 4: Place one tablespoon of filling in the center of each dumpling wrapper. Lightly wet the wrapper edges, bring them up to form a pouch, and pinch closed. Tie each dumpling with a blanched cilantro stem to secure the shape.
5. Step 5: Prepare a steamer with boiling water and line the steaming basket with parchment paper or cabbage leaves. Steam the dumplings over medium-high heat for 10 to 11 minutes or until cooked through.
6. Step 6: Serve the Money Bag Dumplings hot with your favorite dumpling sauce or chili oil for dipping.

Tips & Variations

• Use fresh shiitake mushrooms if available for a more intense flavor.
• Try adding finely chopped water chestnuts to the filling for extra crunch.
• If cilantro stems are unavailable, use thin chive stalks or scallion greens to tie the dumplings.
• For a vegetarian version, substitute ground pork with mashed tofu or finely chopped mixed vegetables.

Storage

Store uncooked dumplings in a single layer on a parchment-lined tray and freeze until firm, then transfer to an airtight container for up to 1 month. Cooked dumplings can be refrigerated in a sealed container for up to 2 days. Reheat by steaming until warmed through or pan-frying for a crispy finish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mushrooms instead of dried shiitake?

Yes, fresh shiitake mushrooms can be used; just finely chop them and adjust the quantity to about 8 ounces. They will add a slightly different texture but still work well in the filling.

How do I prevent dumplings from sticking in the steamer?

Line the steamer basket with parchment paper perforated with small holes or use cabbage leaves to create a non-stick surface. Also, avoid overcrowding to ensure even cooking.

Money Bag Dumplings Recipe

Print Recipe

★★★★★

4.9 from 127 reviews

Money Bag Dumplings are a delightful Chinese dim sum treat featuring seasoned ground pork and shiitake mushroom filling wrapped in delicate dough pouches, tied with blanched cilantro stems, then steamed to juicy perfection. These visually charming dumplings make a perfect appetizer or party dish with a savory soy-based dipping sauce.

• Author: Natalie
• Prep Time: 30 minutes
• Cook Time: 11 minutes
• Total Time: 41 minutes
• Yield: About 24 dumplings 1x
• Category: Appetizer
• Method: Steaming
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Filling

• 1 lb ground pork
• 12 dried shiitake mushrooms (rehydrated and diced, or 8 oz when rehydrated)
• 2 teaspoons minced ginger
• 2 tablespoons Shaoxing wine
• 2 tablespoons light soy sauce
• 1/2 teaspoon chicken bouillon powder
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 cup chopped green onion
• 2 teaspoons sesame oil

Assembly

• 1 pack Hong Kong-style dumpling wrappers
• 1 bunch cilantro stems (leaves removed, for tying)

Dumpling Sauce (for serving)

• Dumpling sauce or chili oil, as preferred

Instructions

1. Rehydrate the mushrooms: Soak the dried shiitake mushrooms in hot water for about 20 minutes until plump and tender. Once softened, squeeze out excess water, trim off the stems, and finely dice the mushrooms into small pieces to ensure even filling texture.
2. Blanch the cilantro stems: Boil water and quickly blanch the cilantro stems until they become soft and pliable enough to be used as ties for the dumplings, providing an attractive presentation.
3. Make the filling: In a large bowl, combine the ground pork, diced shiitake mushrooms, minced ginger, Shaoxing wine, light soy sauce, chicken bouillon powder, salt, white pepper, chopped green onions, and sesame oil. Mix thoroughly until all ingredients are evenly incorporated and the filling is flavorful.
4. Assemble the dumplings: Place approximately one tablespoon of filling in the center of a dumpling wrapper. Lightly wet the edges of the wrapper with water, then carefully lift and pinch the edges together to form a pouch. Securely tie the top of the pouch around with a blanched cilantro stem to create the iconic “money bag” shape.
5. Steam the dumplings: Prepare a steamer by lining it with parchment paper or cabbage leaves to prevent sticking. Place the dumplings inside and steam over medium-high boiling water for 10 to 11 minutes until the filling is fully cooked and dumpling wrappers turn tender and translucent.
6. Serve: Serve the hot steamed money bag dumplings with your choice of dumpling sauce or chili oil for dipping, enhancing the savory flavors and enjoying immediately.

Notes

• Ensure that the wrappers are kept covered and moist while assembling to prevent them from drying out and cracking.
• Blanching cilantro stems softens them enough to tie the dumplings without breaking; fresh, pliable stems work best.
• If Shaoxing wine is unavailable, dry sherry can be used as a substitute.
• Line the steamer with parchment paper punched with holes or cabbage leaves to avoid dumplings sticking to the steamer base.
• For a vegetarian option, substitute pork with finely chopped mushrooms or tofu and use vegetarian seasoning alternatives.

Keywords: Money Bag Dumplings, Chinese Dumplings, Steamed Dumplings, Pork Dumplings, Dim Sum Recipes