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Money Bag Dumplings Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/money-bag-dumplings-recipe/