Thai Money Bags

Name: Thai Money Bags
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 1 lb ground pork; 1/2 cup canned water chestnuts, drained, minced; 4 garlic cloves, minced; 1 tsp fresh ginger, grated; 2 tbsp oyster sauce; 1 tbsp soy sauce; 1 tsp toasted sesame oil; 1/2 tsp white pepper; 1/2 tsp granulated sugar; 4 green onions, finely minced; 1/4 cup fresh cilantro, finely chopped; 48 wonton wrappers (square); 4 cups vegetable oil (for frying); 1/2 cup sweet chili dipping sauce

60 minMediumServes 6370 cal/serving

ThaiAppetizerStovetopStandardLow-Sodium

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Ingredients

1 lb ground pork
1/2 cup canned water chestnuts, drained, minced
4 garlic cloves, minced
1 tsp fresh ginger, grated
2 tbsp oyster sauce
1 tbsp soy sauce
1 tsp toasted sesame oil
1/2 tsp white pepper
1/2 tsp granulated sugar
4 green onions, finely minced
1/4 cup fresh cilantro, finely chopped
48 wonton wrappers (square)
4 cups vegetable oil (for frying)
1/2 cup sweet chili dipping sauce

Instructions

1

Combine 1 lb ground pork, 1/2 cup drained, minced canned water chestnuts, 4 minced garlic cloves, 1 tsp grated fresh ginger, 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp toasted sesame oil, 1/2 tsp white pepper, 1/2 tsp granulated sugar, 4 finely minced green onions, and 1/4 cup finely chopped fresh cilantro in a bowl. Mix well until fully combined.
2

Working one at a time, lay a wonton wrappers (square) flat on a clean work surface. Place about 1 teaspoon of filling in the center. Gather the wrapper up around the filling and pinch firmly just above the filling to create a little purse shape. Secure by tying a chive strip around the neck, or simply pinch tightly. Repeat with remaining wrappers and filling.
3

Heat 4 cups vegetable oil (for frying) in a deep saucepan or wok to 350°F (175°C). To test readiness, drop in a small piece of wonton wrapper - it should sizzle immediately.
4

Working in batches to avoid crowding, fry the money bags for 3-4 minutes, turning occasionally, until golden brown and the pork filling reaches an internal temperature of 160°F (71°C). Remove with a slotted spoon and drain on paper towels.
5

Serve hot with 1/2 cup sweet chili dipping sauce for dipping.

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Questions

What is Thai Money Bags?

Delicate wonton wrappers filled with a savory pork, water chestnut, and herb mixture, then tied into little purse shapes and deep-fried until golden and crispy. A beloved Thai appetizer that doubles as party finger food. This reference files it under Thai appetizer: made on the stovetop, rated medium and about 60 minutes start to finish.

How hot should the oil be for Thai Money Bags?

For Thai Money Bags, the frying oil is held at 350 F (about 175 C) in step 3. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The target internal temperature is 160 F (about 70 C), given in step 4. A probe thermometer removes the guesswork.

How do I know when Thai Money Bags is done?

Go by the cues in the method rather than the clock. Step 4: cook until golden brown and the pork filling reaches an internal temperature of 160°F (71°C). A reading of 160 F on a thermometer settles it.

Can I skip the searing in Thai Money Bags?

You can, but you give up flavor. The browning in step 4 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of oyster sauce in Thai Money Bags?

The entry for Thai Money Bags calls for 2 tbsp oyster sauce. In its place: Hoisin thinned with a little soy sauce is the nearest shelf substitute, and a mushroom stir-fry sauce is the vegetarian one. Both are sweeter, so hold back any sugar in the recipe.

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