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.
Ingredients
- 1 lb ground pork
- 1/2 cup canned water chestnuts, drained, minced
- 4 cloves 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
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1
Combine 1 lb ground pork, 1/2 cup drained, minced canned water chestnuts, 4 cloves 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.
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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.
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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.
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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.
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5
Serve hot with 1/2 cup sweet chili dipping sauce for dipping.