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

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.

60 minMediumServes 6370 cal/serving

ThaiAppetizerStovetopStandardLow-Sodium

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.

Questions

Can I make Thai Money Bags gluten-free?

Not cleanly. 2 tbsp oyster sauce, 1 tbsp soy sauce, 48 wonton wrappers (square) has no substitute that behaves the same way in this dish. If you need strictly gluten-free, start from the gluten-free appetizer collection instead.

How long does Thai Money Bags keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Thai Money Bags?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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