These crispy pork & prawn moneybag wontons are not only packed with flavour, but they're also SO cute! They're the perfect little snack or appetiser for a gathering, and the filling is super customisable, so you can easily swap out the proteins or even steam them instead of frying. And if you're making these for Chinese New Year, even better! Dumplings and moneybag-shaped foods are traditionally associated with prosperity, wealth and good fortune, making these the perfect little golden bites to serve up for the celebrations. This recipe makes around 38–40 wontons, so there's plenty to share or, you know, absolutely no need to share...not judgement here.
6 servings
Some secret knowledge
Uncooked wontons can be frozen in a single layer until solid, then transferred to a freezer-safe bag or container for up to 3 months.
Cook directly from frozen, adding a few extra minutes to the cooking time (just manage the temperature of the oil and remove any ice crystals on them before frying)
Cooked wontons can be stored in the fridge for up to 2 days, but they're best reheated in an air fryer at 180°C for 4–6 minutes to bring back their crispiness.
Uncooked wontons can be frozen in a single layer until solid, then transferred to a freezer-safe bag or container for up to 3 months.
Cook directly from frozen, adding a few extra minutes to the cooking time (just manage the temperature of the oil and remove any ice crystals on them before frying)
Cooked wontons can be stored in the fridge for up to 2 days, but they're best reheated in an air fryer at 180°C for 4–6 minutes to bring back their crispiness.
In a large bowl, add the pork mince, chicken powder, white pepper, sesame oil, garlic powder, cornflour, Shaoxing wine, oyster sauce and light soy sauce.
Mix vigorously in one direction until the mixture becomes well combined and slightly sticky.
Fold in the finely chopped prawns and squeezed cabbage until evenly incorporated.
Bring a pot of water to a boil.
Blanch the chives for 10–15 seconds, just until softened.
Immediately transfer them to an ice water bath to stop the cooking process and help preserve their vibrant green colour.
Drain and set aside.
Place around 1 tsp of filling into the centre of a wonton wrapper.
Lightly brush the edges with water, then bring all the sides up around the filling and pinch firmly to seal, creating a little moneybag shape.
Repeat until all the filling has been used.
Don't tie the chives just yet! We'll do that after frying to keep them nice and bright green.
Heat the oil in a saucepan over medium-high heat.
To check whether the oil is ready, place a wooden chopstick into the oil. If small bubbles form around it, you're good to go.
Carefully add 4–5 wontons at a time, making sure not to overcrowd the pot.
Fry for 4–5 minutes, turning occasionally, until golden brown and the pork and prawns are cooked through.
Remove and drain on a paper towel to absorb any excess oil.
Once the wontons are cool enough to handle, take a blanched chive and gently wrap it around the neck of each wonton.
Tie securely, then trim off any excess chive.
Serve these golden little moneybags hot with sweet chilli sauce or spicy mayo for dipping.
And if you're making them for Chinese New Year, get them on the table while they're still crispy and golden. More moneybags, more prosperity!
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