Thursday, December 16, 2010

Money Bag Wonton

This is what I learned from my eldest sister. She used to cook this dish whenever we are invited to have dinner at her place. According to her, this Money Bag Wonton is a famous dish in a local Chinese restaurant.
In fact, the original size is bigger, and the filling consist of some other secret ingredients. Well, for my home made version, it’s been simplified in terms of ingredients and method. No more deep-frying is required as the job is taken over by oven. Sounds healthier right? The only thing is that the crispiness through the baking process won’t last long. So, it’s recommended to serve hot.

Money Bag Wonton

1 packet of wonton skin
3 screw pine leaves, cut into thin strips about 10cm long
1 stalk of spring onion, get the green portion chopped
vegetable oil
banana leaf, cleaned and dried
a small bowl of water (to seal the wonton skin)

100 grams lean pork, minced
110 grams medium-sized prawn, shelled, deveined and minced
2 dried shiitake mushroom, soaked, stalk removed and chopped
2 shallots, peeled and chopped

Marinades for the filling:
1 tablespoon of light soy sauce
1 teaspoon of sesame oil
½ teaspoon of oyster sauce
1 teaspoon of glutinous rice wine
1 teaspoon of corn flour
Dashes of pepper

1.Marinate the filling for 30 minutes.
2.Line a baking tray with banana leaf.
3.Preheat oven at 200 degree Celsius.
4.Put a piece of wonton skin on a clean chop board. Add ½ teaspoon of filling to the center of wonton skin. Top the filling with chopped onion. Wrap up the wonton and tie it up with a pre-cut screw pine strip. Rest it on the baking tray.
5.Repeat step 3 until the filling is used up.
6.Brush the wonton with vegetable oil. Bake for 20 minutes under 200 degree Celsius.


Sonia ~ Nasi Lemak Lover said...

This is best to serve during CNY for auspicious purposes, and bake version sound healthy!

WendyinKK said...

Will lightly brushing the wonton skin (inside) with oil before wrapping make it crispier after being baked?
Just a suggestion.

I love wonton, all types of wonton :)

ann low said...

I always ordered this when I am in the Chinese restaurant. Mmm...looks very delicious, must try your baked version.

Priya Suresh said...

Soo cute edible bags,looks awesome..

Smoky Wok (formerly Tastes of Home) said...

I love money bags but have never tried baking them! Think I can give this a try! thanks for sharing :D

Anonymous said...

I love wontons. These looked really good. Love the food presentation.

daphne said...

i love it when it is baked! can have an extra few ;P


I like the $$$ looky

tigerfish said...

I like the baking part of this cos I don't deep-frying. Easier access to Money Bags! LOL

Joanne said...

Mmm I'll take wontons wherever I can get them and it's such a plus that these are healthier! Delicious.

lena said...

really looks like money bag. The baked version is something new to me, thanks for letting us know.

tracieMoo said...

Wow, they look absolutely cute! It's a very good idea indeed :)

Stephanie Quilao said...

I love the idea of baking the wontons! Makes it healthier.

Gali said...

I've always prefered baked wontons to fried ones. These sound rather lovely!

Cooking Gallery said...

Love wontons and what a beautiful presentation, so festive and cheery :)!

Food For Tots said...

This dish is great for CNY! Looks so festive and the name is so auspicious!! The bake version sounds really healthy! Love it!

Little Inbox said...

Wendy, this time I just brush oil at the outer layer skin. Next time I will apply to both sides. Then I'll able to tell the difference. Thanks for you suggestion.


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