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
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.