These money bag wontons are super cute and very auspicious for Chinese New Year. In Mandarin, they are called 福袋 (fú dài) which means “lucky bags”. The idea of money bag wontons is that they are 福气满满 (fú qi mǎn mǎn), a.k.a. bursting with luck and “riches”. So a nice and colourful stuffing is the best. In this one, I used tofu, mushroom, carrot, and choy sum / cai xin.
When using greens in dumpling stuffing, always blanch or fry first. Same goes with mushrooms, as they will ooze a lot of water later if wrapped raw. Usually, I will pan fry the mushrooms with vegan oyster sauce on low heat, separate from the other ingredients.
This is not really a recipe as much as a wrapping tutorial really. It is a struggle for me writing recipes for dumplings because you can put whatever you want in the dumpling really. I also never ever weigh or measure anything when I make my stuffing; I just stuff until it’s gone. If there’s too much stuffing, I just eat it with a spoon!
If you can, I recommend that you make your own dumpling skin, so the wonton skin will be thinner. Fresh dumpling skin is also more pliable and less likely to break. Once you get used to making dumpling skin dough it becomes very intuitive. If you have time, it’s definitely worth a try.
I will be adding Chinese New Year dishes under the CNY 年菜 category so check it out!