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Prep 45 minutesmins
Cook 45 minutesmins
Total 1 hourhr30 minutesmins
Let’s make these fun money bag dumplings to bring in all the wealth and prosperity for your upcoming Lunar Year celebration. These auspicious dumplings are made with juicy pork and shiitake mushrooms and steamed until perfection.
These little coin purse dumplings are the cutest way to celebrate Lunar New Year. These money bag dumplings are one of my favorite dumplings to make because they are so much easier to assemble than traditional pleated dumplings.
This dumpling recipe features pork, ginger, green onion, and rehydrated shiitake mushrooms, and it’s served with my famous dumpling sauce for the ultimate dinner combination.
Money bag dumplings, also called purse dumplings, are small dumplings shaped like a small coin purse, wrapped in a single cilantro stem. These Chinese dumplings are most commonly served during the Lunar New Year because they symbolize wealth and prosperity.
There are many types of fillings, such as pork and chive, pork and cabbage, chicken and mushrooms, or vegetarian. They are typically steamed, but can also be boiled or fried. Pair these dumplings with a side of our delicious homemade dumpling sauce for a perfect meal.
Ingredients
Full measurements and ingredient links are provided in the recipe card below.
Ground Pork: it’s important to use fatty ground pork with at least 20% fat. The fat helps with the texture of the filling which will make it much juicier.
Dried shiitake mushrooms: add an intense umami flavor and depth to the dumplings. They are a popular ingredient in Chinese cuisine and are also used in our Buddha’s Delight recipe.
Ginger and green onion: are the main aromatics.
Shaoxing wine:
Light Soy Sauce: adds a savory, salty seasoning.
Chicken Bouillon Powder: adds a concentrated comforting, savory flavor.
Salt and white pepper: to season the filling.
Sesame oil: for a nutty umami finish.
Hong Kong Style Wrappers: round Hong Kong-style wrappers in yellow for a golden money bag look.
Vegetables: cabbage, chives, water chestnuts or carrots.
Garlic: for added aromatic flavors.
Egg: for added moisture and texture.
How to Make Money Bag Dumplings
In a medium sized mixing bowl, soak the mushrooms in hot water for 25 minutes. Then squeeze out excess water, trim the stems and finely dice into small pieces.
Blanch the cilantro stems in boiling water.
In a large mixing bowl, mix together ground pork, shiitake mushrooms, ginger, Shaoxing wine, light soy sauce, salt, white pepper, green onion and sesame oil.
Place 1 tablespoon of filling in the center of the wrapper. Lightly wet the edges of the wrapper, then lift them up and pinch them together to form a pouch. Tie a cilantro stem around the dumplings.
Set up your steamer over boiling water and line it with parchment paper or cabbage leaves. Steam on medium-high heat for 10-11 minutes.
Serve with a side of dumpling sauce or chili oil and enjoy!
Expert Tips
Roll out the edges of the wrapper. For more of a “money bag” look roll out the edges of the wrapper to elongate the wrapper.
Use at least 20% fat ground pork. This will yield the juiciest, and most tender pork dumplings.
Taste to adjust! Taste a small portion of the dumpling filling before you begin assembling to adjust to your preferences.
Do not overfill the dumplings. Overstuffing the dumplings may cause them to burst open and fall apart during steaming.
Blanch the cilantro stems. Be sure to blanch the cilantro stems to make them more pliable and easier to tie together.
Steam in batches. Place the dumplings at least 1 1/2 to 2 inches apart to prevent them from sticking together in the steamer.
Storage Instructions
You can store any leftover money bag dumplings in an airtight container in the refrigerator for up to 4 days.
Reheat: steam the dumplings for 10 minutes, or microwave them covered with a damp paper towel for 1-2 minutes, until warm.
Freeze: You can freeze the raw dumplings on a parchment-lined baking tray covered with plastic wrap for 2 hours. Then transfer them to an airtight container or freezer-safe bag for up to 3 months. Steam the frozen dumplings for an additional 2-3 minutes. No need to defrost before cooking.
Pairing Suggestions
You can serve these dumplings on their own for lunch or dinner with a side of dumpling sauce and with the following pairing suggestions.
Yes! For easier, more pliable dumpling wrappers, you can use my homemade dumpling wrapper recipe.
Which sauce should I serve with my dumplings?
My favorite way to serve dumplings is with my dumpling sauce recipe! It is made with soy sauce, black vinegar, chili oil, and garlic, and is fully customizable.
What other proteins can I use for these dumplings?
Instead of pork, you can use ground chicken, beef, turkey, or tofu for a vegetarian version.
Let’s make these fun dumplings to bring in all the wealth and prosperity for your upcoming Lunar New Year celebration. These auspicious dumplings are made with pork and shiitake mushrooms and steamed to perfection.
Rehydrate the mushrooms. In a medium-sized mixing bowl, soak the mushrooms in hot water for 20 minutes or until plump and tender. Then, squeeze out any excess water, trim off the stems, and finely dice them into small pieces.
Blanch the cilantro stems. Blanch the cilantro stems in boiling water until softened and pliable.
Make the filling. In a large mixing bowl, combine the ground pork, shiitake mushrooms, ginger, Shaoxing wine, light soy sauce, salt, white pepper, green onion, and sesame oil. Mix until well combined.
Assemble the dumplings. Place 1 tablespoon of filling in the center of the wrapper. Lightly wet the edges of the wrapper, then lift them up and pinch them together to form a pouch. Tie a cilantro stem around the dumplings.
Steam. Set up your steamer over boiling water and line it with parchment paper or cabbage leaves. Steam on medium-high heat for 10-11 minutes or until done.
Serve. Serve with a side of dumpling sauce or chili oil and enjoy!
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