Name: Chinese Money Bags
Yield: Serves 4
Cuisine: Chinese
Ingredients: salt and black pepper; ¼ pint (150 ml) cold water; 1 lb (450 g) minced pork; 1 large green pepper, chopped finely; 2-3 cloves garlic, chopped finely; 2 tablespoons (2 X 15 ml spoon) white wine vinegar; 2 teaspoons (2 X 5 ml spoon) anchovy essence (optional); soy sauce; 3 teaspoons (3 X 5 ml spoon) caster sugar; 2 teaspoons (2 X 5 ml spoon) baking powder; 8 oz (225 g) plain flour; 1 teaspoon (5 ml spoon) salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Curries and Oriental Cookery

By Josceline Dimbleby

Published 1980

About

Or in other words, stuffed dumplings - but we always call them money bags because that is what they look like. They are thin, pancake-like dumplings filled with well flavoured pork and pepper and then steamed. I like to serve them with either sliced leeks or cabbage, fried gently in butter until soft and used as a border to the dumplings.