Thai Money Bags, also known as Golden Money Bags, are a popular and delicious appetizer or main course. This dish boasts a crispy spring roll pastry exterior filled with a savory and aromatic chicken and vegetable mixture. This recipe, adapted from a popular demand at Giggling Squid restaurants, will guide you through creating these delightful dumplings at home.
Ingredients and Preparation for Thai Money Bags
This recipe makes 16 Thai Money Bags, enough to serve four people.
For the Stir-fry Sauce:
- Ingredients for the stir-fry sauce (specific amounts not provided in original recipe) including sugar and cornflour.
Combine all stir-fry sauce ingredients in a pan over low heat. Stir until the sugar and cornflour dissolve completely. Allow the sauce to cool and refrigerate for up to two weeks.
For the Filling:
- 1 lb ground chicken
- Assorted vegetables (e.g., finely chopped carrots, onions, water chestnuts)
- Fresh coriander, chopped
- Salt and pepper to taste
- Sugar
- Prepared stir-fry sauce
In a large bowl, combine the ground chicken, vegetables, coriander, salt, pepper, sugar, and the cooled stir-fry sauce. Mix thoroughly.
For the Assembly:
- 5 sheets spring roll pastry
- Cooking oil for deep frying
- Sweet chili sauce for dipping
Making the Thai Money Bags:
- Forming the Meatballs: Lightly grease your hands with oil. Shape the chicken mixture into 16 equal-sized meatballs. Set aside a small portion of the mixture to test the oil temperature later.
- Preparing the Pastry: Cut four sheets of spring roll pastry into four equal rectangles. You should have 16 rectangles in total.
- Assembling the Money Bags: Place a meatball in the center of each pastry rectangle. Wrap the pastry around the meatball to form a pouch, gathering the pastry at the top.
- Securing the Bags: Cut the remaining spring roll pastry sheet into thin, long strips. Use one strip to tie each money bag closed at the top, resembling a drawstring pouch.
Cooking the Thai Money Bags
- Heating the Oil: Pour cooking oil into a wok or deep saucepan. Heat over medium-high heat. To test if the oil is hot enough, drop a small piece of the reserved chicken mixture into the oil. The oil is ready when the mixture sizzles and browns quickly.
- Deep Frying: Carefully place the Thai Money Bags into the hot oil. Deep fry for 4-5 minutes, or until golden brown and crispy. You may need to fry in batches to avoid overcrowding the pan.
Giggling Squid Cookbook golden money bag dumplings recipe
Serving Thai Money Bags
Serve four Thai Money Bags per person. Accompany with a small dish of sweet chili sauce for dipping. Enjoy!
