Money Bag Wontons

cooking-time35 mins cooking-servings6 SERVINGS


  • Vegetable oil for deep frying
  • 200g wonton wrappers
  • Water for sealing wonton

Meat filling:

  • 150g chicken, minced
  • 5 water chestnut, peeled and coarsely chopped
  • 8 medium prawns (about 100g when peeled), coarsely chopped
  • 1/4 cup spring onions, chopped
  • 1 tbsp garlic, chopped
  • 1-2 pandan leaves, scald with hot water to soften, wipe dry with paper towel and cut to thin (2-3mm width) strings


  • 1 tsp light soy sauce
  • 1/2 tsp fish sauce
  • 1 tbsp sesame oil
  • 1/4 tsp chicken or ikan bilis seasoning powder
  • A few dashes white pepper, to taste
  • 1 tsp sugar
  • 1 tsp corn flour (starch)


  1. In a large bowl, combine ingredients for meat filling and seasoning. Mix well and marinate for a few hours or overnight in the fridge.
  2. Place a piece of wonton wrapper on the work surface. Add a tsp of filling in the center of the wrapper and wet the edges with water.
  3. Fold down halfway diagonally to form a triangle (if using square wrappers) or a half-crescent (if using round wrappers). Press gently on edges to seal the wonton.
  4. Pleat edges towards the centre. Twist the top to form a nice pouch. 
  5. If you like, secure each wonton by typing with a pandan "string" and trim off the excess pandan with scissors. Skip this step for steamed or boiled wontons.
  6. Heat oil in wok until 180°C. Deep fry wontons, in batches, for about 2-3 minutes, or until golden brown. Drain wontons on kitchen towels or tempura papers before serving.

Minced Chicken

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