1lb Ground Chicken
½ lb Jumbo Shrimp (Cleaned and Deveined)
30 (11x11cm) Spring Roll Wrappers
3 Garlic Cloves (Minced)
4 Scallions (Minced) White Part Only
15 Scallions Stems (Halved Lengthwise) Green Part Only
½ Cup Cilantro
1 TBSP Oyster Sauce
½ TBSP Golden Mountain Seasoning Sauce
½ TBSP Fish Sauce
¼ tsp White Pepper Salt
1 tsp Sugar
1 tsp Chicken Powder
1 Egg
Prepare scallion stems. Pour hot water over the stems and soak for 5 minutes. Set Aside.
Combine the ground chicken and whole shrimps. Blend into a paste like consistency. I don’t cut the shrimp beforehand as I like little chunks of shrimp in my dumplings.
In a large bowl combine the chicken and shrimp paste, garlic, scallions, cilantro, oyster sauce, seasoning sauce, fish sauce, white pepper salt, sugar, egg, and chicken powder. Mix well.
Place a teaspoon of mixture into the center of the spring roll wrapper. Pull edges together creating a purse and seal together with a flour and water paste. Use a scallion stem to tie and secure the dumpling.
Heat oil in a pot over medium high heat. Fry the money bags for 3-4 minutes or until cooked through. You will want to place the dumplings in the oil only cooking the bag portion. Once the dumpling becomes a golden color you will turn the bags over to brown the stems and top section. Place on a lined paper towel plate.
Serve with a sweet chili or plum dipping sauce.
