These Money Bag Dumplings are plump, adorable, and full of flavor! Perfect for Lunar New Year celebrations or family dinners, they’re easy to make using store-bought dumpling wrappers.
If you’re prepping for Chinese New Year and want a dish that’s both pretty and lucky, look no further than Money Bag Dumplings!
Shaped like tiny, stuffed money bags, they’re all about bringing wealth and good vibes to your feast. Plus, they’re so tasty — juicy fillings wrapped in soft dumpling skins, every bite is pure joy.
Here’s the best part: you don’t need to make dumpling dough from scratch!
Grab some store-bought wrappers, mix up your favorite meat-veggie filling, fold, tie, and steam.
Super easy, zero fuss, and guaranteed to be a hit with the whole family.
Ingredients and Substitutions
- Dumpling Wrappers – I recommend using medium-thick, store-bought dumpling wrappers. They’re less likely to tear and provide the perfect texture for shaping the money bags.
- Cooking Oil – Used to brush between the dumpling wrappers to prevent sticking and improve flexibility. Neutral-flavored vegetable oil works best.
- Green Onion Stalks – Fresh, thick stalks are ideal for tying the dumplings. Their toughness prevents breaking when securing the tops.
- Fresh Shrimp – Peeled, deveined, and diced into small cubes.
- Carrot – Diced small to add color and sweetness. You can substitute with bell pepper if needed.
- Corn Kernels – Sweet corn adds crunch and sweetness; thaw frozen corn in advance if using.
- Green Peas – Optional, adds texture and a pop of color. Use fresh or thawed frozen peas.
- Minced Green Onion & Ginger – Essential for flavor and aroma; don’t skip these.
- Salt, White Pepper, Chicken Bouillon – Used to season the filling; adjust to taste.
- Cooking Oil (for stir-frying) – Same as the oil used for brushing wrappers; ensures consistent flavor in the filling.
How to Make Lucky Money Bag Dumplings
1. Prepare Ingredients
Peel and devein the shrimp, then cut into small cubes.
Dice the carrot and wash the green onion stalks. Mince the green onion and ginger.
Thaw frozen corn and peas if using, and pat dry with paper towels to prevent excess water during stir-frying.
2. Prepare the Dumpling Wrappers
Take 10 dumpling wrappers per batch and brush a thin, even layer of oil on each sheet.
Stack them oil-side up to prevent sticking.
Roll the stacked wrappers into a large circle about 12 cm in diameter, keeping thickness even.
Steam the rounds in a steamer lined with cloth over boiling water for 10 minutes until soft and fully cooked.
Remove steamed rounds and carefully separate the layers while hot to create soft, elastic wrappers.
Blanch green onion stalks in boiling water for ~30 seconds until soft, then drain. This makes them flexible for tying.
3. Stir-Fry the Filling
Heat 15 ml oil in a wok, sauté minced green onion and ginger until fragrant.
Add shrimp cubes and stir-fry for ~1 minute until they turn opaque (avoid overcooking).
Add carrot, corn, and peas, stir-fry for another 2 minutes until just cooked.
Season with remaining salt, white pepper, and chicken bouillon powder. Stir well, then remove from heat and let cool until hand-warm.
4. Assemble the Money Bag Dumplings
Place a wrapper on your clean work surface and add ~25 g of filling (don’t overfill).
Gather the edges toward the center to form a pouch, leaving a small opening at the top.
Wrap a softened green onion stalk around the top 2–3 times, tie gently, and trim any excess.
Repeat for all wrappers and filling. Arrange neatly on a plate.
5. Serve
These dumplings can be eaten as-is because the filling is cooked.
To serve warm, steam for 3–5 minutes over high heat. Avoid over-steaming to prevent the wrappers from becoming too soft or tearing.
Tips & Tricks
- Dry Your Vegetables: This is the #1 tip to prevent a soggy filling. If using frozen corn or peas, thaw and then squeeze them in a clean kitchen towel or pat intensely dry with paper towels.
- Oil is Essential for the Wrappers: Do not skip brushing oil between each dumpling wrapper. This is what creates separable, thin, restaurant-quality skins. If they stick together after steaming, they are very difficult to salvage.
- Separate Wrappers While HOT: You must peel apart the steamed wrapper stacks the moment they are cool enough to handle. If they cool completely, they will stick together permanently.
- Don’t Overfill: It’s tempting to pack in more filling, but overstuffing is the main cause of torn wrappers. A moderate amount allows for a beautiful, gathered shape.
- Blanch the Green Onions Properly: The quick blanch-and-shock in ice water makes the onion leaves flexible and vibrant green. A raw leaf will snap when you try to tie it.
Frequently Asked Questions
My steamed wrapper layers won’t separate. What happened?
This means either the oil wasn’t applied evenly between each layer, or the stack cooled down too much before you tried to separate them. Try to separate them the second they are cool enough to touch. If they’ve stuck, you can try re-steaming the entire stack for another minute to reheat and then attempt separation again.
Can I use a different filling?
Absolutely! This method works with any pre-cooked filling. Try a classic pork and cabbage mixture, a vegetarian mushroom and tofu mix, or even a sweet one like red bean paste for a dessert version.
What can I use if I don’t have green onion leaves for tying?
You can use very thin strips of leek (the dark green part, blanched), chives, or even strips of nori (seaweed). As a last resort, you can use kitchen twine—just remember to remove it before eating!
Lucky Money Bag Dumplings – Festive & Delicious!
Ingredients
Fortune Bag Wrappers
- 20–25 dumpling wrappers
- 10 g cooking oil
- 5–6 green onion stalks
Fresh & Savory Filling
- 200 g fresh shrimp peeled and deveined, cut into 0.5 cm cubes
- 50 g carrot diced
- 50 g corn kernels fresh or thawed frozen
- 50 g green peas fresh or thawed frozen, optional
- 10 g minced green onion
- 10 g minced ginger
- 3 g salt
- 1 g white pepper powder
- 2 g chicken bouillon powder
- 15 ml cooking oil for stir-frying
Instructions
Prepare Ingredients
- Peel and devein the shrimp, then cut into small cubes.
- Dice the carrot and wash the green onion stalks. Mince the green onion and ginger.
- Thaw frozen corn and peas if using, and pat dry with paper towels to prevent excess water during stir-frying.
Prepare the Dumpling Wrappers
- Take 10 dumpling wrappers per batch and brush a thin, even layer of oil on each sheet. Stack them oil-side up to prevent sticking.
- Roll the stacked wrappers into a large circle about 12 cm in diameter, keeping thickness even.
- Steam the rounds in a steamer lined with cloth over boiling water for 10 minutes until soft and fully cooked.
- Remove steamed rounds and carefully separate the layers while hot to create soft, elastic wrappers.
- Blanch green onion stalks in boiling water for ~30 seconds until soft, then drain. This makes them flexible for tying.
Stir-Fry the Filling
- Heat 15 ml oil in a wok, sauté minced green onion and ginger until fragrant.
- Add shrimp cubes and stir-fry for ~1 minute until they turn opaque (avoid overcooking).
- Add carrot, corn, and peas, stir-fry for another 2 minutes until just cooked.
- Season with remaining salt, white pepper, and chicken bouillon powder. Stir well, then remove from heat and let cool until hand-warm.
Assemble the Money Bag Dumplings
- Place a wrapper on your clean work surface and add ~25 g of filling (don't overfill).
- Gather the edges toward the center to form a pouch, leaving a small opening at the top.
- Wrap a softened green onion stalk around the top 2–3 times, tie gently, and trim any excess.
- Repeat for all wrappers and filling. Arrange neatly on a plate.
Serve
- These dumplings can be eaten as-is because the filling is cooked.
- To serve warm, steam for 3–5 minutes over high heat. Avoid over-steaming to prevent the wrappers from becoming too soft or tearing.
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