Steamed Pork & Chive Money Bag Dumplings (Beggar's Purse Dumplings)

Pork and Chive Money Bag Dumplings

For this recipe, I've used fatty house-ground pork, chives, sautéed Nappa cabbage, and carrots (for a little added natural sweetness), plus a mix of ginger-infused Shaoxing wine, soy, sesame, and white pepper.

Since it's not currently Chinese New Year, I'm using store-bought wonton wrappers instead of making them from scratch because I had a pack in the freezer I needed to use up.

Sometimes, convenience is everything. However, if you want to make these dumplings 100% from scratch, check out my 2-ingredient dumpling dough, homemade wonton wrappers using all-purpose flour, or my favorite wonton dough made with bread flour (both are a nice shade of yellow), or make beautiful colored money bag dumplings with these Naturally Colored Dumpling Wrappers (For Chinese New Year (春节). They're all really easy to make but take just a bit more time. 

For anyone who may be new to making dumplings or for kids helping out in the kitchen, you'll find easy-to-follow step-by-step photos below.

How to Make Better Pork Dumplings at Home (7 Best Tips)

Money Bag dumplings and wontons can be filled with a mixture of seafood, meat, or veggies (or all of the above), and they can be vegetarian or even vegan, depending on your preferences.

There's no right or wrong filling, but there are a few techniques and tips that are key to getting a tender, flavorful, juicy filling when working with meats like pork or chicken.

When making dumplings at home, homemade wrappers reign supreme because they're delicious, and you can make the dumplings as thick or thin (or as large) as you like.

Homemade wrappers are a must if you want to make xiaolongbao (Shanghai soup dumplings). But your family isn't going to mind if you use storebought wrappers instead.

Tip 1. When making pork dumplings, grind or chop your own fatty cuts of meat (like pork belly and pork shoulder) using a cleaver, food processor, or food grinder for better-tasting dumpling fillings.

If this isn't an option for you, buy at least an 80:20 (pork to fat ) ratio of pre-ground fatty ground pork. A 75:25 ratio is even better. The fattier the pork the more flavor and juiciness the filling will have. If you have to use lean cuts, add additional fat to the filling (like pork lard, chopped fatback, vegetable oil, or even olive oil (for plant-based dumplings). 

Tip 2. Thoroughly beat the dumpling seasonings and sauces into the meat mixture in one direction only (clockwise or counterclockwise) using chopsticks or a fork until it's bouncy, fluffy, and looks visibly lighter and almost paste-like (this is a process called Daxian (打馅) which means “beat the filling”. 

Don't simply toss it all together and call it a day. This process of mixing the pork until it reaches the right consistency works the proteins in the meat and helps give dumpling fillings a springy pleasant "bite". If you're doing this by hand, it usually takes anywhere between 5 to 8 minutes to reach the right consistency for larger batches of filling, but it can take less time for smaller quantities.

If you're mixing it with the paddle attachment using a stand mixer, on medium speed (speed #2 in a KitchenAid Mixer), it takes about 4 to 5 minutes.

There is no precise or exact amount of time for this process, because it depends on the protein you're working (i.e. shrimp, scallops, crab, chicken, pork, beef), how vigourously you're whipping the mixture, and how much filling you're working with (single batch vs. triple batch).

The more you make dumpling fillings you'll get a better idea for the perfect texture. When in doubt, don't overmix it, or the filling will end up like rubbery pucks instead of tender, juicy bites. You just want the filling to "bounce" when you tap it with a chopstick and for all the liquid and fat to be absorbed.

Tip 3. Add enough liquid and fat to your dumpling filling to help make it moist and juicy. Dumpling filling should never be wet or have visible liquid in the bowl because excess moisture causes the wrappers to tear open.

However, the filling should have enough absorbed liquid (and fat) whipped into it so that when it's cooked, the dumplings have a light, plumpy, juicy "bite" to them.

Common liquids include chicken stock, vegetable stock, water, or ginger-infused water, plus the other liquid seasonings most often used like oyster sauce, Shaoxing wine, soy sauce, hoisin sauce, etc.).

When making vegetable, chicken, or shrimp dumplings ↓ (when fatty pork is not also added to the mix), lard or vegetable oil is often added to give them more moisture.

Tip 4. If you don't want to bite down on ginger when eating dumplings, do what my Sichuanese friends do and first infuse the seasoning liquid with julienned (or sliced) ginger for at least 20 minutes or up to overnight, then remove the ginger pieces before combining the rest of the dumpling seasoning ingredients. 

I'm not sure why this method had never occurred to me before, but it's a brilliant tip. I'm not a huge fan of eating discernable bits of ginger in my dumplings, nor do I want the fillings to be overly flavored with too much ginger. So, for me, this is the best way to add perfectly balanced ginger flavor to dumpling fillings. Also, it's easier than grating ginger on a Microplane. 

Tip 5. Add any vegetables, like fresh cabbage, carrots, scallions, etc., to the seasoned dumpling filling as the last step just before filling the dumplings (and after the seasoned pork mixture has already been marinated for a while to allow the flavors to meld together). OR alternatively, cook the water out of the vegetables and immediately add them the whipped dumpling filling.

Season the pork mixture and refrigerate it to develop the flavor. Add vegetables just before filling and cooking (or freezing) the dumplings to prevent excess moisture from weakening the wrappers.

Using raw vegetables in dumpling fillings adds nice moisture to dumplings as they cook, but you can also sautè them quickly to remove the moisture (like I do in this recipe) and add them to the pork mixture before refrigerating.

Tip 6. Cook or freeze dumplings right away to avoid having the wrappers tear. Dumplings should be cooked or frozen promptly after filling to prevent the wrappers from drying out and cracking or becoming too moist and tearing.

I like to prepare 3 small parchment-lined trays with a bit of cornstarch sprinkled over them, and as I fill up the first tray, I pop it into the freezer and work on filling up the second tray.

Usually, by the time I've finished the 2nd tray of dumplings, the first batch is almost semi-frozen enough to plop them into a freezer bag without them sticking together or losing their shape. Don't do this too early though -- if they need a bit more time to firm up, keep them on the tray until they're good and frozen so your hard work doesn't go to waste. 

Tip 7. Always cook a small amount of dumpling filling to taste it and adjust the seasonings before assembling all of the dumplings.

Testing the dumpling filling by frying a small amount in a skillet means you always know exactly what the filling will taste like and it's your last chance to adjust the seasonings.  

How to Assemble Money Bag Dumplings and Wontons (Beggar's Purses) 

Whether you're making your own dumpling or wonton wrappers from scratch or using storebought, making Money Bag or Beggar's Purse dumplings and wontons is very easy.

For 100% authentic money bag dumplings, you'll need to use yellow dumpling wrappers like Hong Kong wrappers, yellow tofu sheets. Dumplings are filled, sealed, and tied at the tops using blanched chives, scallions, or cilantro stems.

Pork & Chive Money Bag Dumpling Ingredients

For this dumpling filling, I ground the meat myself using fatty pork shoulder steaks that I popped into the freezer for a few minutes until they were semi-frozen (making it easier to grind). However, you can buy fatty pre-ground pork to make these dumplings even easier to prepare. 

FOR THE FILLING 

• 1 pound of pre-ground fatty pork (OR 1 pound fatty pork shoulder meat) (450g)
• ½ pound (about 2 ½ cups) napa cabbage, shredded and finely chopped (225g)
• ½ pound (about 2 ½ cups) carrots, julienned (or grated) (225g)
• 7 tablespoons (2 ½ ounces) chives (or scallions, green parts only) finely minced (25g)*
• 6 to 7 slices fresh ginger (½ ounce), (10g)
• 2 tablespoons Shaoxing wine (30g)**
• 2 tablespoons light soy sauce (30g) (or sub regular soy)
• 2 tablespoons chicken or vegetable stock (or ginger-infused water) (30g)***
• ½ teaspoon toasted sesame oil (2g)
• ¼ teaspoon white pepper (0.5g)
• ½ teaspoon kosher salt, or more to taste (2g)

FOR ASSEMBLING THE DUMPLINGS

• 1 egg, whisked (OR 1 tablespoon cornstarch (7.5g) plus ½ cup of water (118g) (cornstarch slurry to seal dumplings)
• 1 package of wonton or dumpling wrappers (50 to 60ct) (300 to 400g)
• 4 scallions (green parts only), longe chives, or cilantro stems (for tying the money bags)

EASY DUMPLING DIPPING SAUCE

• 2 tablespoons regular soy sauce (30g)
• 1 teaspoon rice wine vinegar, or more to taste (5g)
• ¼ teaspoon toasted sesame oil, or more to taste (1g)
• 1 tablespoon warm water (15g)
• 1 teaspoon sugar (5g)
• 1 teaspoon toasted sesame seeds (3g)
• chili oil or sambal to taste (optional)

*If using scallions (which often have a more pungent flavor as compared to chives, you may want to reduce the amount by half or according to your taste. 

**If you use high-quality unsalted Shaoxing wine, you may need to increase the amount of salt you add. If you can't find Shaoxing wine, use dry sherry in a 1:1 ratio. If you're thinking about using mirin, it's acceptable if that's all you've got (but it really has a totally different flavor than Shaoxing wine and it's also a bit sweet). 

***If using water instead of chicken stock or vegetable stock in the filling, add a few slices of ginger to the water and allow it to infuse for at least 20 minutes before using. When you test fry a little dumpling filling to check for seasonings, you may find that you need to add just a bit more salt to the mixture, or a dash of soy sauce. 

How to Make Pork & Chive Money Bag Dumplings (Beggar's Purse Dumplings w/Step-by-Step Photos

Dumplings of any kind are easy to make at home, and if you have a larger family, prepping an assembly line makes it go even faster. But if it's just you, a bowl of filling, and a stack of wrappers, don't worry because once you start assembling, the process moves quickly.  

For this pork dumpling filling, I sauté the carrots and cabbage for two reasons -- to remove any excess moisture and to condense the flavors and bring out their natural sweetness (which tastes great in dumplings). *Check out the other dumpling fillings below that you can substitute for this pork filling!

Step 1. Steep the ginger in the pork filling seasoning. Add the Shaoxing wine, light soy sauce, and ginger to a small bowl and allow the mixture to infuse for 30 minutes or up to an hour while you prepare the rest of the ingredients.

Step 2. Grind the pork (or use pre-ground fatty pork). Place the pork into the freezer for 20 to 30 minutes to firm up and make it easier to slice and move through the grinder but do not let it freeze solid.

Cut the pork shoulder into 2-inch cubes. Attach the KitchenAid food grinder attachment with the larger die, and start adding the meat and grinding. You may choose to grind the meat a second time, but I typically just give it all a quick chop with a knife on the cutting board to make sure all the pieces are nice and small. 

Step 3. Sauté the cabbage and carrots. Add 1 teaspoon (5 g) of extra virgin olive oil to a skillet set over medium heat, add the chopped cabbage and carrots, a pinch of salt, and cook until the vegetables are tender and no moisture remains in the pan (about 20 minutes). Remove the mixture to a bowl to cool completely.

Step 4. Chop the chives. Finely mince the chives and set aside.

Step 5. Blanch the money bag "ties". Bring a small pot of water to boil and add chives or sliced scallions or cilantro stems and blanch them for about 45 seconds. Remove them to a bowl of ice water to chill and stop them from cooking. When cooled through, squeeze out all of the water from the stems and place on a kitchen towel or paper towel until ready to use. 

Step 6. Make & chill the pork filling. Remove the ginger from the pork filling seasoning and add the white pepper and toasted sesame oil and stir to combine. Add the ground pork and salt to a large mixing bowl with the pork filling seasoning and 2 tablespoons of chicken stock (or ginger-infused water or vegetable stock).

Stir the mixture in one direction (clockwise) with chopsticks, or a fork until it becomes visibly "fluffy" and all of the ingredients are well combined and almost paste-like (about 8 to 10 minutes). At this point, the meat should have absorbed all of the liquid. Cover and place the mixture into the fridge to chill and allow the flavors to blossom for at least 15 minutes (or up to an hour).

Step 7. Test the flavor of the pork filling. Before you chill the mixture, make sure it tastes great first! Pan fry a small amount of filling in a lightly oiled skillet to make sure the seasonings are just right. Adjust the salt and any seasonings as needed. Once the filling tastes just right, add the chives, sautéed cabbage, and carrots and stir well to combine. 

Step 8. Assemble the dumplings. Add about 2 teaspoons (10g) of pork filling to the center of each wrapper. Using your finger, brush two opposite sides of the wonton square with an egg wash or cornstarch slurry, close the wrapper at the top, and bring up all sides to the center, while simultaneously squeezing out any air around the filling to create the "money bag" or "purse".

Give it a pinch to close it in the middle. Tie the money bags with blanched chives, sliced scallions, or cilantro stems, and place the filled dumplings/wontons on a parchment-lined tray sprinkled with a little corn starch without touching each other.

Step 9. Steam the dumplings. Add a couple of inches of water to a large sauté pan or wok and bring to a boil. Line a bamboo steamer with whole cabbage leaves or parchment paper and add the dumplings and make sure they don't touch one another.

Once the water is boiling, add the steamer basket on top and cover with the lid to steam the dumplings until cooked through (about 8 minutes for fresh dumplings and 10 minutes for frozen dumplings). Be sure not to add too much water to ensure the dumplings are never in contact with any water as they steam.

On the other hand, if you didn't add enough water, just add a little more hot or boiling water to the pan as needed but be very careful because the steam can burn you. Remove the dumplings to a serving platter and serve with the dipping sauce, Enjoy!

Step 10. Make the dumpling dipping sauce. Combine 1 teaspoon of sugar with warm water to dissolve. Add all other ingredients, adjust seasonings if necessary and set aside. 

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