Money bag dumplings are a traditional Chinese New Year food shaped like small purses to symbolise wealth and prosperity. These lucky money bags can be filled with pork and prawn, then either deep fried until golden and crispy or steamed until soft and tender.
Post updated February 2026.
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What Are Money Bag Dumplings?
Money bag dumplings are Chinese dumplings shaped to look like small drawstring purses. They are commonly eaten during Lunar New Year because their shape symbolises wealth, prosperity and good fortune for the year ahead.
Dumplings in general are considered lucky in Chinese culture, as traditional jiaozi resemble ancient gold or silver ingots. Money bag dumplings take this symbolism further by gathering and tying the wrapper at the top to form a pouch filled with treasure.
They are often served at yum cha or dim sum and can be either deep fried or steamed. Fried versions are crispy and golden, while steamed dumplings are soft and tender. Although especially popular during Chinese New Year celebrations, they can be enjoyed year-round as part of a homemade dim sum spread or served as a party appetiser.
Why You’ll Love These Money Bag Dumplings
These money bag dumplings are festive, impressive and surprisingly simple to make at home.
- Symbolic and celebratory – Traditionally enjoyed during Lunar New Year to represent wealth and prosperity.
- Two cooking options – Deep fry for a crispy golden exterior or steam for a soft, tender dim sum-style dumpling.
- Beautiful presentation – The gathered wrapper and spring onion tie create a purse-like shape that looks stunning on a platter.
- Perfect for entertaining – Bite-sized and easy to serve, they make a great appetiser for dinner parties or yum cha at home.
- Freezer-friendly – Prepare ahead of time and cook straight from frozen when needed.
Ingredients & Substitutions
- Spring onions – Also known as scallions. Substitute with coriander stems or pandan strips if needed.
- Pork mince – Opt for full fat, not lean.
- Prawn meat – Fresh is best but defrosted frozen raw prawns can be used in a pinch.
- Water chestnuts – Find these tinned, at supermarkets or Asian grocers. Can be omitted if unavailable.
- Chives
- Soy sauce – light soy.
- Shaoxing wine – Also known as Chinese Cooking Wine.
- Sesame oil
- White pepper
- Corn flour
- Wonton wrappers
- Vegetable oil – Needed only if deep frying.
How to Make Money Bag Dumplings
Step 1: Thinly slice the green part of the spring onions lengthwise into long strips. Set aside so they soften slightly while you prepare the filling.
Step 2: Finely chop the prawn meat and water chestnuts.
Step 3: In a large bowl, combine pork mince, prawn, water chestnuts, chives, soy sauce, Shaoxing wine, sesame oil, white pepper and corn flour. Mix in one direction until the filling becomes sticky and well combined.
Step 4: Place a wonton wrapper in your palm and spoon a small amount of filling into the centre.
Step 5: Gently gather the edges of the wrapper around the filling, pressing to seal and form a pouch shape.
Step 6: Tie a softened strip of spring onion around the neck of the dumpling. Do not pull too tightly, as it may break.
To Steam
Arrange dumplings in a lined steamer basket, leaving space between each one. Steam until cooked through and tender.
To Deep Fry
Heat oil in a deep pot. Fry dumplings in batches until golden and crisp, then drain on paper towel before serving.
Tips for Perfect Money Bag Dumplings
A few small details will make assembling these much easier and give you neat, well-shaped dumplings.
- Don’t overfill – Too much filling makes the wrapper difficult to gather and seal.
- Seal before tying – Press the wrapper firmly around the filling first, then add the spring onion tie for decoration.
- Let the spring onion soften – Slice it at the beginning so it wilts slightly and becomes easier to knot.
- Don’t pull too tight – The spring onion is decorative and may snap if tightened too firmly.
- Keep wrappers covered – Wonton skins dry out quickly, so cover them with a damp cloth while assembling.
- Cook in batches – Avoid overcrowding the steamer or fryer to ensure even cooking and crispness.
Storage & Freezing
- Refrigerate (uncooked) – Store assembled dumplings in a single layer, covered, for up to 24 hours before cooking.
- Freeze (uncooked) – Arrange on a lined tray in a single layer and freeze until firm, then transfer to an airtight container.
- Cook from frozen – Steam or fry directly from frozen, adding a few extra minutes to the cooking time.
- Refrigerate (cooked) – Store cooked dumplings in an airtight container for up to 2 days. Reheat by steaming or pan frying until heated through.
FAQs
What do money bag dumplings symbolise?
They symbolise wealth, prosperity and good fortune, which is why they are commonly eaten during Lunar New Year celebrations.
Are money bag dumplings the same as jiaozi?
No. Jiaozi are crescent-shaped dumplings that resemble gold ingots, while money bag dumplings are gathered and tied at the top to look like small purses.
Can I steam instead of deep fry?
Yes. Steaming creates a soft, tender dumpling similar to dim sum, while deep frying gives a crisp, golden exterior.
Can I make them vegetarian?
Yes. Replace the pork and prawn filling with a finely chopped mushroom and tofu mixture, seasoned in the same way.
Can I make money bag dumplings ahead of time?
Yes. Assemble and freeze them uncooked, then steam or fry straight from frozen when ready to serve.
More Dumpling Recipes to Try
If you love making dumplings at home, there are plenty of other folding styles and fillings to explore. Each one brings something slightly different to your table, whether you’re cooking for Lunar New Year or a cosy weekend yum cha.
- Pork & Chive Dumplings – A classic, juicy filling wrapped in traditional crescent-shaped skins.
- Pork and Prawn Siu Mai – Open-topped dim sum dumplings that are simple to shape and perfect for steaming.
- Vegetable and Tofu Dumplings – A flavour-packed vegetarian option that’s just as satisfying.
📖 Recipe
Money Bag Dumplings (Chinese Lucky Money Bags – Fried or Steamed)
Ingredients
- 2 spring onions
- 200 g pork mince
- 100 g prawn meat minced
- 4 whole water chestnuts OR 12 slices chopped
- ½ c chives chopped
- ½ tablespoon soy sauce
- ½ tablespoon shaoxing wine
- 1 teaspoon sesame oil
- ¼ teaspoon white pepper
- 1 teaspoon corn flour
- 25-30 square or round wonton skins
- Vegetable oil for deep frying
Instructions
- Take spring onions and cut off the green portion. Slice this part thinly, lengthwise, about two millimetres thick. You will use these to ‘tie’ your money bags.
- In a bowl combine pork mince, minced prawn, water chestnuts, chives, soy sauce, shaoxing wine, sesame oil, white pepper and corn flour. Use chopsticks to stir the meat in one direction until it looks sticky.
- Place about one heaped teaspoon of filling into the middle of your wonton skin. Gather the edges together in the centre, pressing to seal tightly.
- Take a spring onion ‘string’ and tie around the money bag. Trim off any excess. Repeat with remaining filling and wonton skins.
Deep fry:
- Heat vegetable oil in a pot to around 180ºC. Once it has come to temperature deep fry money bags, a few at a time, until they are a golden brown colour.
- Transfer to a paper towel-lined plate and repeat with remaining dumplings.
Steam:
- Add money bag dumplings to a bamboo basket lined with baking paper. Steam over a pan of simmering water for 10-12 minutes until cooked through.
Notes
- Spring onion is decorative and you can substitute with coriander stems or pandan leaves.
- Freeze moneybag dumplings uncooked, and then cook from frozen with extra time.
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