• 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.