Steamed Money Bag Dumplings

Method14 steps · about 4 hr 15 min

1. 1

   Step 1: Cover the 2 oz dried shiitake mushrooms with hot water. Soak for at least 2 hours, until fully rehydrated; continue if any centers remain firm.

   Rehydrate the mushrooms · 120 minUses 2 oz dried shiitake mushrooms, soaked in hot water for at least 2 hours until fully rehydrated · Hot water, enough to fully rehydrate the dried mushrooms

2. 2

   Step 2: Lift out the rehydrated mushrooms, saving the soaking water separately. Squeeze out excess water, trim off tough stems and finely dice the mushrooms. Mince the ginger (2 tsp), finely dice the carrot (½ cup) and ready-cooked bamboo shoots (1 cup), and chop the scallions as listed.

   Uses All rehydrated mushrooms, lifted from their soaking water · 2 tsp minced ginger · ½ cup finely diced carrot · 1 cup finely diced ready-cooked bamboo shoots, such as drained canned shoots

3. 3

   Step 3: Heat a wok over medium-low heat and add the 3 tbsp vegetable oil. Add the minced ginger and diced carrot; stir-fry for about 1 minute.

   Fry the ginger and carrot · 1 minUses 3 tablespoons vegetable oil · All 2 tsp minced ginger and ½ cup diced carrot from the prepared vegetables

   
4. 4

   Step 4: Add the diced rehydrated mushrooms and bamboo shoots. Increase to medium heat and stir-fry for 2–3 minutes, checking first at 2 minutes.

   Stir-fry the mushrooms and bamboo shoots · 2 minUses Ginger, carrot and oil in the wok · All diced mushrooms and the 1 cup diced ready-cooked bamboo shoots

   
5. 5

   Step 5: Add the 2 tsp Shaoxing wine, 4 tsp light soy sauce and 2 tsp vegetarian oyster sauce. Stir and cook until the mushrooms are tender and no liquid stands in the wok. Stir in the 2 tbsp chopped scallions, remove the filling to a shallow bowl and let it cool completely. If making the filling ahead, cover and refrigerate it promptly; only the filling can be made ahead.

   Uses Stir-fried mushroom and vegetable mixture · 2 teaspoons Shaoxing wine · 4 teaspoons light soy sauce · 2 tsp vegetarian oyster sauce · 2 tablespoons scallions (mostly green parts, finely chopped)

   
6. 6

   Step 6: While the filling cools, bring a medium pot of water to a boil and have a bowl of cold water ready. Blanch the 16 cilantro stems for 5–10 seconds, checking at 5 seconds, just until pliable.

   Blanch the cilantro ties · 1 minUses Water, enough to blanch the cilantro stems in a medium pot · 16 cilantro stems, each about 5 inches long

   
7. 7

   Step 7: Immediately lift the blanched stems into the cold water to stop cooking. Drain and gently squeeze them dry, keeping all 16 stems intact for tying.

   Uses All 16 blanched stems, lifted from the boiling water · Cold water, for immediately cooling the blanched cilantro stems

   
8. 8

   Step 8: Before wrapping, line a bamboo steamer with parchment and prepare the wok or shallow pan with water below the steamer. Heat the external water, then keep it ready to return to a boil as soon as the money bags are assembled.

   Uses Water below the steamer, topped up as needed

9. 9

   Step 9: Choose one wrapper route for the sixteen money bags. For yellow dumpling wrappers, keep the unused wrappers under a clean damp towel and roll each to about 4 inches across. Alternatively use ready tofu skin, already soaked tofu sheets or already blanched yellow napa leaves. Place about 1 tbsp cooled filling in the center of each wrapper, leaving enough slack to gather and tie it; use a little less if needed to close it securely.

   Uses 16 Hong Kong-style yellow dumpling wrappers, for the yellow-wrapper route · Ready-to-use tofu skin, enough to make 16 money bags, instead of yellow dumpling wrappers · Already soaked tofu sheets, enough to make 16 money bags, instead of the other wrappers · Already blanched yellow napa cabbage leaves, enough to make 16 money bags, instead of the other wrappers · Clean water, just enough to dampen the wrapper-covering towel · About 1 tbsp per money bag, or a little less to close securely; draw only the portion needed

   
10. 10

    Step 10: Gently gather each wrapper over its filling, leaving the top fanned out. Tie it closed with one of the drained cilantro stems.

    Uses The filled wrappers from the single chosen route · One prepared stem per money bag, from the 16 ties

11. 11

    Step 11: Finish the sixteen money bags and place them in the lined steamer about 1 inch apart. Set any excess cooked filling aside and refrigerate it promptly in a covered shallow container. Steam the assembled money bags immediately; do not hold them for later, because their delicate wrappers can split or dry out.

    Uses All 16 tied money bags from the chosen wrapper route · Only any filling left after making the sixteen parcels, to set aside and refrigerate

12. 12

    Step 12: For the yellow dumpling-wrapper route only, set the filled bamboo steamer over boiling external water. Cover and steam for about 3 minutes, starting once steady steam reaches the money bags, until the wrappers are cooked and the filling is hot throughout. Keep the water below the steamer and top up if necessary. Skip the alternative-wrapper steaming step.

    Steam yellow-wrapper money bags · 3 minUses Only the 16 yellow dumpling-wrapper parcels, if that route was chosen · Water below the steamer, topped up as needed

13. 13

    Step 13: If you chose ready tofu skin, already soaked tofu sheets or blanched yellow napa leaves instead, steam those money bags for about 15 minutes from steady steam, until the wrappers are tender and the filling is hot throughout. Maintain boiling external water below the steamer, topping up if needed. Use this route instead of the 3-minute yellow-wrapper route.

    Steam alternative-wrapper money bags · 15 minUses Only the parcels made with the chosen ready tofu or blanched napa wrapper alternative · Water below the steamer, topped up as needed

14. 14

    Step 14: Serve the cooked money bags immediately. This batch makes sixteen small money bags, four per serving.

    Uses Cooked parcels only if the yellow-wrapper route was selected · Cooked parcels only if an alternative wrapper route was selected