Thai Kitchen Money Bags (Thung Thong)

INSTRUCTIONS

• 1 For the filling, mix pork, shrimp, chopped chives, mushroom, garlic, soy sauce, fish sauce and ginger in medium bowl until well blended. Set aside.
• 2 Bring a medium saucepan full of water to boil. Remove from heat. Place whole chives in water just until softened. Remove with tongs and place on paper towel-lined plate to drain. Carefully, separate chives for east in tying money bags.
• 3 Place one wonton wrapper on clean work surface. Spoon about 1 teaspoon of the filling in center of wonton wrapper. Bring up 4 corners of wrapper, pinching and pleating to enclose filling and seal, forming a small bag or purse. Tie each bag with a softened chive, trimming off any excess chive, if needed. Repeat with remaining ingredients. (Keep wonton wrappers and assembled money bags covered with a damp cloth to keep from drying out, if needed.)
• 4 Add about 2- to 3-inches of oil to large deep skillet or use an electric deep fryer. Heat oil to 350°F. Working in batches, fry money bags 3 to 4 minutes, or until cooked through, golden brown and crispy. Drain on paper towel-lined plate, or wire racks. Serve with Sweet Red Chili Sauce for dipping.
  
  Test Kitchen Tip:
  • Substitute ground chicken in place of the ground pork.
  • Swap in an additional 1/4 pound ground pork or chicken in place of the chopped shrimp.