Happy New Year! I can’t believe it’s 2019!!! Here’s to a whole month of writing the wrong year 😉
Growing up every New year’s Day my mom would cook collard greens, black eyed peas and cornbread. The collard greens were for good fortune in the new year and the black eyed peas were for good luck. It’s definitely a southern tradition, but I’ve never been a huge fan of collard greens and black eyed peas unfortunately. So last year, Taylor and I started a new tradition: cooking pork wonton money bags.
We got it from a Hello Fresh meal kit last year and it said that filled dumpling purses are a symbol of prosperity and luck for the new year to come. And 2018 was a great year for us!
And even if you don’t cook these for New Year’s Day, they are perfect for a dinner or for finger foods at any party because they are delicious! This year we paired the wontons with Grapefruit Mimosas with Ginger Syrup and they were fantastic! You can find the recipe for both below.
I hope you have an amazing 2019 and that it’s filled with lots of love, luck and prosperity!
Pork Wonton Money Bags Recipe
Ingredients (yields ~48 wontons):
- 2 stalks of scallions
- 2 thumbs of ginger
- 10 oz of ground pork
- 1/4 cup of panko bread crumbs
- 5 tsp of sriracha
- 1 TBSP of Soy Sauce
- 1 TBSP of Sesame Oil
- 1/2 tsp of salt
- 1/2 tsp of pepper
- 1 pack of wonton wrappers
- 1 lime
- 4 TBSP of apricot jam
- Wash and dry all produce. Trim and mince 2 stalks of scallions. Peel 1 thumb of ginger, then grate until you have 1 TBSP (save remainder for cocktail).
- Place pork, panko bread crumbs, scallions, grated ginger, 3 tsp of sriracha, soy sauce, sesame oil and 1/2 tsp of salt. Season with pepper. Mix all ingredients to combine.
- Lightly moisten a few paper towels and fill a small bowl with water. Place wonton wrappers on a dry surface and place 1 tsp of the filling in the center of each wrapper. Wet your fingers with the water in the bowl, then dab edges of wrappers to moisten. Fold corners of wrappers around filling and press together to seal. Set aside the finished wontons and cover with a moist paper towel until they are ready to cook.
- Heat a 2 inch layer of oil in a large pot or wok. Working in batches, add a few wontons to the oil and fry until golden brown (~3-4 minutes). (The oil should bubble when you add the wontons. If it doesn’t, heat it up more.) Remove wontons from oil with a slotted spoon and set aside on a paper towel-lined tray.
- For the dipping sauce: Halve lime. Stir together 4 TBSP of the apricot jam, 2 tsp of sriracha (you can add more if you like spice), and a squeeze or two of lime.
- Arrange wontons on a serving tray and serve with sauce for dipping.
Grapefruit Mimosas with Ginger Syrup Recipe
Ingredients (yields ~4 or 5 glasses):
- 1 thumb of ginger
- 1/2 cup of water
- 1/2 cup of sugar
- 2 grapefruits
- Thinly slice 1 thumb of ginger, then place in a small pot along with 1/2 cup of water and 1/2 cup of sugar. Stir and bring to a boil over medium-high heat. Once sugar dissolves, remove from heat and set aside to cool, then strain, removing ginger slices.
- Halve grapefruits, then cut a thin round from one half. Cut the thin round into 6 wedges (used for garnish) and make a small slit at the pointed end of each. Squeeze juice from remaining grapefruit halves. Fill 4 or 5 champagne flutes with 1/4 cup juice and 2 TBSP of syrup each. Top each flute with champagne and garnish rims with grapefruit wedges.
Hope you enjoy! Cheers! 🙂