- 1/2 cup vegetable oil
- 200g lean pork mince (see note)
- 2 celery stalks, trimmed, finely chopped
- 2 garlic cloves, crushed
- 1 tablespoon chopped
- fresh chives
- 2 teaspoons soy sauce
- 2 teaspoons sesame seeds
- 2 teaspoons brown sugar
- 15 chives, halved
- 275g packet (30) gow gee wrappers
- sweet chilli sauce, to serve
- Heat 2 teaspoons oil in a large frying pan over medium-high heat. Add mince. Cook, breaking up mince with a wooden spoon, for 5 to 6 minutes or until browned and cooked through.
- Add celery and garlic. Cook, stirring, for 5 minutes or until celery is tender. Add chopped chives, soy sauce, sesame seeds and sugar. Cook, stirring, for 1 minute. Cool. Meanwhile, place halved chives in a heatproof bowl. Pour over boiling water. Drain.
- Place 1 wrapper on a flat surface. Spoon 1 heaped teaspoon mince mixture in centre of wrapper. Brush edge with cold water. Fold up sides to form a pouch. Pinch to enclose filling. Tie with a chive to secure. Repeat with remaining wrappers, mince mixture and chives. Trim chives.
- Heat remaining oil in pan over medium-high heat. Cook money bags, in batches, turning, for 3 to 4 minutes or until browned and heated through. Drain on paper towel. Serve with sweet chilli sauce.
- You could use chicken, beef or lamb mince instead.