Shrimp Filled Money Bags By Annie Copps
Sometimes called "beggars' purses," we prefer the optimistic "moneybags." I'm talking about a delicious take on Asian dumplings.
This is one of those recipes, that if you are making 20, you might as well make 200 and freeze the balance. They are bite-sized appetizers that are packed with gobs of Asian flavors, they are crunchy and fun—real crowd pleasers. They look exotic and fancy, but in fact, they are rather easy.
In the bowl of a food processor, add a pound of shrimp—I use shrimp in this recipe, but feel free to substitute with an equal amount of scallops, lobster meat, ground pork, or chicken whatever you like. Add fresh ginger, garlic, soy sauce, scallions, cilantro, and water chestnuts and pulse until combined—not too smooth, I prefer them to have a little texture.
Lay out squares of phyllo dough and spoon the mixture into the middle of each square. Then pull edges of phyllo to center and twist to seal. Brush with oil and bake about 15 minutes. Serve hot with a soy based dipping sauce and YOU are a super star.
Yield: 40 pieces
Prep time: 1 hour
Total time: 1 ½ hours
1 pound shrimp, uncooked, shelled, and deveined
2 tablespoons roughly chopped fresh ginger
2 garlic cloves, roughly chopped
1 tablespoon soy sauce
1 tablespoon cornstarch
3 scallions, finely chopped
2 tablespoons chopped fresh cilantro
8 water chestnuts, rinsed and finely chopped
20 sheets phyllo dough
1/4 cup vegetable oil
3 dozen fresh chives, blanched, at least 4 inches long
In a blender or food processor, pulse shrimp, ginger, and garlic together into a paste. Place in a medium bowl. Fold in soy sauce, cornstarch, scallions, cilantro, and water chestnuts.
Heat oven to 350 degrees. Cut phyllo sheets into 4-inch squares. Brush one square lightly with oil. Place a second square on top. (Keep the rest of the phyllo covered with a lightly dampened cloth until ready to use.) Spoon about 2 teaspoons of shrimp mixture into center. Gently pull edges of phyllo to center and twist to seal. Brush each "moneybag" with oil. Place on a parchment- or Silpat-lined baking sheet. Repeat with remaining filling and dough.
Bake 15 to 20 minutes. When cool enough to handle, tie a chive bow around each piece.
Serve hot, with dipping sauce.
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.
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