Steamed Money Bags Dumplings


Ty Ling Orange Ginger Glaze

3 tablespoons Cooking Oil 

1/4 cup Firm Tofu, crumbled

1/3 cup Shiitake Mushrooms, finely diced

1/4 cup Carrot, finely diced

1/4 cup Cabbage, finely chopped

2 teaspoons Ginger, minced

4 teaspoons Soy Sauce 

16 Chives

16 Hong-Kong-Style Dumpling Wrappers


  1. Heat a large skillet on medium-high heat then add the cooking oil. 
  2. Stir fry the finely diced shiitake mushrooms in the cooking oil for 5-8 minutes.
  3. Next, add the crumbled tofu and stir fry for 5 minutes. 
  4. Add the finely chopped carrot, cabbage and ginger. Stir fry and cook for 10 minutes.
  5. Season the mixture with soy sauce, and about 1 Tablespoon of the Ty Ling™ Orange Ginger Glaze. Stir to combine then remove from the heat and allow to cool completely.
  6. Bring a small pot of water to a boil then add the chives and cook for 2 minutes. Drain and rinse the chives under cold water, set aside.
  7. To make the dumplings, place a dumping wrapper into the palm of your hand then add a small spoon of filling. Gently close the wrapper then use a chive to tie it closed. Repeat until all of the filling has been used up. 
  8. Add about 2 cups of water to a large skillet and bring to a simmer. Next, add bamboo steamer lined with parchment and add the dumplings in the steamer, about 1 inch apart. You will steam the dumplings in batches. Add the top of the bamboo steamer then steam for 3-4 minutes.
  9. Serve the money bags dumplings with Ty Ling Orange Ginger Glaze.