Pork Wonton Money Bags

Pork Wonton Money Bags

Plus Grapefruit Mimosa Cocktails with Ginger Syrup

Holiday Special
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Dumplings are a traditional New Year’s food in Asian countries because their pouch-like shape symbolizes prosperity and luck (like a money bag). And we think they might just bring you luck at your holiday gathering, too: this recipe makes about 40 pork-filled wonton parcels (plus a sweet apricot dipping sauce)—enough to feed all of your party pals. To make things extra festive, we’re also sending the ingredients for a ginger-grapefruit syrup, which serves as the base for a cocktail—just grab your own bottle of sparkling wine and let the celebrations begin! *Wontons Money Bags serve 10 people as an appetizer. Grapefruit Mimosa Cocktails serve 5 people as a drink. The nutrition facts panel represents the nutrient values for the Wonton Money Bags. The Cocktail information is as follows: Calories: 210, Fat: 0 g, Saturated Fat: 0 g, Carbohydrate: 20 g, Sugar: 33 g, Fiber: 0 g, Protein: 0 g, Cholesterol: 0 mg, Sodium: 10 mg.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time60 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


2 unit


10 ounce

Ground Pork

¼ cup

Panko Breadcrumbs


3 teaspoon


1 tablespoon

Soy Sauce

(ContainsWheat, Soy)

1 tablespoon

Sesame Oil

1 pack

Wonton Wrappers


1 unit


2 ounce

Apricot Jam

2 unit


Not included in your delivery

Vegetable Oil

½ cup


1 bottle

Sparkling Wine* (not included)



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)837 kJ
Calories200 kcal
Fat12 g
Saturated Fat3 g
Carbohydrate18 g
Sugar4 g
Dietary Fiber1 g
Protein7 g
Cholesterol20 mg
Sodium150 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Paper Towel
Small Bowl
Large Pan
Small pot
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Trim, then mince scallions. Peel 1 thumb ginger, then grate until you have 1 TBSP. Place pork, panko, scallions, grated ginger, 1 tsp sriracha (we sent more), soy sauce, sesame oil, and ½ tsp kosher salt in a medium bowl. Season with pepper. Mix to combine. Lightly moisten a few paper towels. Fill a small bowl with water.


Place 6 wonton wrappers on a dry surface. Place 1 tsp filling in center of each. Wet your fingers with water in bowl, then dab edges of wrappers to moisten. Fold in corners of wrappers around filling, then press together to seal. Set aside on a baking sheet and cover with moist paper towels. Repeat with remaining wrappers and filling (you may have some wrappers left over).


Heat a 2-inch layer of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, carefully add wontons to oil and fry until golden brown and crisp, 3-4 minutes. (TIP: 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.


Halve lime. Stir together jam, remaining sriracha (to taste), 2 TBSP water, and a squeeze or two of lime in another small bowl. (TIP: Make sure to break up any larger lumps of jam.) Arrange wontons on a serving tray and serve with sauce for dipping.


For Cocktail: Thinly slice remaining 1 thumb ginger, then place in a small pot along with ½ cup water and ½ cup sugar. Give it a stir, then bring to a boil over medium-high heat. Once sugar dissolves, remove from heat and set aside to cool, then strain, removing ginger slices. TIP: Save the ginger slices—ginger is a natural remedy for an upset stomach (and may come in handy tomorrow).


For Cocktail: Halve grapefruits, then cut a thin round from one half. Cut round into 6 wedges and make a small slit at pointed end of each. Squeeze juice from remaining grapefruit halves into a measuring cup. Fill 4 or 5 champagne flutes with ¼ cup juice and 2 TBSP syrup each. Top with sparkling wine and garnish rims with grapefruit wedges.