Total Time: 60
Yield: 40 pieces
Sometimes called "beggars' purses," we prefer the optimistic "moneybags." We used shrimp in this recipe because it's a real crowd-pleaser, but substitute scallops, lobster meat, ground pork, or chicken if you'd like.
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- 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
- Soy Dipping Sauce
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.
Soy Dipping Sauce
- 1 cup light soy sauce
- 2 tablespoons rice-wine vinegar
- 1 tablespoon grated fresh ginger
- 1 scallion, finely sliced
In a small bowl, combine ingredients. Makes 1 cup.