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5 from 1 vote

Lucky Money Bag Dumpling

Another auspicious dish to make for any celebrations or gatherings, this Lucky Money Bag Dumpling will be a great centerpiece at any dinner table.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: Asian, Chinese
Keyword: Alliumfree, Chinesefood, dumplings
Servings: 4
Author: woonheng


  • 20 Napa Cabbage leaves green part only
  • 20 cilantro stems
  • 2 packages of vegan ground pork used OmniPork Ground
  • 1 celery stalk finely chopped
  • 5 water chestnuts used fresh, finely chopped
  • 2 tablespoons finely chopped carrot
  • 2 tablespoons light soy sauce
  • ½ tablespoon vegan oyster sauce plus more for sauce
  • teaspoon salt plus more for blanching
  • a few slices of ginger plus more to taste
  • a few shakes of white pepper
  • sesame oil
  • cooking oil
  • water
  • thin cornstarch slurry mix 1-2 teaspoons of cornstarch with 1 tablespoon of water


  • Empty 2 packages of OmniPork Ground into a large mixing bowl. Add the soy sauce, ½ tablespoons vegan oyster sauce, salt, pepper, and a few splashes of sesame oil. Using a pair of chopsticks, stir the mixture in one direction until incorporated. Fold in the celery and water chestnut, then set aside or refrigerate.
  • Fill a bowl of water with ice and bring a pot of water to a boil.
  • Add ½ teaspoon of salt and a drizzle of cooking oil. Blanch cabbage leaves for 45 seconds or so. Carefully transfer to the cold water bath. Blanch the cilantro stems for a minute or until you can bend the stem without breaking it. Remove and cool in the water bath.
  • Drain out the water and gently squeeze each leaf to remove the extra liquid.
  • Take a leaf and flap the side over to create a circle, covering any holes if you find some.
  • Place a spoonful of filling in the middle, then bring the side to the middle to secure the mixture.
  • Set the dumpling bottom on a work surface and use a cilantro stem to tie it around into a bag-like shape, then transfer to a plate (I had 8-9 per plate and steamed separately). Top the middle with chopped carrots.
  • Steam for 6-8 minutes over high heat. Carefully transfer the dumpling to a new plate, reserve the juice to make the sauce.
  • Heat a large non-stick pan with oil and sauté ginger until aromatic, add the dumpling juice along with 2 tablespoons of water, adding more if you like. Season with vegan oyster sauce (I used 1 teaspoon for the 8 dumplings juice above). Thicken the sauce with a thin cornstarch slurry. Repeat the same step for the rest of the dumplings. Then, spoon the sauce over the dumplings before serving. Serve immediately.